These healthy poppy seed lime muffins are free of refined sugar, gluten and are totally vegan. Served with a side of date butter and made from a base of quinoa and oat flour, they're as healthy as they are delicious.
Servings: 16
Author: Alissa
For the Muffins
-
⅔
cup
uncooked quinoa
-
1
cup
water
-
3
cups
rolled oats
-
1
tbsp.
lime zest
-
1
tbsp.
poppy seeds
-
2
tsp.
baking powder
-
¼
tsp.
salt
-
¾
cup
coconut milk
-
½
cup
unflavored soy or almond milk
-
½
cup
maple syrup
-
⅓
cup
lime juice
-
¼
cup
coconut oil
For the Date Butter
-
16
medjool dates
pitted and soaked in water 20 minutes
-
⅓
cup
lime juice
-
⅓
cup
unflavored soy or almond milk
Make the Muffins
-
Place quinoa and water in small saucepan and bring to a simmer. Lower heat and allow to simmer, covered, for 15-20 minutes, until all water is absorbed. Remove from heat and allow to sit for at least 5 minutes.
-
Preheat oven to 350°. Line 16 muffin cups with papers.
-
Place oats in food processor and blend to a fine powder. Transfer to large mixing bowl. Add 2 cups of your cooked quinoa, lime zest, poppy seeds, baking powder and salt. Stir to blend.
-
In separate bowl, mix coconut milk, soy or almond milk, maple syrup, lime juice and coconut oil. Add to dry ingredient mixture and stir just until blended.
-
Divide into muffin cups. Bake 25 minutes.
Make the Date Butter:
-
Place all ingredients in food processor and blend until smooth.