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.

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