Quinoa High Protein Muffins

Quinoa, dates, almonds, walnuts, and chia seeds come together in this protein-rich muffin recipe that is full of flavor and is gluten-free!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 201 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons honey
• ½ cup quinoa
• 5 large eggs
• ¼ cup ground flax seeds
• 1 teaspoon coconut oil, or as needed
• ¼ cup walnuts
• ¼ cup chia seeds
• ⅓ cup almonds
• 1 teaspoon vanilla extract, or to taste
• ¼ cup chopped pitted dates
• 1 apple, peeled and roughly chopped
• ⅔ cup light coconut milk
• 1 large carrot, roughly chopped
• 2 tablespoons coconut oil (Optional)
• ⅓ cup shredded unsweetened coconut (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with 1 teaspoon coconut oil.

Step 2

Bring coconut milk, quinoa, and pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and milk is absorbed, 20 to 25 minutes. Remove from heat and cool.

Step 3

Combine 2 tablespoons coconut oil and honey in a large microwave-safe bowl; heat in microwave until melted and smooth, 20 to 30 seconds. Beat eggs, shredded coconut, and vanilla extract into honey mixture until well combined. Stir cooled quinoa into mixture until well mixed.

Step 4

Place almonds, dates, chia seeds, walnuts, and ground flax in a food processor; pulse until roughly chopped. Stir into quinoa batter.

Step 5

Place carrot and apple in food processor and pulse until evenly chopped; stir into quinoa batter. Sprinkle a pinch of salt over batter and stir well. Divide batter into the muffin cups, filling almost full.

Step 6

Bake in the preheated oven until the tops are golden brown and puffed and a toothpick inserted in the middle comes out clean, 12 to 15 minutes.