Preheat the oven to 350 degrees F (180 degrees C) and line 22 muffin wells with paper liners, almost 2 full muffin pans.
In a large mixing bowl whisk the
Quinoa Flour (1 3/4 cups)
Dark Brown Sugar (3/4 cup)
Baking Powder (1 Tbsp)
Ground Allspice (1/2 Tbsp)
Salt (1/4 tsp)
Baking Soda (1/4 tsp)
together to aerate them.
In another bowl whisk the
Milk (1 cup)
Almond Butter (1 cup)
Apple Cider Vinegar (1 tsp)
together until smooth. Pour the wet ingredients into the dry ingredients and whisk them all together just until a batter forms. Gently fold the
into the batter with a spatula.
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.
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!