These protein and fibre filled muffins are great to have as a snack.
The best thing about these muffins? They low in fat, Gluten Free & Vegan.
These healthy muffins make the perfect snack between meals. They have around 4g of protein and 3g of fibre helping you stay full and not wanting to reach for unhealthy snacks.
To make the Muffins you’ll need.
- ½ cup quinoa, rinsed in a mesh sieve
- ¾ cup chickpea (garbanzo bean) flour
- ¼ cup LSA (linseeds, sunflower seeds and almonds)
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup nondairy milk
- ⅓ cup coconut palm sugar or packed brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons virgin coconut oil, melted oil or other neutral cooking oil
- 1 cup Cacao Nibs
Bring the quinoa and 1 cup water to a boil in a small saucepan set over medium-high heat. Then reduce to a simmer and cover. Cook for about 15-20 minutes until water has been absorbed and quinoa is tender. Once it has cooled slightly, fluff with a fork.
Preheat oven to 350F 175C, that’s Gas Mark 4.
Line, grease or spray all the cups of a standard size muffin tin.
In a medium bowl, whisk together the chickpea flour, LSA, baking powder, and salt.
In another small bowl, whisk together the milk, coconut sugar, and vanilla.
Add the milk mixture to flour mixture, and stir just until combined. Then stir in quinoa, and coconut oil until combined.
Then stir the Cacao nibs.
Divide the batter among the prepared muffin cups.
Bake in the preheated oven for 17-22 minutes until a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins in a pan for 5 minutes and then transfer them to a wire cooling rack to cool completely.
If you increase your fibre content then it is always advised to make sure you are well hydrated.
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