These protein muffins are made gluten free with quinoa. They’re naturally sweetened and so quick and easy to make! Perfect for a healthy on the go snack!
On this lovely Monday morn, I bring you yet another episode of #marriedlifeconversations.
Remember the oh-so-enlightening chat that Mr. FFF and I had about energy bites? Here’s another tale for you.
The story begins as Mr. FFF comes from a work and sees these egg muffins on the counter, just sitting there waiting to meet his face.
Little did he know that I had already hid the evidence of quinoa in the cupboards, knowing that he has a weirdo “quinoa complex” and somehow believes that he doesn’t like it.
I didn’t want him to judge the gluten free muffin before he had a taste, you know?
He bit in. His face glowed. But, not like in that creepy way that your teeth glow when you’re under a black light. In a yum-this-muffin-is-BLOWING-MY-MIND kind of way. You understand. “I REALLY like these babe! They’re SO moist and tender, with the perfect amount of sweetness.”
Me: “I thought you ‘didn’t like quinoa?’”
Caleb: “Um. I don’t. Where did that even come from, when protein muffins are the topic of conversation?”
Me: “These protein muffins are MADE OF QUINOA. And prunes and dates and coconut and honey. Basically a bunch of no-flour, good-for you healthy stuff.” And that, my peeps, is the story of Mr. FFF eating his words.
You know I had to take that pun and run with it. COULD NOT RESIST.
Now that you know that these muffins are the kind of yum that changes stone cold, quinoa hating hearts into full, beating, hearts full of L-O-V-E, let’s talk about something. And by “something,” I mean “Sunsweet prunes.” I KNOW. Now you’re all thinking of you grandparents.
HOW-EV-ER, I think we need to change that. Prunes deserve to receive some lovin’. I mean, they’re heart healthy, full of fiber, good for your bones and improve your digestion. I don’t know about you, but I want a piece of that.
Clearly our grandparents have been WAY AHEAD of the game for this WHOLE TIME.
I guess that whole thing about “wisdom coming with age” is true. Things to look forward to.
The prunes really add a chewy texture and natural sweetness to this muffins. And, the best part? You can totally make these ahead of time which means you have an easy portable, high protein snack that will keep you full until your next meal. I mean there’s a whack load of healthy carbs, fats AND protein here. It’s the trifecta of “I’m so hungry Imma eat my arm right off” prevention. See, just looking out for you. You know what this all means? That New Year’s resolution that you’ve been working on for the past 5 years? These gluten free muffins are making it happen THIS year. WINNING.
Protein Muffins with Quinoa, Prunes, Dates and Coconut
- 1/3 Cup Quinoa uncooked
- 2/3 Cup Light coconut milk
- 2 Tbsp Coconut oil
- 3 Tbsp Honey
- 2 Large eggs
- 1/2 tsp Vanilla extract
- 1/4 Cup Sweetened coconut flakes + additional for topping
- 1/4 Cup + 2 Tbsp Vanilla Whey protein powder + additional for sprinkling over the dates.
- 1/4 Cup Dates roughly chopped
- 1/3 Cup Sunsweet Diced Plum Amaz!ns
- Pinch of salt
- Preheat your oven to 450 and line a muffin tin with liners*.
- Combine the uncooked quinoa and coconut milk in amedium potand bring to a boil over high heat. Once boiling, turn the heat to low and cover the pot. Cook until the milk is absorbed, about 20-25 minutes. Let cool.
- In a large, microwave-safe bowl, melt the coconut oil and honey in the microwave until smooth and liquid.
- Add in the eggs and beat well. Then, add in the vanilla extract and sweet coconut flakes. Mix until well combined. Add in the cooled quinoa and stir until well mixed.
- Place the chopped dates in a small bowl and sprinkle with a pinch of protein powder and mix around. This will coat the dates, so they don't stick together and all clump together in one muffin.
- Add the remaining protein powder, dates and Sunsweet Plum Amazins into the quinoa mixture. Sprinkle with a pinch of salt and mix well.
- Divide the mixture between the muffin tins, filling almost full. Bake until the top is golden brown, puffed up and a toothpick inserted in the center comes out clean and dry, about 12-15 minutes.
Recipe Notes*You do not have to use liners, but then the edges of your muffin will go quite golden brown due to the honey. If you don't use liners, be use to spray the pan GENEROUSLY with cooking spray.
This makes a small batch, as they do taste the best stored in the refrigerator and eaten within the first few days, like most egg muffins. And, they're so easy to whip up another batch! 🙂
FOR THIS RECIPE, I RECOMMEND:
If you make this recipe, please remember to tag @foodfaithfit and #foodfaithfitness on Instagram. I LOVE seeing your recipe recreations! 🙂
Want more healthy muffins?
Almond Coconut Gluten Free Muffins
Mediterranean Breakfast Egg Muffins
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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