[A great at-home or take-along breakfast item, these Apple Quinoa Muffins are are vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free and yeast-free. Suitable for Stage 2 and beyond on an anti-candida diet.]
Ah, how I love breakfast. It’s the one meal of which I never tire–and for which I can always find infinite varieties of foods to prepare.
For years, I attempted to perfect a breakfast muffin that contained whole cooked grains, but I found the results were consistently too moist. (Whereas The Girls were thrilled, since it meant they got lots of extra tester muffins to sample.). When I began to experiment with psyllium in baked goods about a year ago, I knew I’d finally hit on the magic ingredient to transform those soggy muffins.
I hope you enjoy them, too!
Apple-Quinoa Breakfast Muffins
A moist, hearty muffin that’s perfect to take along for breakfast on the go, or with a cup of tea at home. I like these slathered with almond butter.
2 whole medium sweet apples, cored and grated, with or without skin (about 2 cups UNpacked grated apple)
2/3 cup (160 ml) coconut sugar (or use Lakanto or xylitol)
1/3 cup (80 ml) sunflower or other light-tasting oil
2 cups (480 ml) cooked quinoa
2 tsp (10 ml) pure vanilla extract
2 tsp (10 ml) apple cider vinegar
1/4 cup (60 ml) coarsely chopped pecans
1/4 cup (60 ml) goji berries or golden berries
1 Tbsp (15 ml) ground flax seeds (flax meal)
1/4 (60 ml) cup unsweetened almond milk (or milk of choice)
1 cup (135 g) Ricki’s All Purpose Gluten-Free Flour Mix (or other all purpose GF flour)
1 tsp (5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/8 tsp (.5 ml) fine sea salt
1 tsp (5 ml) Chinese 5-Spice Powder (or use cinnamon)
1 Tbsp (15 ml) whole psyllium husks
1/2 cup (120 ml) gluten-free rolled oats (not instant or quick-cook)
Preheat oven to 350F (180 C). Line 10 muffin tins with paper or silicone liners, or spray with nonstick spray.
In a large bowl, stir together the apples, coconut sugar, oil, quinoa, vanilla, apple cider vinegar, pecans, raisins and flax seeds to allow the coconut sugar to begin to dissolve.
Sift the all-purpose flour, baking powder, baking soda, salt and 5-Spice powder over the wet mixture. Add the psyllium husks and oats and stir everything just to combine.
Using a large ice cream scoop or 1/3 cup measuring cup, heap the mixture into the muffin cups, filling them quite full (they will not rise any more while baking, so make the tops as high as you can). The mixture may seem as if it’s not sticking together enough, but don’t worry; it will become more cohesive as it bakes.
Bake in preheated oven for 35-40 minutes, rotating the pans about halfway through baking, until a tester inserted in a center muffin comes out clean. Cool for 5 minutes before removing to a cooling rack. Allow to cool completely before eating (the muffins will be more fragile while warm, but will hold together fine once cool). Makes 10 muffins. May be frozen.
Suitable for: ACD All stages Stage 1 Stage 2 Stage 3 Maintenance and beyond; refined sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan, low glycemic.
“So, Mum, does this mean Elsie and I won’t be getting samples any more?”
“Zip it, Chaser. . . you know that Mum never gets it right on the first try. Don’t worry, there will still be lots of failed baking attempts for us to sample in the future.”
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