Gluten-free Orange Quinoa Muffins
Makes 6 jumbo muffins (approximately 12 standard sized muffins)
 
Ingredients

• 1/3 cup melted coconut oil  
• 1/4  cup brown sugar
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 large eggs
• Zest of one orange
• Fruit of one orange – pureed
• 6-7 ounces plain Greek yogurt (I used FAGE 2%) 
• 2 cups gluten free flour (I used Bob's Red Mill G-F Flour)
• 1/2 cup almond flour
• 1 1/2 cup cooked quinoa
• 2 teaspoon baking powder
• 1/2 tsp. salt

Directions

• Wash and zest rind of one orange. Puree the fruit (remaining rind peeled away) with a food processor or hand-held immersion blender.
• In a large bowl, combine melted coconut oil, brown sugar, maple syrup, vanilla extract, almond extract, orange zest, orange puree, eggs and yogurt (aka all wet ingredients).
• Whisk wet ingredients until well combined.
• In a separate bowl, whisk the flour, baking powder and salt.
• Add 1 cup cooked quinoa to wet ingredients and combine.
• Add flour mixture and stir until combined.
• Grease muffin tin with shortening and lightly flour. 
• Fill muffin cups almost until full (these muffins will rise a little but not a ton).
• Sprinkle remaining 1/2 cup quinoa on top of the muffins.
• Bake at 350° F for 35 minutes if using a jumbo muffin tin,  25 if using a standard muffin tin.
• Cool for at least 15 minutes before removing from pan.