Michael Martinez
@michaelmar
Nutritious Protein Morning Glory Muffins
These Healthy Protein Morning Glory Muffins are a delicious and nutritious way to start your day. Packed with fresh fruits and vegetables, whole grains, and protein-rich ingredients, they are perfect for breakfast or a snack. Enjoy the delightful combination of pineapple, carrots, and zucchini in every bite!
Details
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:19
- Views:5
Recipe Information
- Prep time50 min.
- Cook time40 min.
- Total time90 min.
- Servings16
Ingredients
- 1, peeled, cored, and sliced
- 4, trimmed
- 3
- 1 cup
- 2 cups
- 1 cup
- 1 tablespoon
- 1 1/2 teaspoons
- 1 1/2 teaspoons
- 1 teaspoon
- 1 pinch
- 1 cup
- 1 cup
- 1/2 cup
- 3
- 1 tablespoon
- 1 tablespoon
- 1/2 cup
- 1/2 cup
Cooking Instructions
Follow our step-by-step guide on how to make Nutritious Protein Morning Glory Muffins.
Step 1
Start by juicing fresh pineapple and carrots in your juicer, following the manufacturer's guidelines.
Step 2
Set aside the pulp in a bowl and transfer the juice to a separate container.
Step 3
Next, juice the zucchini, adding its pulp to the bowl with the pineapple-carrot mixture, and discard the zucchini juice.
Step 4
Measure out 2 cups of the pineapple-carrot juice; if you have less, simply add water to reach the full amount.
Step 5
In a saucepan, combine the juice and quinoa, bringing it to a boil.
Step 6
Once boiling, lower the heat to medium-low, cover, and let it simmer until the quinoa is tender and the liquid is absorbed, which should take about 15 to 20 minutes.
Step 7
After cooking, reserve 1 cup of quinoa to cool.
Step 8
Preheat your oven to 350°F (175°C) and prepare 16 silicone muffin molds or line a muffin tin with paper liners.
Step 9
In a mixing bowl, sift together whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
Step 10
In another bowl, mix applesauce, Greek yogurt, sugar, eggs, coconut oil, and vanilla extract.
Step 11
Gradually incorporate this wet mixture into the dry ingredients until just combined.
Step 12
Gently fold in the cooled quinoa, hempseed, raisins, and the reserved pineapple-carrot-zucchini pulp.
Step 13
Allow the batter to rest for 5 to 10 minutes to enhance the flavors.
Step 14
Spoon a generous 1/3 cup of batter into each muffin cup.
Step 15
Bake in the preheated oven for 23 to 27 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 16
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 17
Enjoy the delightful aroma and the wholesome goodness of these muffins as they fill your kitchen!.