Power Muffins
These Power Muffins are packed with wholesome ingredients like quinoa and kale, perfect for a nutritious breakfast or healthy snack on the go!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Rubber spatula
- Muffin Tin
- Parchment paper or muffin liners
Ingredients
- 1/2 cup coconut oil barely melted (or substitute with olive oil)
- 1/2 cup no-sugar added applesauce
- 1/2 cup honey
- 1/2 cup molasses
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 1/2 cups cooked quinoa cooled (about 2/3 cup dry quinoa, cooked according to package instructions)
- 1 1/2 cups fresh kale finely shredded with ribs and stems removed
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly.
- Line your muffin tin with parchment paper or muffin liners. This will make it easier to remove the muffins once they are baked.
- In a large mixing bowl, combine the barely melted coconut oil, applesauce, honey, molasses, eggs, and vanilla extract. Use a whisk or an electric mixer to blend everything until smooth and creamy.
- In another bowl, sift together the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. This step helps to aerate the flour and ensures even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet mixture. Stir gently with a rubber spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
- Gently fold in the cooled quinoa and finely shredded kale. This is where the muffins get their power! Make sure the ingredients are evenly distributed throughout the batter.
- Spoon the batter into the lined muffin tin, filling each cup about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your Power Muffins warm or at room temperature!
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Substitute whole wheat flour with gluten-free flour blend to make this recipe gluten-free.
- Replace honey with maple syrup or agave syrup for alternative natural sweeteners.
- Add chopped nuts or dried fruits for added texture and flavor variations.
- Incorporate pumpkin puree and spices like nutmeg for a seasonal twist during fall.