Protein and texture from the quinoa, sweet pockets from the squash and raisins. You can use any squash, cooked or shredded for these muffins. Enjoy.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.

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  • Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.

  • Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.

  • Stir squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla together in a large bowl. Add flour mixture to squash mixture; stir. Spoon batter into prepared muffin cups.

  • Bake in the preheated oven until golden brown, 30 minutes.

Nutrition Facts

161 calories; protein 5.2g 10% DV; carbohydrates 28.1g 9% DV; fat 3.6g 6% DV; cholesterol 21.9mg 7% DV; sodium 201.9mg 8% DV. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
10/20/2014
These were phenomenal! I made a few adjustments because I am doing Beach Bodies 21 day fix. I used all white wheat flour and instead of brown sugar I used 1/3 cup of maple syrup. I also used 1/4 tsp of any spice that said a "pinch". Instead of raisins I did craisins and I used 1 cup of cooked quinoa. Read More
(5)

Most helpful critical review

Rating: 3 stars
08/04/2016
Do you add the quinoa to dry or wet ingredients? Read More
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/20/2014
These were phenomenal! I made a few adjustments because I am doing Beach Bodies 21 day fix. I used all white wheat flour and instead of brown sugar I used 1/3 cup of maple syrup. I also used 1/4 tsp of any spice that said a "pinch". Instead of raisins I did craisins and I used 1 cup of cooked quinoa. Read More
(5)
Rating: 4 stars
10/16/2013
The texture was wonderful but it could have used more flavor! I used butternut squash and 1 cup of cooked quinoa (I was trying to use up leftovers). Next time I would add a touch more sugar and twice the cinnamon. Also I stirred the quinoa in with the wet ingredients since the recipe did not stipulate when to add it in. Read More
(5)
Rating: 5 stars
02/06/2018
Love these. I regularly send these in my kids lunches and it s one of their favourites. I only use cinnamon when I am making them for the kids. Read More
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Rating: 4 stars
04/20/2016
There is no indication when to add the quinoa. I added it to the liquid mix.... Read More
Rating: 5 stars
06/28/2017
I made this recipe up so I could have a mid-morning snack that would count. I love the muffins. This is staple snack in my freezer now. I take one out in the morning before work and it is ready by coffee break. You can warm it for 15 seconds in the microwave if desired. Read More
Rating: 4 stars
01/15/2016
I didn't have squash so I used 1/2 cup crushed pineapple I had leftover and 1 cup grated carrots. I used Greek yogurt which made the batter a little stiff. I also used raw sugar. I will make these again and add a little milk to the Greek yogurt and maybe a little Maple syrup. Very tasty. Not sweet. Read More
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Rating: 5 stars
09/22/2017
Made exactly as written (omitted the red pepper due to personal preference) these were really wonderful! They are a perfect option for a healthy breakfast - low in sugar high in protein fiber and flavor. I eat them with home made apple butter which is the perfect compliment to the spices and texture. If you like a sweeter muffin just add 1/4-1/2c more sugar but I like them just as they are. Wouldn't change a thing! Read More
Rating: 3 stars
08/04/2016
Do you add the quinoa to dry or wet ingredients? Read More
Rating: 5 stars
02/15/2016
Easy moist and delicious! They are just a little sweet. I used all whole wheat pastry flour 1 c cooked quinoa and fat free Greek yogurt instead of regular yogurt. I did 1/8 tsp for all the "pinch" spices; no cayenne. I also squeezed excess moisture from the zucchini. Also I'm at about 5 000' and no issues;). Also good with 2 cups finely grated carrot in place of squash and added 1/2 cup apple juice. Comes out to about 100 calories a muffin with 1 g fat 21 g carbs and 4.2 g protien. My kids loved these so I will definitely be making them again! Read More