Quinoa, Apricot, and Oat Muffins

Do you have difficulty coming up with healthy desserts, especially whole grain ones that taste great? Look no further these Quinoa-Oat muffins clusters will definitely satisfy your sweet tooth! This recipe is gluten free and vegan. It also is low in cholesterol, sodium, saturated fats, and contains 0 trans fats.

 

 

Make sure to check the nutrition facts panel (on the right) for detailed nutrition information, the daily value numbers in red indicates that the recipe has high amounts of nutrient that you need to be cautious of (fat, sodium or cholesterol) and the green indicates that this recipe has a healthy amount of the ingredients you need. Use the table to keep track of your daily intake of calories, nutrients and vitamins and ensure you check the serving size on the panel to control your portions.

 

 

 

 

Ingredients For the Apricot Paste

1 cup                Dried Apricots, unsweetened 

1.5 cup            Water

 

Ingredients for the Muffin Clusters

¾ cup             Quinoa (slightly undercooked)

1 ½ cup          Rolled Oats

½ cup             Mixed nuts, ground

½ cup             Raisins (or any another unsweetened dried fruit)

¼ cup             Almond butter

½ cup             Apricot paste

2 Tbsp             Flaxseed meal (mixed with 6 Tbsp of water)

½ cup            Almond milk, unsweetened

½ tsp             Cinnamon

2 Tbsp          pure Vanilla extract

 

 

Servings: 24 Mini clusters

 

 

Directions For the Apricot Paste

  1. Cover the apricots with cold water. Let them soak for 4-6 hours. Remove the apricots, and save the water.
  2. Blend apricots, until they obtain a smooth consistency. If consistency is too thick, or lumpy, use some of the water you saved from step 1.
  3. Store in an airtight container and refrigerate.

 

Directions for the Muffin Clusters

  1. Preheat oven to 350 degrees F, and spray a non stick muffin pan with cooking spray
  2. Cook Quinoa based on the package directions. Ensure that most of the water is removed by cooking on higher heat
  3. Mix Flaxseed meal with warm water. Stir once in a while, while you continue on with the recipe. The consistency should be gooey.
  4. In a bowl mix together the quinoa, oats, mixed nuts, and raisins
  5. In a spate bowl mix almond butter, apricot paste, flaxseed meal, almond milk, cinnamon, and vanilla
  6. Add the dry ingredients into the 2nd bowl and Stir together
  7. Add the granola mixture into each muffin cup. Fill almost to the top. Make sure to press the product down firmly.
  8. Bake for 30 minutes
  9. Let cool, and serve

 

 

Recipe Source: OneGreenPlanet.org

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