I love coconut, I love quinoa, and I love them in baking! Together, they form a delicious muffin and this will fill your house with the most AMAZING smell!!
You can substitute with different types of milk, flour and sugar depending on your tastes/allergies/intolerances/what you have in your kitchen.
The caramelly coconut flavour with the texture of quinoa is delicious!!
Add 1 litre of water into the bowl, and add quinoa in steaming basket.
Cook – 20 minutes/Varoma/Speed 2.
Empty water from bowl and set aside cooked quinoa.
Add all ingredients including the set aside quinoa.
Mix – 15 seconds/Speed 4.
Spoon into muffin cases.
Bake for 13 to 15 minutes or until a skewer comes out clean.
Coconut Quinoa Muffins
Print RecipeIngredients
- 60 grams quinoa
- 200 grams coconut milk
- 200 grams self raising flour
- 100 grams coconut sugar
- 50 grams desiccated coconut
- 1 teaspoon vanilla bean paste/extract
- 1 egg
Instructions
1
Preheat oven to 180 degrees.
2
Add 1 litre of water into the bowl, and add quinoa in steaming basket. Cook - 20 minutes/Varoma/Speed 2.
3
Empty water from bowl and set aside cooked quinoa.
4
Add all ingredients including the set aside quinoa. Mix - 15 seconds/Speed 4.
5
Spoon into muffin cases.
6
Bake for 13 to 15 minutes or until a skewer comes out clean.
Hi! My daughter is allergic to egg and dairy so already substituting the milk for soya milk. What would be a good substitute for the egg?
Thanks in advance.
Caroline
You can use chia seeds soaked in water instead of the egg. Tbsp chia seeds to 3 tbsp water