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Quinoa Squash Muffins

Rated as 4.44 out of 5 Stars

"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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Ingredients

1 h servings 161 cals
Original recipe yields 18 servings (18 muffins)

Directions

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  • Prep

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  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
  3. Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.
  4. 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.
  5. Bake in the preheated oven until golden brown, 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 161 calories; 3.6 g fat; 28.1 g carbohydrates; 5.2 g protein; 22 mg cholesterol; 202 mg sodium. Full nutrition

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Reviews

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  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

Do you add the quinoa to dry or wet ingredients?

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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...

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 ...

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...

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.

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 ...

Do you add the quinoa to dry or wet ingredients?

There is no indication when to add the quinoa. I added it to the liquid mix....

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 "...

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 th...