Description
Indulge in the wholesome goodness of Skinny Pumpkin Quinoa Muffins, the perfect balance of nutrition and flavor. These delightful muffins are a fantastic option for breakfast, snacks, or even dessert, bringing a unique twist to your traditional muffin experience. Packed with nutrient-rich ingredients like pumpkin puree and quinoa flakes, they boast a moist texture and subtle sweetness. Whether you’re rushing out the door or enjoying a cozy afternoon treat, these muffins are easy to make and wonderfully versatile. Customize them by adding your favorite nuts or seeds for an extra crunch. Bake a batch ahead of time to enjoy throughout the week!
Ingredients
Scale
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1/2 cup mashed banana
- 3/4 cup pumpkin puree
- 1/4 cup non-dairy milk
- 1/4 cup maple syrup
- 1 1/4 cup oat flour
- 1/2 cup quinoa flakes
- 1/2 cup blanched almond flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350ºF and grease a muffin tin.
- Combine flaxseed meal with water in a bowl; set aside to gel.
- In a large bowl, whisk together dry ingredients (oat flour, quinoa flakes, almond flour, coconut sugar, baking powder, cinnamon, nutmeg, ginger, salt).
- In another bowl, combine mashed banana, pumpkin puree, non-dairy milk, and maple syrup until smooth. Whisk in the flax egg.
- Mix wet ingredients into dry ingredients until just combined; the batter will be thick.
- Fill muffin cups about 3/4 full; add water to any unused cups.
- Bake for 23-25 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg