YIELD: 6 SERVINGS
These cute little muffins are crispy on the outside and cake-like on the inside. Sweetened with raisins and maple syrup, they will tempt you whenever they’re around.
INGREDIENTS:
½ cup quinoa
2 tablespoons ground chia seeds or chia seeds
¼ cup almond flour
3 tablespoons vanilla protein powder ½ teaspoon salt
½ cup dates, chopped small
2 tablespoons coconut oil
3 tablespoons maple syrup
1 teaspoon vanilla extract
¼ cup unsweetened shredded coconut ½ cup raisins
INSTRUCTIONS:
1. Rinse the quinoa and place in a small saucepan with a lid. Cover with ½ cup water and bring to a boil over medium-high heat. Cover and turn down to low. Let cook for 20 minutes and then remove from the heat. Take off the lid and let cool.
2. Preheat the oven to 450°F. Line six muffin cups with paper liners.
3. Mix the ground chia seeds with ¼ cup plus 2 tablespoons water and set aside.
4. Add the almond flour, protein powder, and salt to a small bowl. Mix well. Add the dates and mix to coat. Set aside.
5. Put the coconut oil in a medium bowl. If it is not liquid already, put in the microwave and heat for 10 to 20 seconds or until melted. Remove from microwave and add the maple syrup. Stir well. When cool, add the chia seed mixture, vanilla extract, coconut, almond flour mixture, cooked quinoa, and raisins. Mix well.
6. Divide the batter between the six muffin cups and bake 12 to 15 minutes, until a toothpick inserted in the center comes out clean.
Protein: 7 grams per serving (1 muffin) Active Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes
