As a vegan, it’s easy to get enough protein in your diet simply by eating plenty of healthy beans, tofu, grains, nuts, and nutbutters. But sometimes kids don’t love these options and making sure they get enough protein each day is important. Here is my solution. These muffins have 6 grams* of protein each. I pack one in my kids’ lunches every day as a nice booster to the rest of the day’s protein.**
- 1/4 cup chia seeds
- 1 cup water
- 3/4 cup uncooked quinoa
- 1 cup blanched almond flour
- 1/4 cup flax seeds, ground in a spice grinder (or coffee grinder)
- 2 Tbsp unsweetened gluten free cocoa powder
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp melted coconut oil
- 3 Tbsp agave nectar (or if not strictly vegan, honey)
- 1/2 cup pumpkin puree
- vegan equivalent of 2 large eggs (use your favorite recipe or try one of these)
- 1/3 cup gluten free chocolate chips
- Preheat oven to 350 F.
- Soak the chia seeds in the water for 20 minutes to allow to gel.
- Toast the uncooked quinoa in a dry pan over medium heat until it turns light brown and gives off a nutty aroma.
- Grind the toasted quinoa in a spice grinder (or coffee bean grinder).
- Mix together the dry ingredients in a large mixing bowl: toasted ground quinoa, almond flour, ground flax seeds, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a food processor, mix together the wet ingredients until well blended: chia seed gel, coconut oil, agave nectar, pumpkin puree, and egg equivalent.
- Add the wet ingredients to the dry ingredients and stir until just mixed. Then stir in the chocolate chips, reserving some for topping the muffins.
- Spoon the batter into a muffin tin lined with muffin papers and sprinkle each muffin with the reserved chocolate chips.
- Bake for about 25 minutes. Makes 12 muffins.
* Approximate protein content using real eggs.
** Full disclosure: my kids aren’t strictly vegan, but they are vegan-ish, and I always like to make sure they’re getting enough protein.