CRAZY QUINOA PROTEIN MUFFINS

SERVES 6 MUFFINS

1⁄2 cup quinoa

2 tbsp ground chia seeds or chia seeds

1⁄4 cup almond flour

3 tbsp vanilla protein powder

1⁄2 tsp salt

1⁄2 cup dates, chopped small

2 tbsp coconut oil

3 tbsp maple syrup

1 tsp vanilla extract

1⁄4 cup unsweetened shredded coconut

1⁄2 cup raisins

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 10.4g (1.4g S.Fat)
Carbs: 13.4g
Protein: 5.2g
Sugar: 8.9g
Sodium: 178mg

METHOD

Rinse the quinoa and transfer it to a small saucepan with a lid. Bring to a boil over medium-high heat, covered with 12 cup water. Cover and reduce to a low setting. Allow to cook for 20 minutes before removing from the heat. Remove the lid and set aside to cool.

Preheat the oven to 450°F (230°C, or gas mark 8). Six muffin cups should be lined with paper liners.

Set aside 14 cup plus 2 tbsp ground chia seeds and 14 cup plus 2 tbsp water.

In a small mixing bowl, combine the almond flour, protein powder, and salt. Combine thoroughly. Mix in the dates to coat. Place aside.



In a medium mixing bowl, combine the coconut oil. If it isn't already liquid, place it in the microwave for 10 to 20 seconds, or until melted. Remove from the microwave and stir in the maple syrup. Stir everything together thoroughly. When the chia seed mixture has cooled, add the vanilla extract, coconut, almond flour mixture, cooked quinoa, and raisins. Combine thoroughly.

Bake the muffins for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.