Vegan Quinoa and Yogurt Breakfast Muffins

Fiber-filled, vegan-friendly muffins. Make 10 breakfasts in just 35 minutes!

Prep time: 10 minutes

Cook time: 25 minutes

Great source of…

✓ Fiber

✓ Carbohydrates

✓ Potassium

✓ Vitamins B12, D, C

Ingredients:

• 1 tbsp flaxseed meal

• 3 tbsp water

• 1/2 cup mashed banana (1 large, 2 small)

• 1/2 cup unsweetened applesauce

• 1/2 cup coconut, cashew, or almond based yogurt

• 1/4 cup maple syrup

• 1 1/4 cup oat flour

• 1/2 cup almond flour

• 1/4 cup coconut sugar

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1 tsp vanilla extract

• 1/4 tsp salt

Steps:

1. Heat oven to 350 degrees F. Grease a muffin tin (12-cup) and set aside.

2. Make flax 'egg' by combining flaxseed meal and water. Set aside.

3. In a small bowl, beat banana, applesauce, yogurt, syrup and vanilla extract.

4. In a separate bowl, whisk together dry ingredients. Slowly add dry mixture to wet and stir well.

5. Fill each cup 3/4 of the way full.

6. Bake on center rack for around 25 minutes until a toothpick comes out clean.

7. Cool in pan for 5 minutes then transfer to wire rack. Let cool completely.

Tips:

1. Our favorite vegan yogurt brands include Forager, Lavva, Kite Hill, and So Delicious!

2. If desired, reheat in toaster oven or microwave.