Quinoa, Almond and Blueberry Muffins!

I originally picked this recipe up off of a Martha Stewart site... So, the challenge for myself was to "clean it up"... I have made 3 batches of these so far and they are super yummy! Enjoy 

Ingredients

• 1 cup quinoa, rinsed
• 1/4 cup vegetable oil, such as safflower, plus more for pan  I USED COCONUT OIL
• 2 cups all-purpose flour, plus more for pan  USE ALMOND FLOUR
• 3/4 cup packed dark-brown sugar  XYLITOL (A NATURAL VEGETABLE SWEETENER)
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup raisins  DEHYDRATED BLUEBERRIES OR ANY FRUIT.. MUST NOT BE FRESH CUZ THE WATER IN THE FRUIT WILL MESS IT UP
• 3/4 cup whole milk  ALMOND MILK UNSWEETEED
• 1 large egg
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
2. Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess, OR JUST USE CUPCAKE LINERS. In a medium bowl, whisk together flour, sugar, baking powder, salt, DRIED FRUIT, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
3. I ADDED TWO TABLESPOONS OF GROUNS FLAX SEED!
4. In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
5. Bake until toothpick inserted into the center of a muffin comes out clean, ABOUT 30-32 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.