Cakey muffins studded with pops of quinoa and chewy dried apricots, these wholesome treats make an ideal afternoon snack with a cup of tea.
Preheat the oven to 350ºF. Lightly oil enough mini muffin pan to yield 48 mini muffins, or one 12-cup, regular-sized muffin pan.
In a small saucepan, bring the quinoa to the boil, then cover the pot, reduce the heat to its lowest setting, and cook for 25 minutes. Turn off the heat and let stand, covered, for 10 minutes. Uncover the quinoa, fluff with a fork, and set aside.
In a medium-sized bowl, whisk together the non-dairy milk, flaxseed meal (flaxseed mixed with 3tbsp water) mashed banana, maple syrup, and vanilla.
In a large bowl, combine the flour, almond meal, baking powder, salt, and spices.
Add the wet ingredients to the dry, mixing until just incorporated. Gently fold in the cooked quinoa and apricots.
Scoop the batter (about 2 tsp per mini muffin, or a scant ¼ cup per regular-sized muffin) into the prepared muffin pans and bake until a toothpick or sharp knife inserted into the center of a muffin comes out clean (15 minutes for mini muffins, 20 minutes for regular muffins)