Quinoa Oatmeal Mini-Muffins

Quinoa Oatmeal Mini-Muffins

Yield: 24 mini-muffins


1 tbsp flaxseed meal mixed with 3 tbsp water

1 ¼ cup quinoa flour

1 cup old fashioned oats (not instant)

2 tsp baking powder

¼ tsp baking soda

½ tsp ground cinnamon

1 cup unsweetened almond milk

1/2 cup date syrup

2 tsp pure vanilla extract

¼ cup raisins

¼ cup chopped dates

¼ cup chopped pecans



Preheat oven to 375 Degrees F.

Lightly spray a mini-muffin pan with cooking spray. Mix 1 tbsp flaxseed meal with 3 tbsp water, set aside. Sift the flour, cinnamon, baking powder and baking soda into mixing bowl. Add oatmeal and stir to combine. In a separate bowl combine flaxseed meal mixture, almond milk, date syrup, and vanilla extract. Stir to combine. Fold in dry ingredients and add raisins, dates and pecans. Mix until just combined. Spoon the batter into muffin pans, filling each one almost to the top. Bake for 20-25 minutes, or until the tops are lightly browned and a toothpick inserted in the middle comes out clean. Cool slightly, remove from the pan, and serve.