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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