Blueberry High Protein Muffins with Quinoa

30 minutes



1/2 cup BN Slim Shake - Vanilla
3 tbsp Honey
2 tbsp coconut oil
2 large eggs
2/3 cup Light coconut milk
1/3 cup quinoa uncooked
1/2 cup fresh blueberries
1/4 cup dates, diced and tightly packed
1/2 tsp vanilla extract
Pinch of salt


  • Step 1

    Preheat your oven to 180 degrees Celsius and line a muffin tin with liners.

  • Step 2

    Combine the uncooked quinoa and coconut milk in a medium pot and 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. Let cool.

  • Step 3

    In a large, microwave-safe bowl, melt the coconut oil and honey in the microwave until smooth and liquid.

  • Step 4

    Add in the eggs and beat well. Then, add the vanilla extract and a pinch of salt. Mix until well combined. Add in the cooled quinoa and stir until well-mixed.

  • Step 5

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

  • Step 6

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

  • Step 7

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