Healthy muffin duo: pumpkin-quinoa and coconut-banana

Ingredients

1)Pumpkin-Quinoa Muffins:

• 1 1/4 cups whole wheat flour
• 3/4 cup light brown sugar, packed
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cooked quinoa
• 2 eggs
• 3/4 cup unsweetened canned pumpkin
• 1/2 cup skim yogurt
• 4 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1/4 cup shelled sunflower seeds, pumpkin seeds, or walnuts

2)Coconut-Banana Muffins:

• 1/2 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon. baking powder
• 1/4 teaspoon. salt
• 3/4 cup shredded or flaked coconut
• 2 mashed very ripe bananas
• 1/3 cup brown sugar
• 1/3 cup vegetable oil
• 1/3 cup skim yogurt
• 1 large egg
• 1 teaspoon. vanilla
• 1/2 chopped dried apricots or dates

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.

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