Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 350 degrees F (180 degrees C) and line 22 muffin wells with paper liners, almost 2 full muffin pans.
Step 2
In a large mixing bowl whisk the
Quinoa Flour (215 g)
,
Dark Brown Sugar (165 g)
,
Baking Powder (10 g)
,
Ground Allspice (4 g)
,
Salt (2 g)
, and
Baking Soda (1 g)
together to aerate them.
Step 3
In another bowl whisk the
Milk (240 mL)
,
Almond Butter (320 g)
,
Eggs (2)
, and
Apple Cider Vinegar (5 mL)
together until smooth. Pour the wet ingredients into the dry ingredients and whisk them all together just until a batter forms. Gently fold the
Apple (1)
into the batter with a spatula.
Step 4
Use a 1/4 cup measure to scoop the batter into each lined muffin well. Get the muffin pans into the oven to bake for 20-25 minutes. Check that they are baked through with a toothpick. If inserted in the center of the muffin it should come out cleanly. Allow them to cool in the pan for a few minutes.
Step 5
Let them finish cooling on a rack, then serve immediately! They will also keep for 2 days in an airtight container for an amazing and healthy snack any time of day. Enjoy!
