August is here which means it’s officially time to start FALL BAKING aka the happiest time of the year!
I don’t care if it’s still 85 degrees and sunny and I still don’t start school for another month. It’s offically
almost fall which means it’s time to start buying cans of pumpkin in bulk, massive amounts of apple butter, and stock up on all the fall spices.
It also means cross country season is approaching and lots and lots of miles are being run, which also puts the biggest smile on my face! And only a few more days until I’m reunited with my lovely teammates!
I just realized that the point of this blog was to share how to eat plant-based as an athlete, but yet I still hardly ever even talk about running on here. I guess I could share my daily running logs, but you honestly probably don’t want to hear all of that. All I do is talk about my love for trails and my hate for heat and work. So not fascinating.
The point of this post though is these delish magnificent magical Apple Quinoa Muffins that will make your house smell like fall and love. Even if you’re refusing to accept the fact that summer is ending soon, you should still make these muffins because they are good any time of the year. I love experimenting with different muffin recipes and this was my first time using quinoa as the base – and it turned out great!
Also since many of you liked my little list of why I use each ingredient in my last post for my Superfood Cherry Cacao Bars, I figured I’d stick with the trend and add it to this recipe as well! See below:
Quinoa: Known to be one of the few complete plant-based protein sources (along with soy), quinoa is a nutritional powerhorse that’s packed with fiber, iron, and magnesium! If avoiding red meat, quinoa is a great source of iron that all runners need.
Oat flour: Not only do oats provide a ton of fiber, but they’re also packed with protein, help lower cholesterol, and protect against coronary heart disease!
Almond flour: Compared with regular all-purpose flour, almond flour is higher in fiber, protein, and is rich in vitamins and minerals – including iron, riboflavin, and magnesium, among others. This flour has a grainy and nutty flavor, which is a nice addition to many baked goods.
Flaxseed: I love using flaxseed in baked goods, as it is a perfect egg replacer that allows muffins to rise, just like an egg would do. Flaxseed is also high in omega-3 fatty acids aka the “good fats”, which are known to be beneficial for heart health.
Apples: “An apple a day keeps the doctor away” is absolutely right, as evidence reveals that the phytochemicals in apples have a strong protective effect against many types of disease.
Agave: While agave sometimes gets a rep as being a “healthy sweetener”, there’s actually not that much research to back this claim up. One benefit of using agave over regular table sugar though is that it is about 1.5 times sweeter, meaning you can use less and still get the same amount of sweetness.
*** ALSO note that you can sub pumpkin puree for apple butter to make Pumpkin Pie Quinoa Muffins! A few people had some great success with that so I thought I’d share!
Apple Quinoa Muffins
- 1 cup cooked quinoa
- ½ cup oat flour
- ¾ cup almond flour
- ¼ cup flax seed or other egg replacer
- 2t nutmeg
- 2T cinnamon
- 1t baking soda
- ½t salt
- 2T vanilla
- 1 cup apple butter
- ½ cup finely diced apples
- ¼ cup agave
- Preheat oven to 350F.
- Combine cooked quinoa, oat flour, almond flour, flaxseed, nutmeg, cinnamon, baking soda, and salt in a large mixing bowl.
- Combine remaining wet ingredients in a separate bowl.
- Combine all ingredients and stir to combine.
- Bake for 20-25 min at 350F.