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COCONUT QUINOA MUFFINS

Here’s another easy and delicious muffin recipe!

I used Raspberries in one batch, and for more of a festive taste I added Cranberries, slivered Almonds, shredded Coconut, Lemon juice and Lemon zest!

Try your own combinations!

INGREDIENTS

WET

2 Organic Eggs

2 tbsp Coconut Oil

2 tbsp unsalted Butter

1/2 cup Coconut or Almond Milk

1/3 cup real Maple syrup

1/2 cup  plain Yogurt

1 tsp real Vanilla

2 tbsp fresh squeezed Lemon Juice

DRY

1/2 cup Coconut Flour

1/2 cup Quinoa Flour

1/4  cup Oat Bran

2 tsp Baking Powder

Pinch of Sea Salt

1 tsp lemon zest

METHOD

Mix wet ingredients together in one bowl

Mix dry ingredients together in another bowl

Pour Wet into Dry, add embellishments, mix well

Bake at 400, 15 min for minis and about 25 for regular.

ENJOY!

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About Angie's Food Adventures

I thought I could cook in my early twenties, then I found out that Mac and Cheese and Ham Steaks wasn't really cooking. Then I met some vegetarians and tried that for a while. Learned a lot. In my thirties I started craving my Italian roots so I started really paying attention to family recipes. By the time I was 40 I had gained about 20 lbs and had my first gallbladder attack. Note to self: simple carbs are not for me! That's when my journey into healthy eating began. Since then, I've read and researched and read....I've tried a lot of diets and lifestyles and I can honestly say, I've finally established my own way of cooking and preparing food that agrees with me, still keeping to my roots and beyond!

2 responses »

  1. Hi Angie! I just made the coconut quinoa muffins and they are AWESOME!!!

    Reply

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