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Gluten-Free High Protein Blueberry Muffins

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6-8
Ingredients Method

Ingredients
  

Main
  • 1/2 cup [b]cooked [/b]quinoa
  • 2 flax eggs (2 tbsp ground flax and 6 tbsp water whisked together. Place in refrigerator 10 min to thicken)
  • 2 ripe medium bananas
  • 1/4 cup vegan sugar
  • 2 Tbsp Virgin Coconut oil (or 1/4 cup organic apple sauce to replace oil)
  • 1 tsp vanilla
  • 1 Tbsp apple cider vinegar
  • 2/3 cup almond flour
  • 1/3 cup quinoa flakes
  • 3 Tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • sea salt
  • 1 cup blueberries, frozen or fresh

Method
 

Steps
  1. Preheat oven to 400 degrees F. Grease a muffin tin.
  2. Whisk flax eggs and let sit 10 minutes to thicken.
  3. In a food processor or blender puree flax eggs, bananas, sugar, coconut oil, vanilla and apple cider vinegar. Add cooked quinoa in small batches and blend another 30 seconds.
  4. In a large bowl, combine the almond meal, quinoa flakes, cornstarch, baking powder, baking soda and 1/2 tsp sea salt. Add in wet ingredients and mix well. Add blueberries, combine all and spread evenly in greased muffin tins.
  5. Bake 30 minutes until tops are golden brown and springy. Let sit 5-10 minutes before removing and cool before eating.