PUMPKIN QUINOA MUFFINS
Moist and delicious, I came up with this recipe for my young vegetarian daughter because it is high in protein, fiber, vitamins, and good fats. It has been a hit with everybody who's tried it. Makes a great breakfast, after-school snack, or addition to a kids lunch. These muffins will be moist in the middle.
Provided by zemmy
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.
- Spread quinoa onto a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.
- Pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.
- Stir ground quinoa, pumpkin puree, milk, water, whole wheat flour, flaxseed meal, egg, honey, coconut oil, walnut oil, chia seeds, cinnamon, baking powder, ground ginger, and salt together in a large mixing bowl until smooth. Rest mixture until chia seeds and flaxseed meal absorb some moisture and soften, about 15 minutes.
- Ladle batter into prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 14 g, Cholesterol 9 mg, Fat 5.8 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 2.7 g, Sodium 128.9 mg, Sugar 4.4 g
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