Quinoa Squash Muffins

Quinoa Squash Muffins

moonl8

"Protein and texture from the quinoa, sweet pockets from the squash and raisins. You can use any squash, cooked or shredded for these muffins. Enjoy."
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Ingredients

1 h servings 161 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
  3. Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.
  4. Stir squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla together in a large bowl. Add flour mixture to squash mixture; stir. Spoon batter into prepared muffin cups.
  5. Bake in the preheated oven until golden brown, 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

These were phenomenal! I made a few adjustments because I am doing Beach Bodies 21 day fix. I used all white wheat flour and instead of brown sugar, I used 1/3 cup of maple syrup. I also used...

Most helpful critical review

Do you add the quinoa to dry or wet ingredients?

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These were phenomenal! I made a few adjustments because I am doing Beach Bodies 21 day fix. I used all white wheat flour and instead of brown sugar, I used 1/3 cup of maple syrup. I also used...

The texture was wonderful but it could have used more flavor! I used butternut squash and 1 cup of cooked quinoa (I was trying to use up leftovers). Next time I would add a touch more sugar and ...

Do you add the quinoa to dry or wet ingredients?

There is no indication when to add the quinoa. I added it to the liquid mix....

Easy, moist and delicious! They are just a little sweet. I used all whole wheat pastry flour, 1 c cooked quinoa, and fat free Greek yogurt instead of regular yogurt. I did 1/8 tsp for all the "...

I didn't have squash so I used 1/2 cup crushed pineapple I had leftover and 1 cup grated carrots. I used Greek yogurt which made the batter a little stiff. I also used raw sugar. I will make th...

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