Quinoa muffins with vegan parmesan cheese
Packed with fiber-rich quinoa and savory vegan parmesan, these muffins are a hearty, satisfying choice to start your day. Top them with your favorite jam or plant-based cream cheese for the full experience!
Ingredients
Calories:
660
Protein:
19
g
- 2.0 cups whole quinoa
- 4.0 tbsp. vegan parmesan cheese
- .25 cups flour
- 1.0 tsp. salt
- 1.0 tbsp. onion powder
- 2.0 tbsp, oil
- 1.0 tsp. baking powder
- .5 cups water
Preparation
- Preheat and prep: Preheat the oven to 350ºF. Grease your cupcake pan.
- Prepare the quinoa: Pulverize the quinoa in the blender.
- Mix and pour: In a bowl, mix all the dry ingredients and 1 tbsp. of vegan parmesan cheese. Mix and pour in the liquid ingredients. Stir until well integrated.
- Bake: Spoon the batter into the prepared cupcake pan, filling each compartment about ¾ full. Sprinkle the remaining vegan Parmesan cheese evenly on top. Bake for 15 to 20 minutes, depending on your oven.
- Serve: Top with butter, fruit jam, or plant-based cream cheese. Enjoy them freshly baked.
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