Out of this World Quinoa Coconut Banana Muffins

• Produce

  • 2 Bananas
  • 2 tbsp Cacao nibs

• Canned Goods

  • 10 tbsp Coconut milk, unsweetened
  • 2 scoops Vanilla protein powder

• Baking & Spices

  • 1 tsp Baking powder, gluten free
  • 2 tbsp Coconut flour
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 tbsp Chia seeds
  • 1 Coconut
  • 1/4 cup Coconut flakes, Unsweetened
  • 1/4 cup Sunflower seeds

• Other

  • 1 cup Cooked quiona

Found on pancakewarriors.com

Description

Ingredients

• 2 bananas, mashed
• 2 tbs. chia seeds
• 10 tbs. unsweetened coconut milk
• 2 scoops vanilla protein powder (I used MRM Veggie Elite)
• 1 cup cooked quiona
• 2 tbs. coconut flour
• ¼ cup sunflower seeds
• ¼ cup unsweetened shredded coconut flakes
• 2 tbs. cacao nibs
• 1 tsp vanilla extract
• 1 tsp. gluten free baking powder
• additional shredded coconut, cacao nibs and sunflower seeds for topping

Directions

• Make the quinoa if you need to. I used leftover cooked quinoa.
• Preheat the oven to 375. Line a muffin tin with 8 silicone muffin liners (or use the parchment paper liners)
• Mash the banana with a fork. Add the chia seeds and coconut milk. Let sit 1-2 minutes
• Add the protein powder, quinoa, coconut flour and stir well.
• Mix in the sunflower seeds, cacao nibs, shredded coconut and vanilla extract. Mix well to combine.
• Stir in the gluten free baking powder.
• Divide between the 8 muffin liners. These muffins will not rise any, so fill them up high.
• Top the muffins with a sprinkle of shredded coconut, cacao nibs and sunflower seeds.
• Bake at 375F for 35 minutes.
• Take out and allow to cool completely. Remove from liners and enjoy!