Husband-approved vegan, gluten-free quinoa blueberry muffins

By Mary Rose Roberts
Have you ever tried quinoa? It is an amino acid-rich (protein) seed that has a fluffy, slightly crunchy texture with a faint nutty flavor when cooked. It is used in rice dishes and as a gluten-free substitute in many recipes. It also is packed with protein, loaded with fiber and one of the most nutritious foods on earth.

Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. But I have never used it as a basis for a dessert. While I was looking for a meatless, vegan treat for #meatlessmonday—a social movement where people eat meatless one day a week—I was excited to find a quinoa-based blueberry muffin recipe in the March 2012 edition of Yoga Journal.

It also was one of those proud moments where I found everything I needed to complete the recipe in my cabinets and fridge: the 100% maple syrup, organic applesauce, quinoa, almond milk, extra large paper baking cups (use normal sized if you have them) and more. I skipped the blender and pulled out a large plastic bowl, using it for the wet ingredients while I mixed the dried ones separately. It took about 10 minutes.

After each muffin baked and then cooled, I took plastic wrap and tightly sealed the tops of the cups. I then tossed them in the freezer, leaving out two for tomorrow morning—one for me and one for my husband.

The muffins also taste great with a slice of butter, which can be added guilt-free given their high nutritional content.

Blueberry Quinoa Muffins for #meatlessmonday

1c cornmeal

1c rice flour

1.5 tsp baking powder

1/4tsp baking soda

1/4 tsp salt

1 c cooked quinoa

1/2 c 100% maple syrup

1/2 c Silk rice or almond milk

1/2 c organic applesauce

1 T lemon juice

1/4c canola oil

1 c organic blueberries, fresh or frozen (nonorganic are on the Top 12 toxic foods so go organic!)

Preheat oven to 375 degrees. Grease 10 muffin cups. In a medium bowl, mix together first 5 ingredients. In a separate bowl, whisk together cooked quinoa, maple syrup, rice milk, applesauce, lemon juice and oil.

Add wet mixture to dry and stir until just combined. Fold in blueberries, spoon batter into tins and bake for 20 minutes.

Makes a dozen.

Source: Yoga Journal