8 muffins / 20 minutes to prep / 20 minutes to cook

Ingredients:

• 1/3 cup quinoa
• 2/3 cup almond milk
• 2 dashes cinnamon
• 1 tablespoon coconut mana
• 2 eggs
• 2 tablespoons coconut oil
• 2 tablespoons agave
• 1 pinch salt
• 1/2 teaspoon almond extract
• 1/2 cup Quest plain protein powder
• 1 banana
• 1/2 cup frozen blueberries
• 1/4 cup hazelnuts
• 1 teaspoon baking powder

Directions:

1. Preheat the oven to 375 degrees and spray muffin tin with coconut oil cooking spray.
2. Combine quinoa, almond milk, and coconut mana in sauce pan. Bring to a boil and reduce heat to low. Cook until liquid is absorbed, about 20 minutes.
3. Add cinnamon to quinoa, mix, and place in refrigerator to cool.
4. Whisk together liquid coconut oil (warm in microwave if solid) and agave.
5. Add eggs, vanilla, and pinch of salt to coconut oil agave mixture.
6. Mash up banana in large mixing bowl, add quinoa once it is cool to the touch.
7. Add egg mixture to banana quinoa batter, and whisk to combine.
8. Add protein powder and baking powder into the batter, mix well.
9. Chop and add hazelnuts and frozen blueberries to the batter.
10. Spoon into muffin tin, filling to top.
11. Makes about 8 muffins.
12. Cook for 10 minutes, rotate, and cook another 10 minutes (20 minutes total).
13. Tops will brown and a toothpick will come out clean.
14. Enjoy!