Bread Quick Bread Recipes Muffin Recipes Zucchini Muffin Recipes Healthy Protein Morning Glory Muffins 2.0 (2) 2 Reviews 1 Photo 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. Recipe by FBULGAR Updated on August 16, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 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 Jump to Nutrition Facts 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 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. 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. 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. Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl. 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. Spoon a heaping 1/3 cup batter into each muffin cup. 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. I Made It Print Nutrition Facts (per serving) 251 Calories 5g Fat 44g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved