1-1/2c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Sprinkle of cinnamon, nutmeg and allspice
2 large eggs
1/4c maple syrup (or agave nectar)
3/4c buttermilk (see lemon/milk recipe for buttermilk substitute)
1/4c coconut oil (or canola oil)
1 tsp vanilla
1c cooked quinoa
1/2c chopped pecans
olive oil spray
Preheat your oven to 375F degrees.
Mist with olive oil 12 muffin cups. Whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
In a medium bowl, beat together eggs, maple syrup, buttermilk, coconut oil and vanilla. Gently fold in the flour mixture, then fold in the cooked quinoa and pecans.
Spoon the batter into the muffin cups, filling each 2/3 full. Bake for 20 to 25 minutes until lightly browned. Cool in the tins for 10 minutes, then remove from the tins and cool on a rack.
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