Uh oh. Something serious happened tonight in the kitchen.
I wanted to make my favorite banana coconut muffins but I was…
A) out of coconut
B) out of bananas
C) not in the mood to use oil
D) all of the above.
The truth is that I really, really, really wanted to call these Magically Moist Pumpkin Muffins, but I know you would have all had three heart attacks over me using the ever so despised word “moist” in a recipe title, so I refrained.
But seriously. This is the healthiest batch of muffins I’ve made to date. They have no oil or butter, are low in added sugar, and are packed with superfoods like pumpkin, almond meal, quinoa, flaxseed and oats. Not to mention the fact that they’re loaded with protein–7 grams per muffin to be exact. Are you in love yet?
I ended up subbing out the bananas for canned pumpkin, using applesauce instead of oil, nixing the coconut, throwing in some quinoa and hoping for something edible to come out.
They’re bursting with cinnamony pumpkin goodness and just sweet enough for me to not deem them a “breakfast muffin.” AKA they’re most definitely good enough to be a rest-of-the-day muffin. These moist little morsels of heaven are perfect for breakfast, snack-time, or right before bed with a hot cup of sugar cookie sleigh ride tea.
One more thing. Trader Joe’s Just Almond Meal is straight up crazy. It’s just ground up almonds and it’s just the best thing that ever happened to my baking life.
Who needs butter when you can moisten your muffins with ground almonds? Not I, not I.
Gluten-Free Pumpkin Quinoa Muffins
-makes 9 muffins, adapted from my banana coconut muffinsPrint
- 1 cup canned pumpkin
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 1 egg + 1 egg white
- 1 tsp vanilla extract
- 1 cup almond meal
- 1 cup rolled oats, ground into a flour in food processor
- 1/4 cup ground flaxseed
- 1/2 cup cooked quinoa
- 4 packets of stevia (or additional 1/4 cup sugar, optional)
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- Pre-heat the oven to 350 degrees and spray a muffin tin liberally with cooking spray.
- In a large bowl, whisk together wet ingredients (pumpkin, maple syrup, applesauce, egg, egg white and vanilla).
- Add in the rest of the ingredients and stir until just combined. Do not over mix.
- Fill muffin tins completely with batter (up to the top). You should be able to make about 9 muffins.
- Bake for 25-28 minutes, or until a knife comes out clean. They will be very moist, and that’s ok!
Store muffins in a sealed container in the fridge for up to a week and then freeze the leftovers.
And get this: Each muffin has 195 calories, a whopping 7 grams of protein and 4 grams of fiber. So yeah, you should probably go make these now.