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Strawberry Quinoa Muffins Recipe


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     Strawberry Quinoa Muffins

Category   Breakfast - Brunch
Sub Category   Gluten-Free

2 cups Self-Rising Flour Blend
1/2 cups coconut palm sugar (or sugar of choice)
1/4 cup packed Muscovado sugar (or brown sugar)
1/2 teaspoon baking soda
1 cup cooked quinoa
2 tablespoons ground flax seeds
2 large eggs
1/3 cup melted coconut oil
3/4 cup milk of choice
1/4 cup applesauce
2 teaspoons vanilla extract
1 1/2 cups diced strawberries

1. Preheat oven to 425 degrees. Grease a twelve-cup muffin tin or line with muffin papers. In a large bowl, combine flour, sugars and baking soda. Stir to combine. Add flax seeds and cooked quinoa and stir until it is coated.
2. In a separate bowl, beat eggs. Add in coconut oil, milk, applesauce and vanilla and stir to combined. Add to dry mixture and stir until just wet. Fold in strawberries.
3. Scoop batter into prepared muffin tins. Place in the middle rack of the oven and bake for 15 to 18 minutes, until a toothpick placed in the center comes out clean. Allow to cool on a rack for 5 minutes, then remove from muffin tin and place directly on the rack to continue cooling.

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