- 1 1/2 cups flour
- 1/2 cup whole wheat flour
- 1 1/2 cups dates-soaked in water overnight.
- 1 cup red quinoa cooked-you may also use white quinoa
- 2 cups blueberries, fresh or frozen
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 cup coconut sugar
- 1/4 cup brown sugar-optional
- pinch of sea salt
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup honey
- 1/4 cup grape see oil
- 1 cup almond milk-unsweetened
- 2 eggs
- 1 tbsp chia seeds
Directions: Preheat oven to 350 degrees. Grease muffin cups with coconut oil or use muffin liners.
Combine both types of flour, coconut sugar, cinnamon, sea salt, baking powder and soda in a mixing bowl. In a separate bowl add the grape seed oil, eggs, honey, vanilla extract, and almond milk. Once the dates have soaked overnight, mash them up in a bowl (make sure to take out the pits in the dates before mashing). Add the dates to the wet ingredients. Add the wet ingredients into the dry and mix slowly, being careful not to overmix. Next, fold in the quinoa and blueberries. Fill the muffin cups to the top with the batter. Sprinkle the chia seeds on top of the muffins. If desired sprinkle the 1/4 cup of brown sugar on top of the muffins. Bake for 20-30 minutes. Enjoy!
Calories: 218; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 21mg; Sodium: 42mg; Total Carbohydrate: 41g; Dietary Fiber: 3g; Protein: 4g.