Good Morning Power Muffins
User Reviews
4.5
Good Morning Power Muffins
Description
These muffins use coconut oil and applesauce as moistening agents, with molasses lending depth and sweetness. The whole wheat flour and baking agents provide structure, while quinoa and shredded carrots introduce texture and body. The batter is mixed only until just combined, resulting in a tender but dense crumb after baking.
Baked at 350°F, the muffins are golden with a springy top that springs back lightly when touched, indicating doneness. Their flavor is mildly sweet with warmth from cinnamon and the earthiness of quinoa.
These muffins work well as a portable breakfast or snack and are flavorful enough to pair with butter or cream cheese. To maintain texture, a light hand is advised when measuring flour, and cooked quinoa should be prepared plainly in water to avoid overpowering flavors.
Ingredients
- ½ cup coconut oil melted (not hot, just slightly warm, extra-virgin or refined
- ½ cup applesauce no sugar added
- 1 cup molasses
- 4 large egg
- 1 teaspoon vanilla
- 2 cups whole wheat flour fluff the flour before measuring with a light hand
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 ½ cups quinoa cooked and cooled
- 1 ½ cups carrot shredded
- 3 tablespoons chia seeds optional
Instructions
- Preheat the oven to 350 degrees F. Lightly grease two 12-cup muffin tins and set aside (or you can line them with paper cups).
- In a large bowl, whisk together the coconut oil, applesauce, molasses, eggs, and vanilla.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix lightly with a wooden spoon or rubber spatula; there should still be a few dry streaks.
- Fold in the quinoa, carrots and chia seeds until just combined (don't overmix).
- Fill the muffin cups about 3/4 full and bake for 18-22 minutes until the tops spring back lightly to the touch (or a toothpick inserted in the center comes out clean).
- Let the muffins cool for 2-3 minutes in the tin before gently sliding out onto a wire rack to cool completely.
Notes
- White whole wheat flour is preferred to yield a lighter texture, but red whole wheat flour can be used if flour is measured lightly to avoid dryness.
- Ensure the quinoa is cooked simply in water (with a pinch of salt if desired), avoiding broth to prevent added flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Muffins (makes 24-36)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 103kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 106mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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