Jan 19, 2016 in breakfast, dairy-free, epicurious, recipes, vegan, almond flour, baking with quinoa, banana, flaxseed, muffin. Read the original on: Simply Quinoa
Yesterday Matt had the day off from work and I wanted to make something special for breakfast. I had these grand plans to whip up pancakes or muffins or something and we would just lounge around together and enjoy our three day weekend. Well he ended up sleeping in, I had my normal chocolate smoothie bowl and got sucked into work, and my dream of freshly baked muffins went to the winds.
We got swept up in the day and by the time afternoon rolled around that muffin craving was back in full swing.
So I peeked inside my fridge to see what I could whip up. I had coconut yogurt, applesauce, maple syrup and ripe bananas on my counter. Another version of skinny quinoa muffins is cominâ your way!
Muffins are a surprisingly simple thing to make âskinnyâ. I just subbed out all the oil, eggs, dairy and gluten and instead packed them with nutritious ingredients without sacrificing the flavor. Woot!
Weâve got banana and applesauce, maple syrup and coconut sugar for sweetness, oat flour, quinoa flakes and almond flour for the base and unsweetened coconut milk yogurt for our âdairyâ. The eggs got subbed with my fave: flaxseed meal + water. Then theyâre lightly spiced with cinnamon, nutmeg and vanilla.
They most certainly brightened up our afternoon.
And while this post is all about the muffins, I also wanted to tell you about a fun little challenge that my friend, Alisa from Go Dairy Free is hosting with the folks at So Delicious. I joined in the challenge last year when I shared my cookie dough breakfast parfait and I wanted to extend the invite you to again this year.
If youâre not already dairy-free, but itâs something that youâve thought about removing from your diet, this would be a great step to take. The challenge kicks off on the 21st and runs through the 10th of February and you can learn more about it (along with getting some other super tasty dairy-free recipes from my fellow DF bloggers) in the So Delicious Facebook Group.
The yogurt is what helps make these muffins so moist. But since itâs the unsweetened variety, it doesnât affect the flavor at all. Itâs a simple swap if you canât get this particular kind or brand, just use whatever you can get your hands on. You could also try a non-dairy milk, but I would go with maybe 2 tablespoons less.
Theyâre soft and tender, with a slight sweetness and underlying flavor of apples and bananas. But itâs the warm spices that round them out and make them cozy and delicious. Plus theyâre packed with complex carbohydrates and fiber so they wonât sky rocket your blood sugar AND theyâll help fill you up.
So basically these make for a great grab-n-go breakfast â or afternoon snack. Oh and yes, they taste even better when smeared with a little nut butter. So dang good!
Are you currently avoiding dairy or have you thought about removing it from your diet? What are your go-to breakfast and snack options? Iâd love to hear what youâve been enjoying lately!
xo A
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The post Skinny Spiced Coconut Yogurt Quinoa Muffins appeared first on Simply Quinoa.
Read the original on: Simply Quinoa
I'm Alyssa, the writer and photographer behind the gluten-free website Simply Quinoa. My passion is creating wholesome, nutrient-rich recipes all with a little quinoa twist.