Pumpkin, Zucchini and Quinoa Muffins
Ingredients
Dry Ingredients
-
2
cups
spelt flour
-
1½
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
2
tsp
cinnamon
-
1
tsp
allspice
-
½
tsp
ground clove
Wet Ingredients
-
1
large
zucchini, grated
-
1
cup
cooked quinoa
-
1
cup
pumpkin puree
-
1
very ripe
plantain
-
4
large
egg whites
-
1
whole
egg
-
½
cup
buttermilk
Extra Goodies
-
½
cup
raisins
-
¼
cup
pumpkin seeds
Instructions
- Preheat the oven to 425°F and prepare the muffin pan.
- In a large bowl, whisk together all dry ingredients.
- In a separate bowl, mash the plantain and mix in the wet ingredients until well combined.
- Combine the wet and dry ingredients, stirring until just mixed, then fold in the raisins and pumpkin seeds.
- Pour the mixture into the prepared muffin pan.
- Bake for 5 minutes at 425°F, then reduce the temperature to 375°F and bake for an additional 30-35 minutes.
- Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
9 large muffins
Calories
200
Total fat
3g
Total carbohydrates
38g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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