Makes 12-16
Prep time: 15 minutes
Baking time: 20-25 minutes
Ingredients
1 cup flour of choice
1 scoop True PRODEFINE French Vanilla
1 ½ tsp bicarb soda
½ tsp salt
2 eggs
¼ cup oil of choice
1/3 cup coconut sugar
1 tsp vanilla essence
1 cup cooked quinoa
1 cup coconut milk
2/3 cup blueberries
¼ cup raspberries
Method
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Preheat oven to 180 degrees Celsius.
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In a bowl, add flour, protein, bicarb and salt. Mix until combined and set aside.
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In a second bowl, add the eggs, oil, sugar and vanilla and whisk thoroughly. Add the quinoa and coconut milk and stir again.
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Add the berries to dry ingredients and stir gently until all mixed in.
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Pour wet mix into the dry and gently stir until JUST combined (do not be tempted to over-stir).
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Spoon the mixture evenly into a prepared muffin tray and bake for 20-25 minutes or until a skewer comes out clean.
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Allow the muffins to cool slightly then place onto cooling rack.