High Protein Quinoa Muffins with Dried Cherries and Walnuts
 
 
High Protein Quinoa Muffins with Dried Cherries and Walnuts
Author:
Recipe type: Breakfast
Ingredients
  • 1 tsp vegetable oil
  • ½ cup dried cherries or cranberries
  • ⅓ cup apple juice or water
  • 1½ cups flour
  • ½ cup plain cooked quinoa
  • ½ cup chopped walnuts
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • 1 cup almond milk
  • ½ cup silken tofu
  • ¼ cup maple syrup
  • 1 tsp pure vanilla extract
  • 1 tbsp vegetable oil
  • 1 ripe banana
Instructions
  1. Preheat the oven to 350 degrees F. Spray or grease a 12-cup nonstick muffin tin with vegetable oil
  2. Combine The dried cherries or cranberries and apple juice or water in a small bowl; soak for 10 minutes
  3. Combine the flour, cooked quinoa, walnuts, baking powder, baking soda, cinnamon and salt in a large bowl - stir to blend
  4. Place the almond milk, silken tofu, maple syrup, vanilla, oil and banana into a blender or food processor fitted with metal blade: process until smooth
  5. With a spatula mix the soy milk/tofu batter into the dry ingredients. Add the soaked cherries or cranberries and the soaking liquid; mix to distribute evenly. Do not over mix
  6. Pour the batter into the prepared muffin cup, filling them about ⅔ full. Bake for 35 to 40 minutes, or until the tops of the muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clear. Turn onto a wire rack; serve warm or let cool
Notes
I individually wrap them and put them in a plastic bag in the freezer and take one out either the night before or that morning. They thaw quickly and still taste great great for people who are vegan, have severe food allergies or are lactose intolerant
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-soy-muffins/