These protein-packed, dairy-free quinoa raisin muffin bites have no refined sugar. A perfect low-calorie anytime snack. Store in an airtight container in the refrigerator for up to 1 week.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
Mix cooked quinoa, oat flour, almond milk, maple syrup, raisins, egg white, vanilla extract, cinnamon, and salt together in a large bowl.
Fill each muffin cup to the top with quinoa mixture.
Bake in the preheated oven until golden brown, about 25 minutes. Cool muffins completely in the tin, about 20 minutes, before removing.
Per Serving: 83 calories; protein 2.1g; carbohydrates 16.5g; fat 1.2g; sodium 40.1mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.