Quinoa Squash Muffins

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 161 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• ½ cup chopped walnuts
• 1 ½ teaspoons ground cinnamon
• ½ cup raisins
• 1 ½ teaspoons baking powder
• 1 cup water
• 1 cup whole wheat flour
• ½ cup brown sugar
• 1 ½ cups plain yogurt
• 1 pinch ground nutmeg (Optional)
• 1 pinch cayenne pepper (Optional)
• 1 pinch ground ginger (Optional)
• 1 pinch ground allspice (Optional)
• ½ cup uncooked quinoa, rinsed and drained
• 1 pinch ground cloves (Optional)
• 1 ½ cups shredded squash

Recipe Instructions

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.

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.