Quinoa Squash Muffins

Name: Quinoa Squash Muffins
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 18 muffins
Ingredients: 1 cup water; ½ cup uncooked quinoa, rinsed and drained; 1 ½ cups all-purpose flour; 1 cup whole wheat flour; ½ teaspoon salt; 1 ½ teaspoons ground cinnamon; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 pinch ground cloves; 1 pinch ground nutmeg; 1 pinch ground allspice; 1 pinch ground ginger; 1 pinch cayenne pepper; 1 ½ cups shredded squash; 1 ½ cups plain yogurt; ½ cup brown sugar; ½ cup raisins; ½ cup chopped walnuts; 2 large eggs eggs; 1 teaspoon vanilla extract

Rating: 4.44 stars

9 Ratings
9 Reviews
3 Photos

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.

By moonl8

Gallery

Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

18 muffins

Nutrition Info

Directions

Step 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.

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Step 2

Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
Step 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.
Step 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.
Step 5

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

Nutrition Facts

Per Serving:

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)

Most helpful positive review

Jeanine Underwood

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

Helpful

(5)

Most helpful critical review

Julie

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

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jeanine Underwood

10/20/2014

Helpful

(5)

RVISSER1

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

Helpful

(5)

Allison Haugseng

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

Leslie

04/20/2016

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

Molly Zammit

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

Denise

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

Nancy Cohen

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

Julie

08/04/2016

Do you add the quinoa to dry or wet ingredients? Read More

Katya Prescott

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

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All Reviews for Quinoa Squash Muffins

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Nutritional Information

Quinoa Squash Muffins

Servings Per Recipe: 18
Calories: 160.8

% Daily Value *

protein: 10 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 9 %

sugars:

fat: 6 %

saturated fat: 3 %

cholesterol: 7 %

vitamin a iu: 1 %

niacin equivalents: 16 %

vitamin b6: 6 %

vitamin c: 3 %

folate: 8 %

calcium: 8 %

iron: 7 %

magnesium: 9 %

potassium: 5 %

sodium: 8 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.