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Skinny Pumpkin Quinoa Muffins

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Indulge in the delightful taste of Skinny Pumpkin Quinoa Muffins, a nutritious and flavorful treat perfect for breakfast or a quick snack. These vegan muffins boast a moist texture and a warm pumpkin spice flavor, making them an ideal option for busy mornings or cozy afternoons at home. Made with wholesome ingredients like quinoa flakes, pumpkin puree, and naturally sweetened with banana and maple syrup, they satisfy your cravings without the guilt. Plus, they are easily portable, so you can enjoy them wherever life takes you. Bake a batch today and savor these healthy delights throughout the week!

Ingredients

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  • 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 vanilla bean powder
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin.
  2. In a small bowl, mix flaxseed meal with water and let it sit for 5 minutes until thickened.
  3. In a large bowl, whisk together all dry ingredients (oat flour, quinoa flakes, almond flour, coconut sugar, baking powder, cinnamon, nutmeg, ginger, salt).
  4. In another bowl, combine mashed banana, pumpkin puree, non-dairy milk, maple syrup, and the flax mixture.
  5. Pour the wet ingredients into the dry ingredients and stir until combined.
  6. Fill each muffin cup about 3/4 full with batter and add water to any empty cups.
  7. Bake for 23-25 minutes until a toothpick comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

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