the ingredients
- MUFFINS -
the dry
1.5 scoops protein powder (vanilla)
1 cup oats
1/4 cup almond flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
the wet
1 cup / bag quinoa (I used Trader Joes frozen - holla holla)
1 egg
1 tsp vanilla extract
1 tbs honey
1/4 cup almond milk
the extra love
1 cup walnuts (chopped)
1/4 cup pumpkin seeds
- FROSTING -
1/2 cashews
5 dates
1/4 cup almond milk
1/2 tsp vanilla
the process
- MUFFINS -
- preheat oven to 350.
- cook quinoa (follow appropriate package instructions).
- mix all "the dry" ingredients in medium bowl.
- mix all "the wet" ingredients, including cooked quinoa, in small bowl. one mixed, add to medium bowl with dry ingredients. fold all of this together, and toss in "the extra love".
- line muffin tin with 12 liners (I use Ikea silicone - they rock.)
- fill 12 muffin cups 3/4 way full with batter. bake for 28-30 minutes (until edges start to brown).
- ICING -
- place dates in boiling water for 6-8 minutes.
- blend all "icing" ingredients in a food processor / blender.
