Don’t you just HATE it when people stuff cookies with chia seeds and brownies with sweet potatoes and muffins with quinoa??
I’m not gonna lie…it irks me a bit when people post a recipe for chewy chocolate chip cookies and the ingredients are dates, protein powder and spirulina. And I know “pancakes” made with bananas and eggs are totally the thing, but I’m just not feelin’ it. That’s more like a scamcake.
The whole quinoa in a muffin thing only happened because I had extra quinoa sitting in the fridge next to my never-ending Tupperware of pumpkin. I swear you would never know it’s there (even though it tastes like nothing anyway). I was planning on picking one of the bajillion pumpkin recipes floating around the blogosphere, but considering the fact that I’m the most indecisive person on God’s green earth, I decided to play around with my old pumpkin quinoa muffin recipe instead.
This recipe was kind of annoying. I can’t believe I posted it only nine months ago!! Oy vey. First of all, it called for pure maple syrup in the ingredients and agave in the directions. Then it called for an egg AND an egg white…I mean is that really neccesary?? Probz not.
With a little tweaking, I ended up with a fabulously moist and uber healthy pumpkin muffin recipe loaded with oodles of healthies like flax, quinoa, almond meal and oats. These bad boys are gluten-free and have no added oil or refined sugar. Zilch.
You probably got enough of that shtuff last week in the form of Milky Ways and Snickers to last you for a month anyway, right?
- 1 cup almond meal
- 1 cup oat flour (or grind oats in food processor)
- 1/4 cup ground flaxseed
- 1/2 cup cooked quinoa (I used red quinoa)
- 1 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/3 cup pure maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup chocolate chips, optional
- Preheat oven to 350F and grease a muffin tin with cooking spray.
- In a large bowl, stir together the dry ingredients (almond meal through salt).
- In a medium bowl, stir together the wet ingredients.
- Add wet to dry and stir until just combined. The batter will be thick--that's ok.
- Divide batter evenly into muffin tins. You will have about 10 muffins.
- Bake for about 23-26 minutes. Allow muffins to cool for five minutes in the muffin tin before placing them on a cooling rack to cool completely.
- Store muffins in the refrigerator.