Wow – it has been a busy week, but all in a good way. I always try to pay attention to recurring themes and motifs and this week has definitely been a “what goes around, comes around.”
My girlfriends and I embarked on an adventure with blind faith. The cost wasn’t just monetary, but also the willingness to put ourselves out there and try to make something happen. The results were exciting and so many people aided us along the way. It inspires me to work harder at creating a kindness revolution every day of my life because I know, what I reap is what I sow.
Spread some kindness this week and see what wonderful events come back at you.
On to food.
I am not gluten-free, but we certainly have many Ordinary Vegan community members who are so this is for them.
These vegan gluten-free blueberry muffins are made with cooked quinoa which adds a lot of protein and moisture. They are perfect for snack time or breakfast.
Make lots and freeze individually so you can grab one for a healthy snack on the go. If you like these quinoa muffins, you might also like our quinoa muffins with dried cherries and walnuts.
Thanks for joining me today and I hope you enjoy these vegan gluten-free blueberry muffins.
If you try this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #ordinaryvegan on Instagram
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Vegan Gluten-Free Blueberry Muffins
Main
- 1/2 cup [b]cooked [/b]quinoa
- 2 flax eggs (2 tbsp ground flax and 6 tbsp water whisked together. Place in refrigerator 10 min to thicken)
- 2 ripe medium bananas
- 1/4 cup vegan sugar
- 2 Tbsp Virgin Coconut oil (or 1/4 cup organic apple sauce to replace oil)
- 1 tsp vanilla
- 1 Tbsp apple cider vinegar
- 2/3 cup almond flour
- 1/3 cup quinoa flakes
- 3 Tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- sea salt
- 1 cup blueberries, frozen or fresh
Steps
Preheat oven to 400 degrees F. Grease a muffin tin.
Whisk flax eggs and let sit 10 minutes to thicken.
In a food processor or blender puree flax eggs, bananas, sugar, coconut oil, vanilla and apple cider vinegar. Add cooked quinoa in small batches and blend another 30 seconds.
In a large bowl, combine the almond meal, quinoa flakes, cornstarch, baking powder, baking soda and 1/2 tsp sea salt. Add in wet ingredients and mix well. Add blueberries, combine all and spread evenly in greased muffin tins.
Bake 30 minutes until tops are golden brown and springy. Let sit 5-10 minutes before removing and cool before eating.
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