Skinny Pumpkin Quinoa Muffins
Skinny Pumpkin Quinoa Muffins requires about 35 minutes from start to finish. This recipe makes 8 servings with 215 calories, 6g of protein, and 6g of fat each. For $1.14 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Plenty of people really liked this side dish. This recipe from Simply Quinoa requires coconut sugar, oat flour, water, and maple syrup. 172 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. Overall, this recipe earns a spectacular spoonacular score of 94%. Similar recipes include Skinny Raspberry Chocolate Chip Quinoa Muffins, Skinny Banana Chocolate Chip Quinoa Muffins, and Skinny Pumpkin Granola with Quinoa & Cranberries.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 teaspoons baking powder
1/2 cup mashed banana (1 large, 2 small)
1/2 cup blanched almond flour
1 teaspoon cinnamon
1/4 cup coconut sugar
1/4 cup non-dairy milk
1 tablespoon flaxseed meal
1/4 teaspoon ginger
1/4 cup maple syrup
1/2 teaspoon nutmeg
1 1/4 cup oat flour (oats ground in a blender)
3/4 cup pumpkin puree
1/2 cup quinoa flakes
1/4 teaspoon salt
1/2 teaspoon vanilla bean powder (or 1 teaspoon extract)
3 tablespoons water
Equipment:
muffin tray
oven
mixing bowl
whisk
microwave
wire rack
toaster
frying pan
Cooking instruction summary:
Heat the oven to 350F. Grease a 12-cup muffin tin and set aside.Combine the flax and water and set aside to gel while you prepare the remaining ingredients.Whisk together the dry ingredients (minus vanilla extract if using) in a large mixing bowl.In a separate bowl, beat together banana, pumpkin, milk and syrup. Whisk in flax egg and pour wet ingredients into dry. Stir to thoroughly combine (the batter will be kind of thick, but still stirable and soft).Fill each cup 3/4 of the way full. Add water to the ones that are unused. Sprinkle the tops of the muffins with pumpkin seeds and quinoa flakes if desired.Bake on the center rack for 23 - 25 minutes until a cake tester inserted into the center comes out clean.Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave.
Step by step:
1. Heat the oven to 350F. Grease a 12-cup muffin tin and set aside.
2. Combine the flax and water and set aside to gel while you prepare the remaining ingredients.
3. Whisk together the dry ingredients (minus vanilla extract if using) in a large mixing bowl.In a separate bowl, beat together banana, pumpkin, milk and syrup.
4. Whisk in flax egg and pour wet ingredients into dry. Stir to thoroughly combine (the batter will be kind of thick, but still stirable and soft).Fill each cup 3/4 of the way full.
5. Add water to the ones that are unused. Sprinkle the tops of the muffins with pumpkin seeds and quinoa flakes if desired.
6. Bake on the center rack for 23 - 25 minutes until a cake tester inserted into the center comes out clean.Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave.
Nutrition Information:
covered percent of daily need
