Anyone want to share super healthy muffin ideas? Pumpkin Quinoa Muffin recipe included

[amcal]

I'm in search of high protein, no refined flour or sugar, muffin ideas. Anyone wanna swap recipes?

I'll start:

Pumpkin Quinoa Muffins (I believe this is adapted from Bob's Red Mill but, I did a bunch of my own tweaks)

INGREDIENTS
1 1/4 cups ground oatmeal or oat flour
1/2 cup coconut palm sugar
2T molasses (the original recipe called for 3/4 cup brown sugar)
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups quinoa, cooked
2 eggs
3/4 cup unsweetened canned pumpkin
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1/2 cup shelled sunflower seeds or pepitas or other nuts, raisins or other dried fruit as desired.

PREPARATION
1. Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.

2. In a large bowl, combine the flour, sugar, pie. spice, baking powder, baking soda, and salt. (I use whole oats so I just add everything to the food processor and process until the oats are ground into a course flour)

3. In another bowl, beat the eggs, then add the quinoa, pumpkin, buttermilk, butter, nuts and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.

4. Spoon the batter into muffin tins. Bake for about 20 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.

[Sarahec74]

http://www.wholefoodsmarket.com/recipes/1470

Here is a recipe for Morning Glory Muffins. If you read the comments, people suggested several good additions/substiutions to make them healthier.

[ollyoxenfree]

You will have to tweak the recipe below for millet muffins, since it has both refined flour and sugar, but its pretty good. I found it here .

When I made them, I found them a little dry. I might add a little extra milk, or use buttermilk or yogurt/milk mixture to up the moisture.

Metropolitan Bakery Millet Muffins
This recipe makes 24 muffins. It can be halved.

4 cups all-purpose flour (I substituted whole wheat pastry flour)
2 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
2 cups millet, lightly toasted* and cooled
6 large eggs
1/2 cup milk
2 teaspoons vanilla extract
3/4 cup unsalted butter, softened
2 cups firmly packed dark brown sugar

Preheat over to 375 degrees. Butter 24 muffin-pan cups.

In a large bowl, sift together the flour, baking powder, salt and baking soda. Stir in millet. In a small bowl, whisk together eggs, milk and vanilla.

In the bowl of a mixer with paddle attachment, beat the butter and brown sugar until light and fluffy. At low speed, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture. Take care not to over mix.

Spoon batter evenly into the prepared muffin-pan cups. Bake 15 to 20 minutes, rotating the pans between the upper and lower oven racks half way through. Bake until a wooden skewer comes out clean. Cool for five minutes and then remove from pan and continue to cool on a wire rack.

*toast the millet by spreading it out on a cookie sheet and baking it in a 350 degree oven for 10-12 minutes. Every three or four minutes, take the pan out and give it a careful shake, to make sure that every kernel of millet gets toasted.

Read more: http://www.slashfood.com/2008/08/01/...#ixzz0v8xXSKKq