Coconut Quinoa Protein Muffins

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   1.

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   Preheat your oven to 450 F and line a 6-count standard size muffin tin with liners (see note).

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   2.

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   Combine the uncooked quinoa and coconut milk in a medium pot and bring to a boil over high heat.

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   Once boiling, turn the heat to low and cover the pot.

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   Cook until the milk is absorbed, about 20-25 minutes.

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   Remove from heat.

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   3.

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   In a large, microwave-safe bowl, melt the coconut oil and honey in the microwave until smooth and liquid.

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    Add the cooked quinoa and stir to combine.

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    4.

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    Add the eggs and beat well.

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    Then, add the vanilla extract and sweet coconut flakes.

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    Mix until well combined.

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    5.

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    Place the chopped dates in a small bowl and sprinkle with a pinch of protein powder and mix around.

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    This will coat the dates, so they dont stick together and all clump together in one muffin.

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    6.

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    Add the remaining protein powder, dates and Sunsweet Plum Amazins into the quinoa mixture.

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    Sprinkle with a pinch of salt and mix well.

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    7.

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    Divide the mixture between the muffin tin, filling each cup almost full.

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    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.

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    8.

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    Devour.

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    Notes: 1.

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    You do not have to use liners, but then the edges of your muffin will go quite golden brown due to the honey.

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    If you dont use liners, be sure to generously spray the pan with cooking spray.

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    2.

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    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.

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    And, its so easy to whip up another batch!

* Per serving · 4 servings · Values may vary.