Servings: 12 muffins
1. Pre-heat your oven to 180C. You can also prepare muffin liners into a baking tray, ready for the mixture later. Prepare the chia seeds by combineing all six tablespoons of chia seeds with the 18 tablespoons of water in a small bowl and set aside.
2. Next, combine the wholemeal flour, baking powder and baking soda in a large mixing bowl. Stir all of these ingredients together before adding in the cooked quinoa.
3. Then, take another bowl and combine the milk with the coconut oil. As soon as the chia gel is ready, you can whisk it into this bowl also. Once you’ve finished whisking you can pour the bowl of wet ingredients in with the dry ingredients. Give this a good stir and then scoop into the muffin liners before putting them in the oven.
4. Your muffins should take approximately 40 minutes to cook through but if they need a little longer then it’s fine to give them an extra ten minutes or so. These are great to eat as they are but you can also slice them in half and add some butter or avocado for more flavour.