Recipe
Blueberry High Protein Muffins with Quinoa
30 minutes
SERVINGS:7
Ingredients
| 1/2 cup | BN Slim Shake - Vanilla |
| 3 tbsp | Honey |
| 2 tbsp | coconut oil |
| 2 | large eggs |
| 2/3 cup | Light coconut milk |
| 1/3 cup | quinoa uncooked |
| 1/2 cup | fresh blueberries |
| 1/4 cup | dates, diced and tightly packed |
| 1/2 tsp | vanilla extract |
| Pinch of salt |
Method
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Step 1
Preheat your oven to 180 degrees Celsius and line a muffin tin with liners.
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Step 2
Combine the uncooked quinoa and coconut milk in a medium pot and 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.
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Step 3
In a large, microwave-safe bowl, melt the coconut oil and honey in the microwave until smooth and liquid.
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Step 4
Add in the eggs and beat well. Then, add the vanilla extract and a pinch of salt. Mix until well combined. Add in the cooled quinoa and stir until well-mixed.
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Step 5
Place the diced dates in a small bowl, sprinkle with 1 Tbsp of the protein powder and mix around. This will coat the dates so they don't stick together and all clump together in one muffin.
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Step 6
Add the remaining protein powder, dates and blueberries into the quinoa mixture. Mix well.
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Step 7
Divide the mixture between 7 muffin cavities, filling almost complete. Bake until the top is golden brown, puffed up, and a toothpick inserted in the centre comes out clean and dry, about 17-20 minutes. Let cool in the pan completely.
