Healthy Protein Morning Glory Muffins

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Description

Great recipe I made up using my juicer. Natural sugars from veggies and fruit reduce the need for large additions of sugar. My friends love these muffins! Perfect for breakfast, brunch, or a fulfilling snack.

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

Instructions

  1. 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.
  2. Measure 2 cups pineapple-carrot juice. If juice doesn’t reach 2 cups
  3. add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low
  4. cover
  5. and simmer until quinoa is tender and liquid has been absorbed
  6. 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
  7. 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.
  8. Sift whole wheat flour
  9. all-purpose flour
  10. cinnamon
  11. baking soda
  12. baking powder
  13. salt
  14. and nutmeg together in a bowl.
  15. Mix applesauce
  16. yogurt
  17. sugar
  18. eggs
  19. coconut oil
  20. and vanilla extract together in a bowl. Stir applesauce mixture
  21. small amounts at a time
  22. into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa
  23. hempseed
  24. raisins
  25. and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
  26. Spoon a heaping 1/3 cup batter into each muffin cup.
  27. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean
  28. 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.

Prep Time: 45 mins

Cook Time: 40 mins

Total Time: 1 hr 35 mins

Servings: 16

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