Honestly, I am looking for the fast and easy these days. I have no time, patience or energy to stand in the kitchen for hours every day to prepare super balanced and nutritious meals. I have always been a big batch cooker, but now I really try to put all my food prep into 2 days max, and then have just 15 minutes to throw meals together. That's why cooking grains neutrally and then adding them to different meals is so ideal for me. In this case, I use leftover quinoa (cooked without salt or broth) to this muffin dough, and I've got myself a super nutritious breakfast option that requires no cooking or messing up the kitchen in the morning. Give these muffins a try, I am sure you will love them! And you can always use a different grain you already have in the fridge, for example brown rice, millet or buckwheat.
Preparation time: 30 minutes
Makes 8 muffins:
3/4 cup coconut milk (make your own super easy and super cheap)
1/4 cup melted virgin coconut oil
1/4 cup maple syrup
1 Tbsp ground flaxseeds
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
pinch of black pepper
1 1/2 cups oat flour
1 Tbsp baking powder
1 cup cooked quinoa
1/3 cup raisins
1/4 cup desiccated coconut
Pre-heat oven to 175°C/350°F, and line a muffin tray with muffin cups.
Whisk together milk, oil, maple syrup, flaxseeds, and spices for 1 minute until smooth and creamy.
Add oat flour and baking powder, and stir well.
Fold in quinoa, raisins, and coconut.
Fill muffin cups about 3/4 full with the dough.
Bake for 20 minutes until crunchy on top and soft on the inside.
Let cool and enjoy. You can store them in the fridge for up to 1 week.