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Quinoa Squash Muffins

Quinoa Squash Muffins

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moonl8

Protein and texture from the quinoa, sweet pockets from the squash and raisins. You can use any squash, cooked or shredded for these muffins. Enjoy.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
  3. Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.
  4. Stir squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla together in a large bowl. Add flour mixture to squash mixture; stir. Spoon batter into prepared muffin cups.
  5. Bake in the preheated oven until golden brown, 30 minutes.
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Reviews

RVISSER1
3
10/16/2013

The texture was wonderful but it could have used more flavor! I used butternut squash and 1 cup of cooked quinoa (I was trying to use up leftovers). Next time I would add a touch more sugar and twice the cinnamon. Also, I stirred the quinoa in with the wet ingredients since the recipe did not stipulate when to add it in.

Jeanine Underwood
0
10/20/2014

These were phenomenal! I made a few adjustments because I am doing Beach Bodies 21 day fix. I used all white wheat flour and instead of brown sugar, I used 1/3 cup of maple syrup. I also used 1/4 tsp of any spice that said a "pinch". Instead of raisins, I did craisins and I used 1 cup of cooked quinoa.