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