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Skinny Pumpkin Quinoa Muffins

Skinny Pumpkin Quinoa Muffins
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Indulge in the comforting flavors of fall with these Skinny Pumpkin Quinoa Muffins! Perfectly moist and naturally sweetened with banana and pumpkin puree, these muffins are packed with wholesome ingredients like quinoa flakes and oat flour, making them a nutritious choice for breakfast or a satisfying snack. Easy to prepare, you can whip them up in one bowl, making them ideal for busy mornings or family gatherings. With a delightful blend of warm spices and the option to customize with nuts or dried fruits, they cater to everyone’s tastes. Bake a batch on the weekend and enjoy these guilt-free treats throughout the week!

Ingredients

Scale
  • 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 cups 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 (or 1 teaspoon extract)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350ºF.
  2. In a small bowl, combine flaxseed meal and water; set aside to thicken.
  3. In a large bowl, whisk together oat flour, quinoa flakes, almond flour, coconut sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. In another bowl, mash bananas and mix in pumpkin puree, non-dairy milk, maple syrup, and the prepared flax egg.
  5. Pour wet ingredients into dry ingredients and stir until just combined.
  6. Fill muffin tin three-quarters full and bake for 23-25 minutes until golden brown.
  7. Cool in the pan for five minutes before transferring to a wire rack.

Nutrition

Find it online: https://nellybakes.com/skinny-pumpkin-quinoa-muffins/