I’m always looking for new recipes that I can tailor to fit my dietary restrictions. I took the maple glazed pumpkin muffins recipe from pinch of yum’s blog and made a diabetic’s version of healthy. The trick is to increase fiber and protein while decreasing processed sugars. I used coconut sugar and a banana to sweeten my muffins.
Pumpkin Banana Muffins with Raisins, Pecans and Quinoa
March 19, 2015
Category
Recipes
Persons
20
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
Dry Ingredients
- 1 1/2 cups of whole wheat flour
- 1/2 cup wheat bran
- 1/4 cup hemp seeds
- 1/4 cup ground almonds
- 3/4 cup coconut sugar
- 1/4 cup flax seeds
- 1 tbsp chia seeds
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
Wet Ingredients
- 3 eggs
- 1/2 cup veg oil
- 3 tbsp of skim milk
- 1 medium ripe banana
- 1 tsp of vanilla
- 1 can of pumpkin 398 ml
Ingredients to Fold In
- 1 cup quinoa (cooked)
- 1/4 cup raisins
- 1/4 cup pecans
Instructions
- Preheat oven to 350 F.
- Grease 20 regular muffin tins with butter, oil, spray or whatever you prefer using.
- In a medium sized bowl combine all dry ingredients mixing with a wisk to make sure everything is combined.
- In a large bowl mush up your wet ingredients until everything is combined
- Slowly add your dry ingredients to your wet ingredients until you have a nice batter.
- Fold in your cooked quinoa, raisins and pecans.
- Use an ice cream scoop to portion out your batter into each muffin tin filling it to the top.
- Bake at 350 F for 15 - 20 minutes until a toothpick comes out clean.
- Let stand on a wire rack for 5 minutes and enjoy!