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Power Muffins
These Power Muffins are not only DELICIOUS and perfectly sweet, they're loaded with superfoods and whole grains so you can feel good about feeding them to your family.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Snack
Cuisine:
American
Servings:
20
muffins
Calories:
167
kcal
Author:
Lauren Allen
Equipment
Muffin Tin
Ingredients
1/2
cup
coconut oil
barely melted (or substitute 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 the oven to 350 degrees F. Lightly grease two 12-cup muffin tins and set aside.
In a large bowl, whisk together the coconut oil, applesauce, honey, molasses, eggs, and vanilla.
In another bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
Add the dry ingredients to the wet ingredients and mix just until combined (don't overmix!)
Fold in the quinoa and kale just combined (don't overmix).
Fill the muffin cups about 3/4 full and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Remove to a wire rack to cool completely.
To freeze: Once muffins are completely cool place them in a ziplock freezer bag and freeze for up to 3 months.
To reheat, stick them in the microwave for a few seconds, or allow them to sit on your counter and come to room temperature.
Notes
Adapted from
here
(added honey and kale)
Nutrition
Calories:
167
kcal
|
Carbohydrates:
24
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Cholesterol:
37
mg
|
Sodium:
161
mg
|
Potassium:
257
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
555
IU
|
Vitamin C:
6.1
mg
|
Calcium:
50
mg
|
Iron:
1.4
mg
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