Blueberry Quinoa Protein Muffins

Preheat oven to 400ºF and line a muffin tin with liners.

Combine uncooked quinoa and coconut milk in a medium pot and bring to a boil over high heat. Once boiling, turn heat to low and cover the pot. Cook until milk is absorbed, about 20–25 minutes. Let cool.

In a large, microwave-safe bowl, melt coconut oil and honey in the microwave until smooth and liquid.
Add eggs and beat well. Add vanilla extract and pinch of salt. Mix until well-combined. Add cooled quinoa and stir until well mixed.

Place diced dates in a small bowl and sprinkle with 1 tablespoon protein powder and mix around. This will coat the dates, so they don’t stick together and all clump together in one muffin.

Add remaining protein powder, dates and blueberries into the quinoa mixture. Mix well.

Divide mixture between 7 muffin cavities filling almost full. Bake until top is golden brown, puffed up and a toothpick inserted in the center comes out clean and dry, about 17–20 minutes. Let cool in the pan completely. Devour.