|1/2 cup||BN Slim Shake - Vanilla|
|2 tbsp||coconut oil|
|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|
Preheat your oven to 180 and line a muffin tin with liners.
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.
In a large, microwave-safe bowl, melt the coconut oil and honey in the microwave until smooth and liquid.
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.
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.
Add the remaining protein powder, dates and blueberries into the quinoa mixture. Mix well.
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.