Healthy Protein Morning Glory Muffins

Healthy Protein Morning Glory Muffins

FBULGAR

"Great recipe I made up using my juicer. Natural sugars from veggies and fruit reduce the need for large additions of sugar. My friends love these muffins! Perfect for breakfast, brunch, or a fulfilling snack."
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Ingredients

1 h 35 m servings 251 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 346 mg
  • 14%

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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  1. 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.
  2. 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.
  3. 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.
  4. Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
  5. 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.
  6. Spoon a heaping 1/3 cup batter into each muffin cup.
  7. 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.

Footnotes

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

Reviews

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I wanted to love it, but I found the ratios to not work well. It would have helped to know how many cups of pulp should have come from the pineapple/carrots. I used currants instead of raisins (...

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