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:

Quickview
210k Calories
5g Protein
6g Total Fat
34g Carbs
33% Health Score
Limit These
Calories
210k
11%

Fat
6g
10%

  Saturated Fat
0.67g
4%

Carbohydrates
34g
12%

  Sugar
12g
14%

Cholesterol
0.0mg
0%

Sodium
93mg
4%

Get Enough Of These
Protein
5g
11%

Vitamin A
3610IU
72%

Manganese
1mg
56%

Vitamin B2
0.35mg
20%

Phosphorus
203mg
20%

Fiber
3g
15%

Vitamin B1
0.16mg
11%

Magnesium
41mg
10%

Iron
1mg
10%

Calcium
101mg
10%

Selenium
6µg
10%

Potassium
293mg
8%

Copper
0.14mg
7%

Zinc
0.79mg
5%

Vitamin B6
0.09mg
5%

Vitamin K
4µg
4%

Vitamin E
0.58mg
4%

Vitamin B3
0.71mg
4%

Folate
13µg
3%

Vitamin C
2mg
3%

Vitamin B5
0.17mg
2%

Vitamin B12
0.08µg
1%

covered percent of daily need
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Food Joke

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