Petitchef

Healthy muffin duo: pumpkin-quinoa and coconut-banana

Other
6 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 6

1)Pumpkin-Quinoa Muffins:

2)Coconut-Banana Muffins:

Preparation

  • 1)Pumpkin-Quinoa Muffins:
    Preheat the oven to 400F. In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooled cooked quinoa, separating the grains with a fork to distribute evenly. In another bowl, beat the eggs, then add the pumpkin, yogurt, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated. Spoon the batter into muffin tins and sprinkle with sunflower seeds/pumpkin seeds/walnuts. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean.
  • 2)Coconut-Banana Muffins:
    Preheat oven to 375°F. In a large bowl, stir together the flours, baking powder and salt. Toss in about 1/2 cup of coconut. In another bowl whisk/mash together the bananas, sugar, buttermilk, egg and vanilla. Add to the dry ingredients and stir just until blended, then add dried apricots or dates. Do not overmix. Divide batter among lined muffin cups and sprinkle with remaining coconut. Bake for about 25 minutes, until puffed and golden, or when your cake tester comes out clean.

Photos

Healthy Muffin Duo: Pumpkin-Quinoa and Coconut-Banana, photo 1
Healthy Muffin Duo: Pumpkin-Quinoa and Coconut-Banana, photo 2
Healthy Muffin Duo: Pumpkin-Quinoa and Coconut-Banana, photo 3
Healthy Muffin Duo: Pumpkin-Quinoa and Coconut-Banana, photo 4

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