Skinny Spiced Coconut Yogurt Quinoa Muffins

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Banana

• Canned Goods

  • 1/2 cup Applesauce

• Condiments

  • 1/4 cup Maple syrup

• Pasta & Grains

  • 1/2 cup Quinoa flakes

• Baking & Spices

  • 1/2 cup Almond flour
  • 2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/4 cup Coconut sugar
  • 1 tbsp Flaxseed meal
  • 1 tsp Nutmeg
  • 1 1/4 cup Oat flour
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla bean

• Dairy

  • 1/2 cup Coconut yogurt

• Liquids

  • 3 tbsp Water

Found on simplyquinoa.com

Ingredients

• 1 tablespoon flaxseed meal
• 3 tablespoons water
• ½ cup mashed banana (1 large, 2 small)
• ½ cup applesauce
• ½ cup coconut yogurt (I used So Delicious Unsweetened)
• ¼ cup maple syrup
• 1¼ cup oat flour (oats ground in a blender)
• ½ cup quinoa flakes
• ½ cup blanched almond flour
• ¼ cup coconut sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon vanilla bean powder (or 1 teaspoon extract)
• ¼ teaspoon salt

Directions

• Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
• Combine the flax and water and set aside to gel while you prepare the remaining ingredients.
• In a small bowl, beat together banana, applesauce, yogurt and syrup (add vanilla extract also, if using). Whisk in flax egg and set aside.
• Whisk together the dry ingredients in a separate bowl. Add to the wet and then stir to thoroughly combine (the batter will be kind of thick, but still stirable and soft).
• Fill each cup ¾ of the way full. Add water to the ones that are unused. Sprinkle the tops of the muffins with quinoa flakes (and turbinado sugar) if desired. Let rest for 5 minutes before baking.
• Bake on the center rack for 24 - 26 minutes until a cake tester inserted into the center comes out clean.
• Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.