Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

It's smart to bake up a batch of these quinoa-cranberry muffins made with wheat and almond flour early in the week; that way, you have a fast, easy, well-rounded breakfast for the rest of your mornings. Inspired by the almond-quinoa muffins in Veganomicon, this recipe has been adjusted for mile-high baking and tweaked to our tastes.

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

You will need:

Just under 1/2 cup uncooked quinoa 3/4 cup cold water pinch of salt 1 cup almond milk (coconut or soy will work, too) 1 tablespoon ground flaxseeds 1/4 cup canola oil 1/4 cup agave nectar 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/4 cup almond meal/almond flour 1 1/2 teaspoons baking powder 1/2 teaspoons salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 cup dried cranberries

Preheat the oven to 350 degrees F and lightly grease a muffin tin.

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

1. Rinse the quinoa in a fine strainer for a couple of minutes -- it has a natural bittering agent that usually is rinsed off before you buy it, but just to be safe, give it a go under some running water.

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

Place in a pot with a tight-fitting lid and add water and a pinch of salt. Bring to a boil, then lower heat to a slow simmer and cook (with the lid on) for fifteen minutes to half an hour, until the water is absorbed.

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

Fluff the quinoa with a fork and set aside for later.

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

2. Whisk the milk and the ground flaxseed together in a medium bowl; let sit for a minute or two.

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

Add the oil, agave nectar and vanilla to the milk mixture and whisk until thoroughly combined.

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

3. In a large bowl, place the flour, almond meal, baking powder, salt, cinnamon and cardamom. Whisk until thoroughly combined.

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

Add the wet ingredients to the dry.

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

Mix until just combined.

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

4. Fold in the quinoa and the cranberries.

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

Perfect.

Quinoa-cranberry muffins with almond flour for a protein-packed breakfast on Meatless Monday

Spoon the batter into the muffin tin. Bake for 20-25 minutes (a toothpick poked in the center of a center muffin should come out clean).


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