Healthy Protein Morning Glory Muffins

Ingredients

• Servings: 16
• 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 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 pinch nutmeg
• 1 cup applesauce
• 1 cup nonfat greek yogurt
• 1/2 cup white sugar
• 3 eggs
• 1 tablespoon coconut oil
• 1 tablespoon vanilla extract
• 1/2 cup hempseed
• 1/2 cup raisins

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• 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.