These fluffy, textured, protein-packed muffins can be made gluten-free by using GF oats. Packed with wholesome oats, quinoa and almond butter, these make a great breakfast on the go!
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Servings: 30mini muffins
Calories: 68kcal
Ingredients
3tablespoonsvegetable oil
3tablespoonssugar
3tablespoonsmaple syrup
3tablespoonsalmond butter
1egg
1.5cupsoat flour
1/2cupoatsinstant or rolled
1teaspoonbaking powder
scant ½ teaspoon salt
1/2cupalmond milk
1/3cupquinoacooked and cooled
1/4cupchocolate chipsmore to taste
Instructions
Preheat the oven to 425 degrees F (220 degrees C) and grease a mini muffin tin or line with wrappers.
If you don’t have cooked quinoa already on hand, put 1/4-1/2 cup (depending on the amount of leftover you want) dry quinoa in a small pot with double the amount of water. Bring to a boil, then lower to a simmer, covered, until all water is absorbed, about 15 minutes. Refrigerate any leftover quinoa.
Stir together oil, sugar, maple syrup and almond butter.
Beat in the egg. Combine the oat flour, oats, baking powder and salt in a separate bowl.
Add the oat mixture and almond milk in three additions, starting and ending with oat flour.
Fold in the cooked quinoa and chocolate chips.
Bake at 425 degrees for four minutes, and then reduce the temperature to 350 (180 C) for 10 minutes. (Alternatively, you can bake these at 350 degrees for 15-17 minutes if you're baking something else at the same time that calls for 350.)
For regular-size muffins, bake for 5 minutes at 425 degrees, then 15-20 minutes at 350 degrees.
Notes
Use gluten-free oats if you are strictly gluten-free. These can be made vegan by substituting 1 tablespoon of flaxseed or chia seeds + 3 tablespoons almond milk in place of the egg; I just preferred the egg version.I always make my own oat flour by grinding whole oats in a food processor. You can also grind down the added whole oats if you want a less pronounced texture from the oats.