-
1
1.
-
2
Preheat your oven to 450 F and line a 6-count standard size muffin tin with liners (see note).
-
3
2.
-
4
Combine the uncooked quinoa and coconut milk in a medium pot and bring to a boil over high heat.
-
5
Once boiling, turn the heat to low and cover the pot.
-
6
Cook until the milk is absorbed, about 20-25 minutes.
-
7
Remove from heat.
-
8
3.
-
9
In a large, microwave-safe bowl, melt the coconut oil and honey in the microwave until smooth and liquid.
-
10
Add the cooked quinoa and stir to combine.
-
11
4.
-
12
Add the eggs and beat well.
-
13
Then, add the vanilla extract and sweet coconut flakes.
-
14
Mix until well combined.
-
15
5.
-
16
Place the chopped dates in a small bowl and sprinkle with a pinch of protein powder and mix around.
-
17
This will coat the dates, so they dont stick together and all clump together in one muffin.
-
18
6.
-
19
Add the remaining protein powder, dates and Sunsweet Plum Amazins into the quinoa mixture.
-
20
Sprinkle with a pinch of salt and mix well.
-
21
7.
-
22
Divide the mixture between the muffin tin, filling each cup almost full.
-
23
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.
-
24
8.
-
25
Devour.
-
26
Notes: 1.
-
27
You do not have to use liners, but then the edges of your muffin will go quite golden brown due to the honey.
-
28
If you dont use liners, be sure to generously spray the pan with cooking spray.
-
29
2.
-
30
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.
-
31
And, its so easy to whip up another batch!
