Preheat oven to 350 degrees F.
In a small bowl, add the ground flaxseed and almond milk. Stir, then let sit while you prepare the other ingredients.
In a bowl, combine all wet ingredients and stir until evenly combined.
In another bowl, combine all dry ingredients and whisk together until evenly combined.
Pour wet ingredients into the dry, stirring well until everything is mixed, making sure there aren't any clumps.
Then, fold in the cooked quiona, reserving a few tablespoons for topping (if desired).
Pour the muffin batter into a muffin tin - there should be enough for 12. I used an ice cream scoop to portion mine out. Top with the reserved quinoa, like sprinkles!
Bake in the oven for 50 minutes.
When done, remove from oven and let cool.
Muffins are best served with hot coffee or tea.
Enjoy!