Cooking Instructions
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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 (1 3/4 cups)
,
Dark Brown Sugar (3/4 cup)
,
Baking Powder (1 Tbsp)
,
Ground Allspice (1/2 Tbsp)
,
Salt (1/4 tsp)
, and
Baking Soda (1/4 tsp)
together to aerate them.
Step 3
In another bowl whisk the
Milk (1 cup)
,
Almond Butter (1 cup)
,
Eggs (2)
, and
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
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!
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