Flax & Quinoa Breakfast Muffins

These hearty breakfast muffins combine traditional ingredients like flax meal and quinoa flour with a creative twist of oat and millet flour. Packed with fiber and nutrients, they are perfect for a wholesome morning treat. Enjoy the nutty flavor and moist texture, while being gluten-free and vegan-friendly.

Ingredients:

• 1 cup oat flour
• 1/2 cup quinoa flour
• 1/2 cup millet flour
• 1/4 cup flax meal
• 2 tablespoons psyllium husks
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup maple syrup
• 1 cup almond milk (or any plant-based milk)
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup mixed berries (fresh or frozen)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the oat flour, quinoa flour, millet flour, flax meal, psyllium husks, baking powder, baking soda, and salt.
3. In another bowl, whisk together the maple syrup, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the mixed berries.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.