Pumpkin Quinoa Muffins
Adapted from Martha Stewart [1]
Notes
If your batter is too dry, add a splash or two more of almond milk until it reaches a batter-like consistency. You can use any sweetener you like — I used agave syrup, but you can also try one of these sugar substitutes [2].
Ingredients
- 1 cup quinoa
1/4 cup applesauce
1 1/2 cup whole-wheat flour
1/4 cup coconut flour
1/4 cup almond meal
2/3 cup agave syrup
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup almond milk
3/4 cup pumpkin purée
1 teaspoon vanilla
1 teaspoon pumpkin spice
1/2 teaspoon cinnamon
Directions
- Preheat oven to 350ºF. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11-13 minutes.
- Meanwhile, line a standard 12-cup muffin pan. In a medium bowl, whisk together flour, baking powder, salt, pumpkin spice, cinnamon, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
- In a medium bowl, whisk together applesauce, almond milk, pumpkin puree, agave syrup, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
- Bake until toothpick inserted into the center of a muffin comes out clean, 25-35 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
Source: Calorie Count [3]
Information
- Category
- Breads, Breakfast/Brunch
- Cuisine
- North American
- Yield
- 12 muffins
- Total Time
- 44 minutes, 59 seconds
Nutrition
- Calories per serving
- 228