vegan gluten free muffin

You may of noticed I have a thing for blueberries. I put them in EVERYTHING. I probably need to experiment with some other berries but for now, blueberries it is. Blueberries have one of the highest antioxidant levels of fruits and vegetables. And, according to this blog post, they may help you recover quicker after a hard workout. Perfection.

I’ve been looking for something to eat before a workout that wouldn’t be too heavy, something packed with nutrition, that would be good to bring along on a hike or as a mid afternoon snack, and that Chris would like. That’ a lot to ask.

I stumbled on this recipe on Pinterest and knew it would be perfect, I just had to veganize it. (I have a whole board on Pinterest of recipes that I want to make vegan.)

This recipe is great because unlike other gluten free muffin recipes, you don’t use flour. Instead, you use quinoa that you cook in coconut milk. I like it more then using a flour because sometimes muffins taste like unfrosted cupcakes, ya know? And this one tastes good but also like it’s good for you. It’s insanely delicious. It’s packed with protein, fiber, whole grains, antioxidants and tons of nutrients.

Blueberry quinoa protein muffins

It’s perfect as a quick grab and go snack, or have two for breakfast. They are also crazy good with some almond butter on top.


original recipe by FOOD FAITH FITNESS


  • 1/3 cup quinoa uncooked (I used Trader Joe’s Multi Quinoa)

  • 2/3 cup light coconut milk

  • 2 Tbsp Coconut oil

  • 2 Tbsp maple syrup (optional- if your protein powder is sweetened you may not need it)

  • 2 Flax Eggs (2 Tablespoons flax meal with 6 Tablespoons water)

  • 1/2 tsp vanilla extract

  • 1/2 Cup Vanilla Protein Powder (I used Vega Protein)

  • pinch of salt

  • 1/4 Cup Dates, diced

  • 1/2 Cup blueberries fresh or frozen

Preheat the oven to 400 degrees. Line your muffin tin with liners.

Make your flax egg and set aside.

blueberry quinoa muffins vegan glutenfree

Prepare your quinoa: Combine the quinoa (make sure to rinse it first) and the coconut milk in a pot. Bring to a boil. Cover the pot and reduce to a simmer. Let it cook for 20-25 minutes or until all the liquid is absorbed. After cooking let it cool. I put the quinoa in the fridge when it was done cooking to speed things up.

Next, combine the coconut oil, flax eggs, vanilla extract, salt.

Add in the cooled quinoa and mix well.

Add in the protein, dates and blueberries and mix.

Spoon mixture into the muffin tins. Fill them almost completely. This made about 8 muffins.

Put the muffins in the oven for 18-20 minutes. Once they are slightly golden brown, remove them and let them cool completely.