Quinoa Coconut Rainbow Muffins

Quinoa Coconut Rainbow Muffins

Ingredients:

  • 1 ½ cups (375 ml) quinoa
  • 1 cup (250 ml) whole wheat flour
  • 1 tsp (5 ml) each baking soda, baking powder and cinnamon
  • ⅓ cup (75 ml) packed coconut sugar
  • 1 ½ cups (375 ml) blueberries
  • 1 cup (250 ml) carrots
  • 1 apple, cored and shredded (about 1 cup/250 ml)
  • 2 egg whites
  • 1 cup (250 ml) milk or coconut milk
  • ¼ cup (50 ml) coconut oil

Method:

  1. In large bowl, combine quinoa flour,  flour,  baking soda, baking powder, cinnamon and sugar; mix well.
  2. Add blueberries, carrots, apple, eggs, milk and oil.
  3. Stir until just combined.
  4. Divide evenly among greased or paper-lined muffin cups.
  5. Bake in 400°F (200°C) oven 15 to 18 minutes or until tops are just firm to the touch.