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Healthy Protein Morning Glory Muffins

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Healthy Protein Morning Glory Muffins

Directions

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Ingredients :

  • 1 fresh pineapple – peeled
  • cored
  • and sliced
  • 4 carrots
  • trimmed
  • 3 zucchini
  • 1 cup quinoa
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 pinch nutmeg
  • 1 cup applesauce
  • 1 cup nonfat Greek yogurt
  • ½ cup white sugar
  • 3 eggs
  • 1 tablespoon coconut oil
  • 1 tablespoon vanilla extract
  • ½ cup hempseed
  • ½ cup raisins
  • Methods :

  • Run pineapple and carrots through juicer according to manufacturer’s instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
  • Measure 2 cups pineapple-carrot juice. If juice doesn’t reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
  • Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
  • Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
  • Spoon a heaping 1/3 cup batter into each muffin cup.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.
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