The beginning of the semester is always hectic: adjusting to a new schedule, figuring out which professors allow for snacks (and the ones who don’t…yes they exist!), etc. can be overwhelming. I baked up these hearty, grain-free muffins packed with healthy fats and protein to keep me full during  my first days back. I’ve been popping one or two before my early classes and they’re not only insanely delicious, they also keep my stomach from grumbling halfway through lecture. The addition of quinoa flour packs a plant-based protein punch and gives the muffins a moist yet firm bite. Try it out for yourself!

Recipe:

1.5 cups almond flour
1/4 cup coconut flour
1/5 cup quinoa flour
2 eggs
1/2 cup maple syrup
1/2 cup blueberries
1/2 cup chopped walnuts
splash of vanilla
pinch of baking powder
sea salt

Mix all ingredients together (I used a food processor) except for the blueberries and the nuts. Once the batter is well-mixed fold in the remaining ingredients. Bake in a muffin tin at 350 for abut 25 minutes!