Who’s counting down the days until summer??
We have just over a week left of school and I am ecstatic! I love having the whole summer to chill and hang out with my boys!
Though our summers are fairly relaxed, we do participate in a few sports, so I love having filling, portable snacks on hand.
These muffins are very similar to Dude’s favorite, Protein Power Muffins (something he often takes for cold lunch along with a fruit and veggie), only these boast the additional fiber and protein from quinoa!
Quinoa Oat Pumpkin Muffins
½ cup cooked quinoa
1 cup old fashioned oats, ground to a small meal in a food processor
½ cup whole wheat flour
¼ cup ground flax
¼ cup vanilla protein powder
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
1 ½ tsp cinnamon
¼ tsp ground ginger
1/8 tsp ground cloves
1 cup pumpkin puree
½ cup unsweetened applesauce
½ cup plain Greek yogurt
2 tbsp honey
¼ cup mini chocolate chips
Preheat the oven to 350 degrees F and line a muffin tin with paper liners.
In a large bowl, whisk together the dry ingredients.
In a separate bowl, whisk together the quinoa, pumpkin, applesauce, Greek yogurt, honey, and eggs.
Pour the wet ingredients into the dry ingredients and stir until mixed. Gently stir in the mini chocolate chips.
Fill the prepared muffin tins ¾ full with batter. Bake in the preheated oven for 15-20 minutes or until golden on top.
Cool for 20 minutes before eating (or the paper sticks to the muffins)
Muffins can also be frozen in freezer bags and thawed for 20 seconds in the microwave when ready to eat.
Makes 16-18 muffins
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