Apple Cinnamon Quinoa Breakfast Muffins
Ingredients:
1 cup cooked Quinta Quinoa
1 cup oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs, lightly beaten (or flax-eggs for a vegan option)
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup finely chopped apples
Directions:
Preheat the oven to 350. Spray a mini-muffin tin with cooking spray.
Mix quinoa, oats, cinnamon and salt together in a large bowl.
Separately, beat the eggs in a small bowl. Stir in maple syrup.
Add the egg mixture to the quinoa mixture and stir to combine. Fold in the apple pieces.
Fill each mini-muffin cup all the way full. Use your spoon to pack each one down a little bit.
Bake at 350 for 15-20 minutes.
Store the mini muffins in an airtight container in the fridge. Or freeze the extras in a freezer bag for up to 3 months.
Recipe adapted from Family Food on the Table.
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