pumpkin quinoa muffins

Ingredients

• Servings: 24
• 1 1/4 cups quinoa
• 2 cups pumpkin puree
• 1 1/2 cups milk
• 1/2 cup water
• 1/2 cup whole wheat flour
• 1/2 cup flaxseed meal
• 1 egg
• 1/4 cup honey
• 1/4 cup coconut oil
• 2 tablespoons walnut oil
• 2 tablespoons chia seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c). line 24 muffin cups with paper muffin liners.
• spread quinoa a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.
• pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.
• stir ground quinoa, pumpkin puree, milk, water, whole wheat flour, flaxseed meal, egg, honey, coconut oil, walnut oil, chia seeds, cinnamon, baking powder, ground ginger, and salt together in a large mixing bowl until smooth. rest mixture until chia seeds and flaxseed meal absorb some moisture and soften, about 15 minutes.
• ladle batter into prepared muffin cups to about 3/4 full.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.