Happy Muffins

These muffins are packed with vitamins, protein and are just so healthy but don’t taste it – if you know what I mean. Adapted from a blog here- I added a few more health nut treats. They are packed with flavor, texture even I really want to go back for another (trying to restrain myself)! The kids have no idea how much good protein, vitamins & fiber are packed in these “Cupcake Muffins”. Just don’t forget the happy sprinkles!

Ingredients:

3/4 cup of cooked quinoa (I cooked a batch with 1:1 ratio of apple juice and water for sweetness)
1/4 cup of light brown sugar
3/4 cup of a flour (I only use King Arthur)
1/4 cup of wheat germ
1/4 cup of gluten free flour blend (I used Bob’s Red Mill blend)
1 teaspoon of baking soda
1/2 teaspoon salt                                                                                                                                   1/3 cup shredded unsweetened coconut

1 tbsp Chia omega oil
1/4 cup of melted coconut oil, at room temperature
1/2 cup of Chobani vanilla or plain yogurt
1 teaspoon of vanilla extract                                                                                                                 ¼ cup agave syrup 
2 eggs, room temperature                                                                                                                     ½ cup peanut butter                                                                                                                                1 mashed banana

1/3 cup of old fashioned oats
1 cup of blueberries (frozen or fresh- I used frozen)

Directions:

Preheat the oven to 350 degrees.  Line your muffin pans with liners or spray with baking spray.  Set aside.

In your stand mixer, paddle attached, mix quinoa, brown sugar, flours, salt and soda – blend.  In a separate bowl, blend the coconut oil, banana, Chia oil, agave, Chobani, vanilla and eggs.  Add the wet ingredients to the dry and blend without over-mixing.  Then add the oats and blend.  By hand, blend in the blueberries gently.

Fill your muffin cups 3/4 of the way, top with happy sprinkles to make the kids think they are a special treat and bake for 20-28 minutes or until a toothpick inserted comes out clean.  Let cool and enjoy!

Can you believe this dry quinoa was made into the delicious  muffins?

Don't forget the sprinkles!