By Sarah Hunt, AZFB Communications Intern
A few years ago, my mom was trying to find a good recipe she could use quinoa in. You know, one of those “hidden veggie” kind of recipes?
Well she found one that to this day is still one of my favorite muffin recipes. It has pumpkin and chocolate chips in it, which is one of my favorite combinations.
It’s not super sweet, so it doesn’t make you feel sick afterwards like some muffins do that are more like cake than a breakfast item. But it still has the perfect amount of chocolate chips to satisfy a sweet tooth, along with nutrient rich pumpkin and quinoa to balance out the small amount of sugar.
Whether its fall or not, you’re going to be wanting to make these delicious pumpkin muffins. Plus, you wouldn’t know there was quinoa in them if someone didn’t point it out to you!
These muffins are a delicious, nutritious, super quick and easy breakfast option once they’re made. Just grab one off the counter or defrost it for a few seconds and you’re good to go! Find the recipe listed below.
By Lisa, Once A Month Meals blog
Makes 12 servings
¾ cups Brown Sugar
1 ¼ cups Flour, Whole Wheat
1 ½ teaspoons Pumpkin Pie Spice
1 teaspoon Baking Powder
½ teaspoons Salt
½ teaspoons Baking Soda
¾ cups rinse, drain, and cook Quinoa
2 individual Egg
¾ cups Pumpkin, Canned
½ cups Milk
¼ cups melt Butter
2 teaspoons Vanilla Extract
½ cups Chocolate Chips, Mini
- Line a 12-cup muffin pan with paper liners.
- In a large bowl, combine brown sugar, whole wheat flour, pumpkin pie spice, baking powder, salt, and baking soda.
- Add the quinoa, stirring with a fork to separate.
- Add the eggs, pumpkin, milk, butter, and vanilla.
- Stir until just incorporated, then gently fold in the chocolate chips.
- Bake at 400 degrees for approximately 25 minutes, or until the muffins are golden brown and a toothpick comes out clean.
- Cool completely.
- Divide muffins among gallon-size freezer bags, label with the date they were made.
- Leave a small amount of them out in a Ziploc bag to eat for the next few days and put the rest in the freezer to use later.
- When you want to serve the frozen muffins, they can be defrosted by placing them on the countertop for as long as needed to thaw. They can also be defrosted in the microwave for about 20-30 seconds. Make sure to check on the muffin every 10 seconds to tell when it is done and to make sure it doesn’t get too hot.
Find more delicious recipes on Fill Your Plate’s recipe database!