Version 1: Carrot and quinoa muffins with wanuts.
Ingredients:
1 cup cooked quinoa, cooled
3/4 cup brown sugar
1/2 coconut oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
2 eggs
2 carrots, shredded
1/2 cup chopped walnuts
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
Combine first eight ingredients in a stand mixer and beat just until incorporated. It help to slightly warm the coconut oil so you don't get chunks, but if you're lazy like me and don't want to dirty yet another dish, just turn the mixer on high for 15 seconds or so and that should do the trick.
I know with baking you're supposed to be as accurate as possible with measuring, but that's just not my style. I loosely measured and the muffins turned out great, so have no fear. Throw them together and they should be fine.
Combine the last three ingredients in a separate bowl and give them a quick mix before adding them to the wet mixture. Do not overmix. Just get everything together.
Divide batter into a lightly sprayed, 12 cup, muffin tin and bak at 350° until a toothpick just comes out clean. This should be about 18 minutes or so. Let them cool a couple minutes in the tin before transferring to a cooling rack. Enjoy or store in a plastic container!
Review: I could taste the quinoa in this recipe so if you're not a fan, move on to version 2. But I was a big fan of these and snacked on them through the week without feeling one ounce of guilt. I feel like they were a good make up snack since I ate lunch at Culver's twice last week. Love Culver's! In fact, that was my first job. #Memories.
Version 2: Coconut, banana, walnut muffins with quinoa and summer squash (long name, I know)
Ingredients:
1 cup cooked quinoa, cooled
3/4 cup brown sugar
1/2 coconut oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 very ripe banana
1 small summer squash, shredded
1/2 cup chopped walnuts
1/2 cup shredded coconut
1 1/2 cups whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
I ran out of eggs so the banana and baking powder takes their place. The summer squash I had was in the freezer from last summer's crop. I actually had it cut into 1 inch pieces so I threw it in the food processor for a couple pulses to "shred" it up but it more or less turned out as a chucky puree. No prob. Whatever you have is fine. Substitute zucchini here if that's what you have.
So, the directions are VERY similar to version one.
Combine first nine ingredients in a stand mixer and beat just until incorporated. It help to slightly warm the coconut oil so you don't get chunks, but if you're lazy like me and don't want to dirty yet another dish, just turn the mixer on high for 15 seconds or so and that should do the trick.
Combine the last four ingredients in a separate bowl and give them a quick mix before adding them to the wet mixture. Do not overmix. Just get everything together. here's a plus with this recipe: no eggs means the batter is free game. I LOVE MUFFIN BATTER! (I actually fully taste it with the eggs in too.)
Divide batter into a lightly sprayed, 12 cup, muffin tin and bak at 350° until a toothpick just comes out clean. This should be about 18 minutes or so. Let them cool a couple minutes in the tin before transferring to a cooling rack. Enjoy or store in a plastic container!
Review: These turned out a lttle flat on top, but their flavor was ah-mazing. This is the perfect version for those of you trying to hide healthy things in yummy tasting food. You cannot taste the quinoa or squash here. The coconut, banana and walnuts completely take over. I'm a fan.
Try them out and let me know what you think! Try substituting some of what you have in the pantry and give it a try. If it turns out, great! If not, oh well. Learning lesson.
PS, loving the new oven.
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