OIL-FREE QUINOA SUPERFOOD MUFFINS

Remember that superfood hype everyone concerned with their health suddenly jumped on? We're not too keen on bringing it back as most claims are supported by pseudo-research, but we can't help but recommend you to try our quinoa superfood muffins. They're the ideal consistency, not too sweet and will fuel you to get throughout the day without feeling weak. Supercharged with almonds, mulberries and pumpkin seeds you're sure to feel like a superhuman! *Please not that this claim is not supported by any research whatsoever, but by kitchen miss experience only. *insert winky face here*

BAKING TIME: 10 + 25 minutes // SERVINGS: yields 5 muffins // MEAL: snacks

INGREDIENTS

- 1/2 cup spelt flour
- 1/2 cup quinoa flour
- 2tsp vanilla sugar
- 1,5tsp baking powder
- 1tbsp roughly chopped almonds
- 1tbsp pumpkin seeds
- 1tbsp dried mulberries
- 1/2 cup almond milk
- 1tbsp apple cider vinegar
- 1/4 cup cane sugar
- 1/2 mashed banana
- shredded almonds

STEP-BY-STEP

1. Start by preheating your oven to 180°C or 356°F. In a small bowl, mix together the almond milk and apple cider vinegar. Leave to curdle. This step is necessary as it will make sure your muffins are fluffy.
2. In a large bowl, mix together spelt flour, quinoa flour, baking powder, and vanilla sugar.
3. In another bowl, combine cane sugar, mashed banana and the curdled milk. Mix well then add to the dry mixture.
4. Combine the wet and dry ingredients, then add in the almonds, mulberies and pumpkin seeds. You're free to add whatever seeds and nuts you'd like to the muffins at this point.
5. Grease your muffin pan with oil (use enough so the muffins won't stick to the pan) and fill the molds 2/3. Sprinkle on shredded almonds to make them look extra pretty.
6. Bake 25 minutes and leave to cool down.