Megan’s Magic Muffins
High protein, gluten-free, dairy-free, sugar-free, portable, single-servings
These magic muffins deserve the label magic because they taste so good, freeze perfectly and are loaded with high nutrition ingredients. They contain no flour, dairy or sugar - just pure plant-powered energy. They are worth baking and are packable like energy bars, easy to grab and easy to eat.
Great to share with others if you want individual servings that meet the new health standards.
Megan’s Magic Muffins
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020
Ingredients
2/3 cup plant-based milk
1/3 cup quinoa
1/3 cup oats
1/4 cup coconut oil
5 eggs
2/3 cup extra ripe bananas (approx. 2)
2/3 cup dried apples, unsweetened
1/3 cup unsalted nuts or seeds (peanuts or pumpkin seeds)
1/3 cup dried, unsweetened fruit (goji berries, cranberries or apricots)
1 tablespoon cinnamon
1 teaspoon salt
Top
large crystal salt
shredded coconut
Makes 12 muffins
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Instructions
1. Preheat oven to 350ºF/180ºC. Prepare a 12-count cupcake-tin with paper baking inserts or spray liberally with baking spray.
2. In a medium-sized pot combine plant-based milk, quinoa and oats. Cook over medium heat, bring to a low boil. Turn down to low and simmer for 5 minutes, stirring occasionally. Remove from heat and add coconut oil to let melt with the excess heat. Set aside to cool.
3. In a large mixing bowl beat eggs with a hand mixer for one minute until fluffy. Add ripe bananas and beat mixture for another 2 minutes until well combined.
4. Chop apples and other fruit into medium sized pieces (keep cranberries or goji berries whole). Add fruit, nuts, seeds, cinnamon and salt into the banana-egg-mixture. Stir in cooled, cooked quinoa-oats-mixture. The batter will be runny and lumpy.
5. Using a ladle or ice cream scoop, put enough mixture into each muffin cup to fill within 1/2 inch (1 cm) of top of the cups. Add a good pinch of large crystal salt and shredded coconut on each muffin.
6. Bake 16-18 minutes, rotating the pans 180 degrees and top to bottom oven rack after the first 10 minutes. The muffins are done when the egg mixture looks dry and a knife inserted into the center comes out clean, but moist. Do not overbake. They will continue to cook as they cool.
photography by Brian Byllesby
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!