These quinoa squash muffins are a healthy and delicious snack option. Packed with the goodness of quinoa and squash, they are perfect for breakfast or as an afternoon pick-me-up. The muffins are moist, flavorful, and easy to make. Serve them warm or at room temperature with a spread of butter or cream cheese. They are also great for on-the-go snacking.
Ingredients
- 1 cup cooked quinoa
- 1 cup grated yellow squash
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the cooked quinoa, grated squash, all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the milk, melted coconut oil, vanilla extract, and egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the chopped walnuts, if desired.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
