Healthy Protein Morning Glory Muffins

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Great recipe I made up using my juicer. Natural sugars from veggies and fruit reduce the need for large additions of sugar. My friends love these muffins! Perfect for breakfast, brunch, or a fulfilling snack.

1
Prep Time:
45 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hrs 35 mins
Servings:
16
Yield:
16 large muffins

Ingredients

  • 1 fresh pineapple - peeled, cored, and sliced

  • 4 carrots, trimmed

  • 3 zucchini

  • 1 cup quinoa

  • 2 cups whole wheat flour

  • 1 cup all-purpose flour

  • 1 tablespoon ground cinnamon

  • 1 ½ teaspoons baking soda

  • 1 ½ teaspoons baking powder

  • 1 teaspoon salt

  • 1 pinch nutmeg

  • 1 cup applesauce

  • 1 cup nonfat Greek yogurt

  • ½ cup white sugar

  • 3 eggs

  • 1 tablespoon coconut oil

  • 1 tablespoon vanilla extract

  • ½ cup hempseed

  • ½ cup raisins

Directions

  1. Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.

  2. Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.

  3. Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.

  4. Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.

  5. Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.

  6. Spoon a heaping 1/3 cup batter into each muffin cup.

  7. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.

Nutrition Facts (per serving)

251 Calories
5g Fat
44g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 251
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 35mg 12%
Sodium 346mg 15%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 18%
Total Sugars 16g
Protein 9g
Vitamin C 22mg 109%
Calcium 64mg 5%
Iron 2mg 12%
Potassium 376mg 8%

* 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.

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