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 Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 20 muffins
- 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
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.
Adapted from here (added honey and kale)
Calories: 167kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 161mg | Potassium: 257mg | Fiber: 1g | Sugar: 11g | Vitamin A: 555IU | Vitamin C: 6.1mg | Calcium: 50mg | Iron: 1.4mg