Muffins are the perfect go-to breakfast or snack. So, whip up a batch and if there is any left over (which we strongly doubt!) simply pack into lunchboxes.
Serves 14 muffins
You’ll need: 2 Tbsp B-WELL Canola Oil; 1 cup Quinoa, uncooked; 1 cup all-purpose/ cake flour (Gluten-free); 1 x 400ml can coconut milk; 2 tsp vanilla extract; ¼ tsp salt; 1 tsp baking powder; 1 tsp bicarb of soda; ¼ cup dates, chopped; 3 eggs/ 3 flax eggs (3 tbsp flaxseed powder + 9 tbsp warm water/milk); zest of 2 large lemons, keep a pinch for garnish; ¼ cup brown sugar/ coconut nectar sugar; 1 ½ cup fresh blueberries; almond flakes for garnish
Combine the uncooked quinoa and coconut milk in a medium pot and bring to a boil over high heat. Once boiling, turn the heat to low and cover the pot. Cook until the milk is absorbed, about 20-25 minutes. Let cool.
In a large mixing bowl, mix the B-WELL Canola oil and sugar until smooth, light and liquid.
Add in the eggs/ flax egg and beat well. Then, add in the vanilla extract and a pinch of salt. Mix until well combined. Add in the cooled quinoa and stir until well mixed.
Place the chopped dates in a small bowl and sprinkle with a tablespoon of the flour and mix around to coat the dates. This will prevent them from sticking together and ending up in one muffin.
Add the remaining flour, baking powder, bicarb of soda, dates, lemon zest and blueberries into the quinoa mixture and mix well.
Divide the mixture between 14 muffin cavities filling almost full. Sprinkle with almond flakes on top.
Bake for about 20 minutes, until the top is golden brown. Do a toothpick test, it must come out clean and dry. Let cool in the pan completely.