Rating: 3.5 stars 3.4
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
24
Yield:
24 muffins
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.

    Advertisement
  • 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

116 calories; protein 3.1g; carbohydrates 14g; fat 5.8g; cholesterol 9mg; sodium 128.9mg. Full Nutrition
Advertisement