Upgrade your breakfast with these high-protein chocolatey quinoa muffins.
They're vegan, low in sugar, and packed with fibres — just 180 kcal per muffin.
Simmer the quinoa in 300 ml (10 fl oz) of water for 15 minutes. Then, drain and set aside.
Meanwhile, soak the flaxseeds in 180 ml (6 fl oz) of water for 10 minutes.
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Mix the flour with cocoa and baking powder in a bowl.
Add milk, oil, maple, and flax-egg.
Mix all into a creamy batter, and then incorporate the cooked quinoa.
Pour the batter into a greased muffin tray and top with halved almonds.
Bake the muffins for 35 minutes at 180 °C (355 °F).