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HIGH PROTEIN ORANGE QUINOA MUFFINS

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Ingredients Method

Ingredients
  

Main
  • I know these seem like a lot of trouble but they are delicious and you can easily freeze them and take one out every morning - add some fruit and you have a delicious protein filled breakfast.
  • 1 tsp vegetable oil
  • 3/4 cup old fashioned rolled oats
  • 3/4 cup plain quinoa cooked
  • 1 1/4 cups cornmeal
  • 2 teaspoons baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 4 oranges
  • 1 large ripe banana
  • 1/2 cup apple juice
  • 2 tablespoons packed brown sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons canola oil
  • 2/3 cup chopped pitted dates
  • 1 egg substitue (I like Ener-G brand or Bob's)

Method
 

Steps
  1. Preheat the oven to 350 degrees F. Spray or grease a 12 cup nonstick muffin tin with vegetable oil - set aside (I put my vegetable oil in a spray bottle to make it easier to use)
  2. In a wide based blender or food processor fitted with a meal blade, process the rolled oats into a fine flour. Add it to the cooked quinoa and mix in the cornmeal, baking powder and cinnamon
  3. Grate the oranges to make 2 teaspoons zest. Peel the remaining oranges and separate the segments of all 4 oranges. Remove all the pith. Cut the outer membrane from the orange sections. Chop 3/4 cup of the orange segments and place into a large bowl.
  4. In a blender or food processor fitted with a metal blade, process the banana with the apple juice, brown sugar, maple syrup, oil and egg substitute
  5. Pour into the bowl with the orange segments. Stir in the dates and orange zest and mix well. Pour the banana-orange batter into the dry ingredients and mix until well blended.
  6. Pour the batter into the prepared muffin cups, filling them about 2/3 full. Bake for 30 to 40 minutes or until the tops of the muffins are golden brown and a toothpick inserted into the center of a muffin come out clean. Turn onto a wire rack - serve warm or let cool