Lemon Blueberry Poppy Seed Quinoa Muffins

Ingredients:

Dry Ingredients:

• 1½ cups gluten-free flour blend
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon sea salt
• 2 tablespoons poppy seeds

Wet Ingredients:

• 1 cup cooked quinoa, cooled
• 1 cup unsweetened almond milk (or plant milk of choice)
• ⅓ cup date paste
• ¼ cup olive oil (or avocado oil)
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax eggs—let sit 5 minutes)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
  

Mix-Ins:

• ¾ cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with olive oil.
   
2. To prepare the flax eggs, mix ground flaxseed with water in a small bowl and let sit for 5 minutes until gel-like.
3. To make the date paste: place pitted dates in a bowl and cover with warm water. Let soak for 10-15 minutes until softened. Transfer dates and soaking water to a blender or food processor and blend until smooth and creamy, adding more water 1 tablespoon at a time if needed to reach a thick paste consistency. Set aside.
   
4. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, salt, and poppy seeds.
   
5. In a separate bowl, mix the cooked quinoa, almond milk, date paste, olive oil, flax eggs, vanilla extract, apple cider vinegar, lemon zest, and lemon juice. Stir until well combined and the date paste is evenly distributed.
   
6. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix—a few lumps are fine! Overmixing creates dense, tough muffins.
   
7. Gently fold in the blueberries, being careful not to crush them.
   
8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
   
9. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Gluten-free muffins may take slightly longer than wheat-based ones.
   
10. Let muffins cool in the tin for 10 minutes (gluten-free muffins are more delicate when hot), then carefully transfer to a wire rack to cool completely.
    

Storage:

• Room temperature: Store in an airtight container for 2-3 days
• Refrigerator: Keep for up to 1 week in an airtight container
• Freezer: Wrap individually and freeze for up to 3 months. Thaw overnight in the fridge or microwave for 30-45 seconds

Nutritional Breakdown per muffin (approximate):

*Note: Nutritional values are approximate and may vary based on specific brands and preparation methods used.

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