Ingredients
- ⅓ cup quinoa uncooked
- ⅔ cup light coconut milk
- 2 tablespoons coconut oil
- 3 tablespoons honey
- 2 large eggs
- ½ teaspoon vanilla extract
- Pinch of salt
- ¼ cup dates diced and tightly packed (55 grams)
- ½ cup vanilla plant-based protein powder divided
- ½ cup fresh blueberries
Instructions
- Preheat your oven to 400°F and line 7 cavities of a muffin tin with liners.
- Combine the quinoa and coconut milk in a medium pot and bring to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Cook until the coconut milk has 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 the eggs to the bowl and beat well. Then add the vanilla extract and a pinch of salt. Mix until well combined. Add the cooled quinoa and stir until well mixed.
- Place the diced dates in a small bowl and sprinkle with 1 tablespoon of the protein powder. Stir to combine. This will coat the dates so they don't stick and clump together.
- Add the remaining protein powder, dates, and blueberries to the quinoa mixture. Mix well.
- Divide the mixture between the 7 lined muffin cavities, filling almost full. Bake until the tops are golden brown, puffed up, and a toothpick inserted in the center comes out clean and dry, about 17-20 minutes. Let cool in the pan completely.
- DEVOUR.