Almond-Quinoa Blueberry Muffins

Name: Almond-Quinoa Blueberry Muffins
Ingredients: 1 cup non-dairy milk (we used homemade hemp milk); 1 tablespoon ground flaxseeds; 1/4 cup mild-tasting oil (ex. sunflower, safflower, or canola), plus additional for tins; 1/4 cup maple syrup or agave nectar; 1/2 teaspoon vanilla extract; 1 1/4 cups whole wheat or gluten-free flour; 1/4 cup almond meal or flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1 1/4 cups cooked quinoa (we used red, but any color will do); 1/2 cup Bow Hill frozen or fresh blueberries; 3 tablespoons Organic Heirloom Blueberry Powder to add an extra antioxidant boost

www.bowhillblueberries.com

We're taking you back to 2007 with an adapted recipe from "The Ultimate Vegan Cookbook: Veganomicon"! These muffs will knock your socks right off. They're nutty, soft, and have a light crunch thanks...

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Ingredients

1 cup non-dairy milk (we used homemade hemp milk)
1 tablespoon ground flaxseeds
1/4 cup mild-tasting oil (ex. sunflower, safflower, or canola), plus additional for tins
1/4 cup maple syrup or agave nectar
1/2 teaspoon vanilla extract
1 1/4 cups whole wheat or gluten-free flour
1/4 cup almond meal or flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 1/4 cups cooked quinoa (we used red, but any color will do)
1/2 cup Bow Hill frozen or fresh blueberries
3 tablespoons Organic Heirloom Blueberry Powder to add an extra antioxidant boost