How to Make Healthy Protein Morning Glory Muffins - A Step-by-Step Guide

Start your morning off right with these delicious and nutritious Healthy Protein Morning Glory Muffins. Packed with whole grains, fruits, vegetables, and protein, these muffins are the perfect way to fuel your body for the day ahead.

These muffins are not only incredibly tasty, but they are also loaded with health benefits. The whole grains provide a good source of fiber, which can aid in digestion and help you feel full throughout the morning. The addition of fruits and vegetables ad...

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Ingredients

  • 1 fresh pineapple - peeled, cored, and sliced
  • 4 carrots, trimmed
  • 3 zucchini
  • 1 cup quinoa
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 pinch nutmeg
  • 1 cup applesauce
  • 1 cup nonfat Greek yogurt
  • ½ cup white sugar
  • 3 eggs
  • 1 tablespoon coconut oil
  • 1 tablespoon vanilla extract
  • ½ cup hempseed
  • ½ cup raisins

Information

  • Prep Time: 45 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 35 mins
  • Servings: 16
  • Yield: 16 large muffins

  • Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
  • Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
  • Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
  • Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
  • Spoon a heaping 1/3 cup batter into each muffin cup.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.
  • Nutrition

    251 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 35mg
    • Sodium: 346mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 5g
    • Total Sugars: 16g
    • Protein: 9g
    • Vitamin C: 22mg
    • Calcium: 64mg
    • Iron: 2mg
    • Potassium: 376mg