Sweet Quinoa Muffins

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Nutrient-dense, light, and fluffy, these muffins are a wonderful way to “sneak” health into a child’s diet. Plus, eating them is like eating clouds with a light, rich sweetness.

The combination of coconut oil with vanilla yogurt adds wonderful moisture to the recipe. The almond flour lends a buttery-almond flavor. You can substitute grated carrots for the puree if you want more texture. The chia seeds add even more fiber and protein.

Your toddlers will love these. They are great for breakfast, snack, or on-the-go meal.

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Sweet Quinoa Muffins (makes 15)

¾ cup plus 1 Tbsp whole wheat flour
¾ cup plus 1 Tbsp almond flour
1 tsp baking soda
½ tsp salt
1 Tbsp chia seeds, optional
1 Tbsp sesame seeds, optional
1 cup cooked and cooled quinoa
¾ cup brown sugar, packed
½ cup coconut oil, melted
½ cup Greek vanilla-flavored yogurt
1 tsp vanilla extract
2 eggs, room temperature, beaten
¾ cup carrot puree (or 1 cup loosely packed, grated carrots)
½ cup walnuts, chopped (optional)

1. Preheat the oven to 350F. Grease muffin pan with cooking spray, or line with paper liners.
2. Melt the coconut oil and set aside.
3. In a large bowl, sift together the flours, baking soda and salt. Add chia seeds and sesame seeds (optional).
4. In a separate bowl, stir together quinoa, sugar, coconut oil, Greek yogurt, vanilla and eggs, carrots, and walnuts (optional).
5. Stir wet ingredients into the dry ingredients and mix until just combined. The muffin batter will be about the same consistency as pancake batter.
6. Use an ice cream scoop to spoon batter into muffin tins, about ¾ full.
7. Bake 18-20 minutes, until the tops are a nice golden color.

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Green Monster Smoothie Muffins

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My kids won’t touch spinach, but in a muffin, anything goes. I personally never got into the smoothie rage. I don’t like drinking my food and my kids are scared of monsters.

These super green muffins are sweet-like-cake and packed with protein and vegetables. Plus, calling anything “monster” piques a child’s interest.

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Green Monster Smoothie Muffins (makes 12)

3 ripe bananas
2 cups baby spinach
1 6oz container greek yogurt
1 Tbsp peanut butter
1 Tbsp honey
¾ cups flour
6 Tbsp sugar
1 egg
1/8 cup canola oil
½ tsp baking soda
½ tsp cinnamon
1/8 tsp salt

1. Preheat oven to 350 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a blender, puree the bananas, spinach, yogurt, peanut butter and honey.
3. In a medium bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
4. Pour the smoothie mixture into the dry ingredients and mix well.
5. Spoon batter into prepared muffin cups.
6. Bake for 20 minutes, or until a knife comes out clean.
7. Allow muffins to cool before removing them from the pan.