A REAL Quinoa Muffin (Gluten-Free, Dairy-Free)

Earlier this week I posted a recipe for a “Quinoa Raspberry Muffin” which was just a white muffin disguised with a sprinkling of quinoa.

I set out to renovate this recipe to make it higher in nutrients, easier to digest and really make quinoa the star ingredient.

I decided to use sprouted quinoa as this offers the ultimate nutrition-punch.

Check out the recipe below and share your comments if you decide to try it!

Sprouted Quinoa Blueberry Mini Muffins

Makes 24

Ingredients: 

1 cup cooked sprouted quinoa

1/4 cup sunflower seed butter

1/4 cup pure  maple syrup

1 organic lemon (juice only)

2 organic free-run eggs

1/4 cup coconut flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp sea salt

1 pint fresh organic blueberries

Directions: 

1. Preheat oven to 350 F and line mini muffin tin
2. In a medium bowl add sunflower seed butter, maple syrup, lemon juice, eggs and quinoa
3. In another medium bowl add coconut flour, baking soda, baking powder, sea salt
4. Add wet ingredients into dry ingredients and combine
5. Fold in blueberries to the muffin batter
6. Bake for 12-14 minutes or until toothpick is dry when inserted in the centre of the muffin

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