Description

Indulge in the cozy flavors of autumn with these delightful Skinny Pumpkin Quinoa Muffins. Perfectly moist and packed with nutritious ingredients, these muffins are an ideal snack or quick breakfast option for busy days. Made with wholesome pumpkin puree and protein-rich quinoa, each bite is loaded with vitamins and fiber. Easy to prepare, these muffins are not only family-friendly but also versatile enough to suit any occasion. Whether you enjoy them fresh out of the oven or as part of your meal prep for the week, these sweet treats are sure to become a staple in your home.

Ingredients

Scale

1 tablespoon flaxseed meal
3 tablespoons water
1/2 cup mashed banana (1 large, 2 small)
3/4 cup pumpkin puree
1/4 cup non-dairy milk
1/4 cup maple syrup
1 1/4 cup oat flour (oats ground in a blender)
1/2 cup quinoa flakes
1/2 cup blanched almond flour
1/4 cup coconut sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla bean powder (or 1 teaspoon extract)
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt

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Instructions

Preheat your oven to 350ºF.
In a small bowl, mix flaxseed meal and water; set aside to gel.
In a large bowl, whisk together oat flour, quinoa flakes, almond flour, coconut sugar, baking powder, spices, and salt.
In another bowl, combine mashed banana, pumpkin puree, non-dairy milk, maple syrup, and the flax egg until smooth.
Add wet ingredients to dry ingredients and mix until combined.
Grease a muffin tin and fill each cup three-quarters full with batter.
Bake for 23-25 minutes or until a toothpick comes out clean.
Cool in the pan for five minutes before transferring to a wire rack.

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 6g
Sodium: 80mg
Fat: 4g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg