Coconut Quinoa Protein Muffins

1. Preheat your oven to 450 F and line a 6-count standard size muffin tin with liners (see note).
2. Combine the uncooked quinoa and coconut milk in a medium pot and bring to a boil over high heat. Once boiling, turn the heat to low and cover the pot. Cook until the milk is absorbed, about 20-25 minutes. Remove from heat.
3. In a large, microwave-safe bowl, melt the coconut oil and honey in the microwave until smooth and liquid. Add the cooked quinoa and stir to combine.
4. Add the eggs and beat well. Then, add the vanilla extract and sweet coconut flakes. Mix until well combined.
5. Place the chopped dates in a small bowl and sprinkle with a pinch of protein powder and mix around. This will coat the dates, so they don’t stick together and all clump together in one muffin.
6. Add the remaining protein powder, dates and Sunsweet Plum Amazins into the quinoa mixture. Sprinkle with a pinch of salt and mix well.
7. Divide the mixture between the muffin tin, filling each cup almost full. Bake until the top is golden brown, puffed up and a toothpick inserted in the center comes out clean and dry, about 12-15 minutes.
8. Devour.

Notes:
1. You do not have to use liners, but then the edges of your muffin will go quite golden brown due to the honey. If you don’t use liners, be sure to generously spray the pan with cooking spray.
2. This makes a small batch, as they do taste the best stored in the refrigerator and eaten within the first few days, like most egg muffins. And, it’s so easy to whip up another batch!