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Stack of Three Quinoa Poppy Seed Muffins with Jar of Date Butter and Tea Cup in the Background
Quinoa Poppy Seed Lime Muffins with Date Butter
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
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
Ingredients
For the Muffins
  • 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
  • cup lime juice
  • ¼ cup coconut oil
For the Date Butter
  • 16 medjool dates pitted and soaked in water 20 minutes
  • cup lime juice
  • cup unflavored soy or almond milk
Instructions
Make the Muffins
  1. 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.
  2. Preheat oven to 350°. Line 16 muffin cups with papers.
  3. 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.
  4. 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.
  5. Divide into muffin cups. Bake 25 minutes.
Make the Date Butter:
  1. Place all ingredients in food processor and blend until smooth.