I used the leftover quinoa from yesterday’s “Strawberries & Cream Quinoa Protein Bars” and decided to make another healthy sweet treat with them! Fresh raspberries and vanilla protein powder sweeten these muffins perfectly! The vanilla glaze is amazing (definitely had a scoop of it on its own)! These are so filling from the quinoa too which was a bonus.

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Muffins
1⃣In a bowl mix:
🔹2c cooked quinoa
🔹2sc vanilla protein powder
🔹1/4c buckwheat flour
🔹1T honey
🔹1t vanilla extract
🔹2T coconut oil
🔹4oz baby food pears
🔹1/2c flaked coconut
2⃣Swirl in:
🔹1c mashed strawberries
3⃣Spread (about 1/2inch thick) onto a cookie sheet with sides that has been lined with parchment paper and greased.
4⃣Bake at 350F for 15-20min for chewy texture and around 30min for a more crunchy texture. (Ovens vary so check and bake shorter/longer as desired)
5⃣Top with glaze

Glaze
1⃣In a mug heat:
🔹1T coconut oil
2⃣Stir in:
🔹1T flax milk
🔹1sc vanilla protein powder
🔹1t honey
3⃣Pipe onto muffins

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