Saturday, July 27, 2013

Sweet Potato Quinoa Muffins.

Topped them off with some sunflower seeds too! :) Modified from voracious omnivore

Brought these to my morning run group. No one will know there is quinoa in there I promise. They didn't 'til I told 'em! 0:)


Vegan Sweet Potato & Quinoa Muffins

  • 1 & 1/4 cups wheat flour
  • 2/3 cups brown sugar
  • 1 ts cinnamon
  • 1 ts baking powder
  • 1 ts salt
  • 1/2 cup dried fruit (optional- I used cranberries)
  • 3/4 cup cooked quinoa
  • 1 cup almond milk
  • 1 sweet potato, cooked & mashed (skin discarded)
  • 5 tb coconut oil (melted)
  • 2 ts vanilla extract
  • 1 tb canola oil

Topping

  • 1/3 cup sunflower seeds
  • 1/4 cup brown sugar
  • 2 tb wheat flour
  • 1/2 ts cinnamon
  • 2 tb Coconut oil spread, melted 
  1. Preheat oven to 425.
  2. Combine flour, sugar, cinnamon, baking powder, and salt in a bowl and set aside.
  3. Combine quinoa, almond milk, sweet potato, coconut oil, and vanilla in a food processor and blend until smooth. 
  4. And the dry ingredients and continue to blend.
  5. Pour into a greased cupcake pan--- I filled them 3/4 full but then went back and had enough to fill them near the top. The muffins don't rise much, so it wasn't a problem. 
  6. stir together the toppings and top each muffin with 1 tb.
  7. Bake at 425 for about 25 minutes. Don't forget to check with a toothpick!
Makes 12 muffins.

Let me know how that works out for ya!

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