Apricot Almond Quinoa Muffins Recipe
Cakey muffins studded with pops of quinoa and chewy dried apricots, these wholesome treats make an ideal afternoon snack with a cup of tea.
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Cooking tools:
- Kitchen scale
- Muffin tin
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Fork
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
- Chef's knife
- Spoon
Ingredients
- 85g / ½ cup uncooked quinoa
- 240ml / 1 cup water
- 240ml / 1 cup non-dairy milk
- 1 tbsp ground flaxseed
- ½ very ripe banana, mashed
- 4 tbsp maple syrup
- ½ tsp vanilla extract
- 155g / 1 ¼ cups white, whole wheat, spelt or mixed flour
- 25g / ¼ cup ground almond
- 1 ½ tsp baking powder
- ½ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- 65g / ½ cup finely chopped dried apricots
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