High Protein Quinoa Muffins

Ingredients:

• 3 cups cooked quinoa room temp or cold (equivalent to about one cup dry)
• 3 eggs, extra-large, at room temperature
• 2 cups mashed, very ripe banana (or 1 cup banana and 1 cup frozen blueberries)
• 1/4 cup coconut oil
• 2 tsp ground cinnamon
• 1 tbs vanilla extract
• 1/2 tsp sea salt
• 20 drops liquid stevia (about 1/2 tsp)
• 1/4 cup freshly ground  flaxseed (or 50:50 mixture of flax and chia), measure after grinding
• 1 1/2 tsp baking powder
• 1 cup crushed walnuts

Directions:

1. Preheat oven to 350 degrees.  
2. In large mixing bowl, whisk eggs until fluffy. 
3.  Add banana, vanilla, ghee, all spices, seas alt, and stevia and whisk until well blended. 
4. Sprinkle baking powder and chia/flax over batter and immediately whisk in well.  
5. Add quinoa and walnuts and stir until very well blended.
6. Scoop 1/4 cup batter into well-greased muffin cups and bake 30-35 minutes, until inserted knife comes out clean and muffin bottoms of golden brown.
7. Allow to cool thoroughly before storing. Reheat in a toaster oven to recover the delicious contrast of a crisp outside and a custardy interior.

Veg/GF/DF

Borrowed from EatOnPurpose