Quinoa Protein Muffins
1 white cup quinoa, rinsed
1 cup water
0.25 cup applesauce
2 cups flour, unbleached (1 cup whole wheat and 1 cup white)
Sweetener - 0.5+ cup brown sugar, or a couple Tablespoons honey/maple syrup/agave nectar/stevia (add until you like the taste, or you can eliminate the sweetener completely for a more savory/even healthier version of the muffin)
1.5 teaspoons baking powder
1 teaspoon salt
0.5 cup vegan chocolate chips (you could also use carob chips, dried fruit, etc.)
0.5 cup chopped almonds
0.75 cup vegan milk (I used almond milk)
Egg substitute the equivalent of one large egg (I used Ener-G)
1 teaspoon vanilla extract
Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
Brush/spray muffin pan with olive oil. In a medium bowl, whisk together flour, sugar, baking powder and salt. Stir in chocolate chips, almonds and cooled* cooked quinoa (double the amount of uncooked, so 2 cups if you cooked 1 cup). *Cool the cooked quinoa completely before you add it to the chocolate chips if you want to keep the chips will melt from melting into your batter.
In a small bowl, whisk together applesauce, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
Bake at 350 25 to 30 minutes.