Protein-Packed Morning Glory Muffins

Name: Protein-Packed Morning Glory Muffins
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 cup All-Purpose Flour; 1 cup Applesauce; 1.5 tsp Baking Powder; 1.5 tsp Baking Soda; 4 whole Carrot; 1 tbsp Coconut Oil; 3 whole Eggs; 1 tbsp Ground Cinnamon; 1 pinch Ground Nutmeg; 0.5 cup Hemp Seeds; 1 cup Nonfat Plain Greek Yogurt; 1 whole Pineapple; 1 cup Quinoa; 0.5 cup Raisin; 1 tsp Salt; 0.5 cup Sugar; 1 tbsp Vanilla Extract; 2 cups Whole Wheat Flour; 3 whole Zucchini

Breakfast 🍳 American Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Protein-Packed Morning Glory Muffins bring together juicy pineapple, sweet carrots, and tender zucchini with hearty whole grains for a moist, lightly spiced bite. Greek yogurt and quinoa add a satisfying protein boost, while raisins and hempseed lend chewy and nutty notes. Perfect for breakfast on the go or a wholesome afternoon snack, these muffins taste warm and comforting with cinnamon and a hint of nutmeg.

Prep45 mins
Cook40 mins
Serves16
DifficultyMedium

1

Run the pineapple and carrots through a juicer following the manufacturer's directions. Pour the juice into a container and keep the pulp in a bowl. Juice the zucchini and add the zucchini pulp to the pineapple-carrot pulp. Discard the zucchini juice.
2

Measure 2 cups of pineapple-carrot juice. If it is less than 2 cups, add enough water to reach 2 cups. Bring the pineapple-carrot juice and quinoa to a boil in a saucepan. Lower the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid is absorbed, 15 to 20 minutes. Measure 1 cup of the cooked quinoa and set it aside to cool.
3

Preheat the oven to 350 degrees F (175 degrees C). Grease 16 silicone muffin cup molds and place them on a baking sheet, or line a muffin tin with paper liners.
4

Sift the whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
5

Mix the applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir the applesauce mixture, a little at a time, into the flour mixture until the batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into the batter; let it sit for 5 to 10 minutes.
6

Spoon a heaping 1/3 cup of batter into each muffin cup.
7

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 23 to 27 minutes. Let the muffins cool in the tin for 5 minutes before removing them from the muffin cups.