Description
Indulge in the delightful taste of Skinny Pumpkin Quinoa Muffins, a wholesome treat perfect for any time of day. Bursting with the comforting flavors of pumpkin and aromatic spices, these muffins are not only delicious but also packed with nutritious ingredients like quinoa and oats. Ideal for breakfast on the go or as a satisfying snack, they bring a touch of fall to your kitchen year-round. Plus, their simple preparation makes them an excellent choice for meal prep or a healthy dessert option. These muffins are freezer-friendly too, ensuring you have a quick, healthy option whenever cravings strike!
Ingredients
Scale
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1/2 cup mashed banana
- 3/4 cup pumpkin puree
- 1/4 cup non-dairy milk
- 1/4 cup maple syrup
- 1 1/4 cup oat flour
- 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 nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350ºF and grease a muffin tin.
- Prepare the flax egg by mixing flaxseed meal and water; let sit until thickened.
- In a bowl, combine all dry ingredients: oat flour, quinoa flakes, almond flour, coconut sugar, baking powder, spices, and salt.
- In another bowl, mix wet ingredients: mashed banana, pumpkin puree, non-dairy milk, maple syrup, and the prepared flax egg.
- Combine wet and dry mixtures gently until just combined.
- Fill muffin cups about three-quarters full and bake for 23-25 minutes or until a toothpick inserted comes out clean.
- Cool muffins in the pan briefly before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 8g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg