Vegan Amaranth Protein Muffins (Gluten-free, Oil-free)

Whole grain vegan amaranth protein muffins that are flourless, gluten-free, oil-free, high in fiber, almost 5 g protein, and only 104 calories.

Amaranth. Have you made its acquaintance?

I am enamored of this especially-grain, but have been remiss in posting a new amaranth recipe in a while, despite having two pounds-worth stored in the freezer. My husband likes to remind me of my extensive cache of grains, nuts and seeds when he gets frostbite foraging for a pint of ice cream.

What is Amaranth?

Tiny and tan, amaranth was a staple of the pre-Columbian Aztecs (much like quinoa was for the Incas).

Amaranth is a remarkable food. It has not received the same level of buzz as its cousin, quinoa, but it boasts many of the same especially-benefits.

The Aztecs believed that, in addition to providing general sustenance, eating amaranth could increase both energy and strength.

The latest scientific research on amaranth indicates that they were spot-on: amaranth seeds are 13 to 15 percent protein, among the highest for any grain, and are also high in fiber, calcium, iron, potassium, phosphorus, zinc, and vitamins A and C.

Most importantly, amaranth is satisfying and versatile! It makes a cozy porridge, similar in texture to cream of wheat (but gluten-free) and can be popped into the world’s tiniest popcorn (great for sprinkling onto salads and incorporating into rice-crispy-like bars and treats).

But I came up with something new for today’s post: a sweet and nutty breakfast cookie that has equal measures of great taste and protein to jumpstart the morning.

Recipe Benefits

• Vegan (egg-free, and dairy-free)
• High protein
• Gluten-free
• Oil-free
• High fiber
• Portable (great for breakfast on the go)
• Straightforward to make

Steps to Make Vegan Amaranth Breakfast Cookies

Note that the complete instructions are also in the recipe card below.

Step One: Cook the Amaranth Into a Porridge

The recipe begins by cooking the amaranth into creamy porridge I alluded to a moment ago. It only takes 20 minutes of hands-free time to cook. You can also do this a day or more ahead of time.

Step Two: Grind Some of the Oats into a Flour

While the porridge cools, process 3/4 of the oats into a fine flour.

Step Three: Preheat Oven and Prepare Pan

Preheat oven to 350F(180C). Grease or spray 9 cups of a standard size muffin tin.

Step Four: Add the Remaining Ingredients

To the porridge, stir in the oat flour, remaining 1/4 cup oats, protein powder, coconut sugar, dried fruit and 1 tablespoon of the chia seeds until well blended (mixture will be thick).

Step Five: Portion the Batter

Divide the batter equally between prepared cups, flattening and smoothing the tops. Sprinkle with the remaining chia seeds.

Step Six: Bake

Bake the breakfast cookies in the preheated oven for 25 to 26 minutes until golden brown at the edges and tops of bars feel dry.

Step Six: Cool

Transfer the tin to a wire rack and cool for 10 minutes. Remove the muffins from tin and cool completely.

FAQ

• How Should the Vegan Amaranth Breakfast Cookies Be Stored?Store the breakfast cookies in an airtight container at room temperature for 3 days, refrigerator for 1 week, or freezer for 3 months.
• What Can I Use in Place of the Amaranth?An equal amoiunt of quinoa can be used in place of the amaranth.
• What is the Taste and Texture of the Cookies?These are a cross between a muffin and a wholesome energy bar. They have moist, chewy interiors coupled with crispy edges. The amaranth has a warm, nutty flavor, accented by the bright notes of dried fruit throughout.
• Can I double the recipe?Yes! This recipe makes a batch of nine, but you may want to double the recipe if your household is 2 or more.

Happy baking, eating, and moving, everyone!

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