Pumpkin Spice Quinoa Muffins
These fall-inspired muffins are ultra moist and delicious, plus they’re filled with protein and fiber. Pumpkin is rich in beta-carotene, a precursor to vitamin A that has potent antioxidant properties, in addition to soluble fiber. Quinoa, on the other hand, is a high-fiber, complete plant-based protein source. The combination of this fiber and protein helps to slow the absorption of sugar into the blood, so that you feel full and satiated for longer (unlike most store-bought pumpkin muffins!)
These also store well in the freezer, making them perfect for prepping in bulk! Whether you’re making them to have for dessert, a sweet snack, or even an addition to breakfast, I hope you enjoy them as much as I do!
Ingredients (yields 8 muffins):
3/4 cup almond flour
1/2 cup cooked quinoa
1 cup oat flour (or grind your own in a food processor using old fashioned rolled oats)
1/4 cup ground flaxseed
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
2 tsp pumpkin spice
1/4 tsp fine grain sea salt
1 egg
1 tsp vanilla extract
1 cup pumpkin puree
1/4 cup pure maple syrup
Optional: Dark chocolate chunks
Directions:
Preheat oven to 350°F.
In a food processor or blender, pulse the quinoa until it becomes smooth (it's okay if it is still a little grainy - totally up to you and your personal preference. I happen to like a heartier texture!).
In a large bowl, mix all of the dry ingredients together including the blended quinoa (almond flour, oat flour, flaxseed, baking powder, baking soda, cinnamon, pumpkin spice, salt and quinoa).
In a small bowl, mix the wet ingredients together until well-combined (egg, vanilla, pumpkin puree, maple syrup).
Add the wet mixture to the dry mixture and mix together until well combined.
If you are adding chocolate chunks, mix them into the batter and then spoon into a lightly greased muffin pan (or use muffin tins/papers)
Bake for ~25 minutes. Let cool, and enjoy!
Notes: Store in the refrigerator for up to one week.