Sunday, March 24, 2013

lemon quinoa muffins

These were a hit with my Sunday School Class today. They are gluten-free, dairy-free, and are sweetened with pure maple syrup. They were yummy!

Preheat oven to 375 degrees

Mix together 1/3 cup softened butter (butter isn't considered dairy, it's considered a fat)
1/4 cup pure maple syrup
3 eggs
3/4 cup coconut milk
1 tsp. vanilla extract

Once that is all creamed together add
1/2 cup gluten-free rolled oats (I soak mine overnight first)

In a separate bowl combine
3/4 cup quinoa flour (I use Bob's Red Mill)
1/2 cup brown rice flour
1/2 cup almond meal
1 Tbs. chia seeds
2 tsp. baking soda
1 tsp. sea salt

Add the dry ingredients into the wet and mix together. Add grated zest from one lemon.

Spray mini muffin tins. Fill with batter.
Bake for 20 minutes or until done, maybe a couple minutes less would work ;)

Eat your heart out!

*remember quinoa is high in protein and chia seeds have more calcium than milk and loaded with omega 3's

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