Pumpkin Quinoa Muffins

Moist and delicious, I came up with this recipe for my young vegetarian daughter because it is high in protein, fiber, vitamins, and good fats. It has been a hit with everybody who's tried it. Makes a great breakfast, after-school snack, or addition to a kids lunch. These muffins will be moist in the middle.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 116 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ cup water
• 1 ½ cups milk
• ¼ cup honey
• ½ cup whole wheat flour
• 2 cups pumpkin puree
• ¼ cup coconut oil
• 2 tablespoons chia seeds
• ½ cup flaxseed meal
• 2 tablespoons walnut oil
• 1 ¼ cups quinoa

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.

Step 2

Spread quinoa onto a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.

Step 3

Pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.

Step 4

Stir ground quinoa, pumpkin puree, milk, water, whole wheat flour, flaxseed meal, egg, honey, coconut oil, walnut oil, chia seeds, cinnamon, baking powder, ground ginger, and salt together in a large mixing bowl until smooth. Rest mixture until chia seeds and flaxseed meal absorb some moisture and soften, about 15 minutes.

Step 5

Ladle batter into prepared muffin cups to about 3/4 full.

Step 6

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.