1 cup flour—¾ cups quinoa flour and ¼ cup coconut flour; 1/2 cup almond, 1/4 cup coconut and 1/4 cup millet, (or any combo of gluten free flours you like totalling 1 cup)
¾ cups quinoa flakes or old fashioned oats
1 scoop whey protein
1/2 cup unsweetened, flaked coconut
4 tsp. aluminum free baking powder
1 tsp. baking soda
1 tsp. cinnamon
4 tbsp. Lakanto (natural sugar free, calorie free sweetener) or rapadura (unprocessed sugar) or coconut sugar
1 tsp. sea salt
¼ tsp. guar gum
3 eggs (Omega-3) or pasture raised, cage free
4 tbsp. olive, avocado or coconut oil
3 mashed bananas or 1 cup unsweetened applesauce*
*Can also substitute 1 cup canned, organic pureed pumpkin
Combine wet and dry ingredients until thoroughly combined. You can add in wild blueberries, chopped frozen cherries, Chia seeds, cranberries, dried fruit, flax seeds, sesame seeds, pine nuts, walnuts or whatever add-ins you like.
Bake at 350 for 15-20 minutes for large muffins. Makes 12 large muffins. They freeze very well.