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.

zemmy
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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.

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  • 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

115.7 calories; 3.1 g protein; 14 g carbohydrates; 9 mg cholesterol; 128.9 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2014
I liked the taste of this muffins however I must say I did some changes after reading the reviews. First I reduced the milk to 1 cup and no water at all then I added 3/4 cup of flour instead of a 1/2 added a 2tsp of baking powder and 1 cup of honey instead of 1/2 so they are a bit sweeter. My family loved them and so did I. Definitely will make them again! Read More
(8)

Most helpful critical review

Rating: 3 stars
12/01/2013
This certainly didn't turn out how I hoped. I might have done something wrong but they turned out hard and bitter. I was disappointed with the results. As others have said the muffins never rose even with longer cook times. Read More
(2)
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/09/2014
I liked the taste of this muffins however I must say I did some changes after reading the reviews. First I reduced the milk to 1 cup and no water at all then I added 3/4 cup of flour instead of a 1/2 added a 2tsp of baking powder and 1 cup of honey instead of 1/2 so they are a bit sweeter. My family loved them and so did I. Definitely will make them again! Read More
(8)
Rating: 5 stars
07/09/2014
I liked the taste of this muffins however I must say I did some changes after reading the reviews. First I reduced the milk to 1 cup and no water at all then I added 3/4 cup of flour instead of a 1/2 added a 2tsp of baking powder and 1 cup of honey instead of 1/2 so they are a bit sweeter. My family loved them and so did I. Definitely will make them again! Read More
(8)
Rating: 3 stars
12/01/2013
This certainly didn't turn out how I hoped. I might have done something wrong but they turned out hard and bitter. I was disappointed with the results. As others have said the muffins never rose even with longer cook times. Read More
(2)
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Rating: 5 stars
04/18/2015
These muffins are delicious! I stuck with 1c almond milk and no water and increased the honey to 1/2 cup. Doesn't make 24 full muffins probably because of the liquid reduction might be better to make less and fill the cups. They were done in about 20 minutes. I'm not sure what Gisela was hoping for; I've never heard of muffins turning into flowers;). Perfectly sweet nutty and healthy I might try rinsing the quinoa first to get rid of any bitterness. Read More
(2)
Rating: 3 stars
09/24/2013
I think there is too much pumpkin in this recipe. It came out really dense and did not raise at all and I even added more baking powder. If you look at the pumpkin & milk vs flour (quinoa & wheat) ratio it seems like you need more flour but the batter was the right consistency as muffins. Maybe less pumpkin and it would be a good recipe. I also added a lot more sweetener to it & it still is not sweet enough (Yeah I like my muffins like cupcakes). Even dark chocolate chips would be good too! Read More
(1)
Rating: 4 stars
01/16/2016
Add an extra egg and 3/4 cup of honey syrup or sugar. That's the key. (I use organic maple syrup from Costco in baked goods... it's cheaper and very delish!) I also added some brewer's yeast and vanilla because... why not? increased milk a bit... didn't measure... and I let mine sit overnight in the fridge too... maybe that's why they turned out so good. This recipe is actually something healthy that my 3-year-old will eat... in abundance. Thanks for a great recipe! Read More
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Rating: 2 stars
04/17/2015
I follow the recipe exactly and they turn out 1) bitter and no sweetness at all 2) the cupcakes were not slightly firm even with long cooking time (I left them 45 min they didn't rose) Read More
Rating: 2 stars
04/01/2020
A friend had made some for me once with cooked quinoa-and they were amazing. Thinking this would be the same I tried them out. They were a lot more dense, and no where near as moist. Did not enjoy them, but my spouse did with an inch of buttercream slathered on :-/ Read More