Best 3 Quinoa Squash Muffins Recipes
Quinoa squash muffins are a delicious and nutritious snack or breakfast option that are perfect for busy mornings or on-the-go lifestyles. Made with a combination of cooked quinoa, grated squash, and a variety of spices and seasonings, these muffins are packed with flavor and texture. They are also a good source of fiber, protein, and vitamins, making them a healthier alternative to traditional muffins. This article provides two recipes for quinoa squash muffins: a basic recipe and a vegan recipe. The basic recipe uses all-purpose flour, while the vegan recipe uses a combination of oat flour and almond flour. Both recipes are easy to follow and can be tailored to your own dietary preferences. Whether you're looking for a gluten-free, vegan, or simply a healthier muffin option, these quinoa squash muffins are sure to satisfy.
Let's cook with our recipes!
SKINNY QUINOA MUFFINS: 3 WAYS
All we have to do is make our basic muffin batter which is just oats, quinoa flakes, a touch of coconut sugar and some baking powder, then add in our wet ingredients which is applesauce, non-dairy milk and eggs. That's it.
Provided by Alyssa
Categories Snack
Time 27m
Number Of Ingredients 15
Steps:
- In a large mixing bowl, whisk together the flour, quinoa flakes, oats, sugar, baking powder and salt. Set aside.
- Beat together the wet ingredients in a separate mixing bowl. Add to the dry and mix to combine. The consistency should be that of a runny oatmeal. Let the batter stand while you preheat the oven to 375 degrees F. If by the time the oven is ready the batter seems too thick (you should be able to still stir it easily) add more milk 1 tablespoon at a time.
- Just before baking, folding in your desired add-ins.
- Spray a muffin tin with nonstick spray and fill the wells 2/3 of the way full. Bake on the center rack for 12 - 14 minutes until muffins are starting to brown and no longer soft to the touch.
- Remove and let cool in the pan for 3 - 5 minutes then transfer to a wire rack and cool completely.
- Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 134.69 kcal, Carbohydrate 22.91 g, Protein 4.7 g, Fat 2.91 g, SaturatedFat 0.55 g, Cholesterol 18.19 mg, Sodium 91.99 mg, Fiber 2.02 g, Sugar 4.61 g
QUINOA WITH ROASTED BUTTERNUT SQUASH
Provided by Food Network Kitchen
Time 1h
Yield 4-6 Servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
- Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
- Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
- Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.
QUINOA MUFFINS
Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
- Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
- In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
- Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
Tips:
- Select the right squash: For the best flavor and texture, choose butternut squash or kabocha squash. These varieties are sweet and dense, and they hold their shape well when baked.
- Roast the squash properly: Roasting the squash brings out its natural sweetness and caramelizes the edges. Make sure to roast the squash until it is tender and slightly browned.
- Use fresh quinoa: Fresh quinoa will cook more evenly and have a better texture than instant or pre-cooked quinoa.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups properly: Fill the muffin cups about 2/3 full. If you fill them too full, the muffins will overflow and make a mess.
- Bake the muffins at the right temperature: Bake the muffins at 375 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
Quinoa squash muffins are a delicious and healthy snack or breakfast option. They are packed with nutrients, including fiber, protein, and vitamins. They are also a good source of antioxidants, which can help protect your cells from damage. If you are looking for a tasty and nutritious way to start your day, give these quinoa squash muffins a try.
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