1 1/2 cup quinoa flakes
7/8 cup (14 Tbsp) sorghum flour
1/8 cup (2 Tbsp) millet flour
1 Tbsp baking powder
pinch of salt
2 Tbsp brown sugar/coconut sugar/maple sugar
2 Tbsp honey/maple syrup
1/4 cup canola oil
1 cup coconut milk/safe milk
1 tsp vanilla (opt)
1 Tbsp coconut vinegar
1/2 cup mixed berries/berry of choice
1/4 cup sliced figs and 1/4 cup chopped raspberries/blackberries
Preheat oven to 375 degrees F. Line 10 regular size muffin cups with papers. Mix all dry ingredients well with pastry blender. Add in honey, oil, milk and vanilla. Blend well until everything is mixed in evenly. Last, add the vinegar and stir until just blended-- do not overstir! It will get a little puffy and this is good! Fold in berries.
Fill muffin cups about 3/4 full--- these do not rise like wheat-based muffins. Bake for 20 minutes or until firm and slightly golden brown. Remove from pan immediately and cool on wire rack. Enjoy on the road or when someone brings you breakfast in bed. Here's hoping, right? Happy baking!"
The only thing I did differently was I used olive oil instead of canola oil. Also - make sure you use Pure vanilla extract as the imitation stuff and even some regular vanilla has extra junk in it that can affect your LO (loved one). This time around, I used frozen blueberries.
I really love these muffins! The only thing I'd add is that the quinoa is a little strong, so if you can drizzle some agave nectar over the top of the muffin, it adds to the flavor a little! :) Enjoy!