Pumpkin Quinoa Muffins

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/4 cups quinoa
• 2 cups pumpkin puree
• 1 1/2 cups milk
• 1/2 cup water
• 1/2 cup whole wheat flour
• 1/2 cup flaxseed meal
• 1 egg
• 1/4 cup honey
• 1/4 cup coconut oil
• 2 tablespoons walnut oil
• 2 tablespoons chia seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa, then simmer it in a pan of water, covered, for about 15 minutes until the water is absorbed. Spread it out to cool.

2. Preheat the oven to 350°F (177°C). Lightly grease 24 muffin cups with a little of the coconut oil.

3. In a small bowl, stir the flaxseed meal and chia seeds into the 1/2 cup water and let sit for 5 minutes to thicken.

4. In a large bowl, whisk the pumpkin puree, milk, egg, honey, melted coconut oil, walnut oil and the flax mixture until smooth.

5. In another bowl, whisk the whole wheat flour, baking powder, cinnamon, ginger and salt.

6. Stir the dry ingredients into the wet ingredients until just combined, then fold in the cooled quinoa.

7. Divide the batter among the muffin cups and bake for 20 to 25 minutes, until a toothpick inserted in the centers comes out clean and the batter is set.

8. Cool the muffins in the pan for 5 minutes, then move them to a wire rack to finish cooling.