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Ingredients
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1 fresh pineapple - peeled, cored, and sliced
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4 carrots, trimmed
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3 zucchini
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1 cup quinoa
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2 cups whole wheat flour
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1 cup all-purpose flour
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1 tablespoon ground cinnamon
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1 ½ teaspoons baking soda
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1 ½ teaspoons baking powder
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1 teaspoon salt
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1 pinch nutmeg
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1 cup applesauce
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1 cup nonfat Greek yogurt
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½ cup white sugar
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3 eggs
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1 tablespoon coconut oil
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1 tablespoon vanilla extract
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½ cup hempseed
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½ cup raisins
Directions
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Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
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Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
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Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
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Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
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Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
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Spoon a heaping 1/3 cup batter into each muffin cup.
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Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.
Nutrition Facts (per serving)
251 | Calories |
5g | Fat |
44g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 251 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 2g | 8% |
Cholesterol 35mg | 12% |
Sodium 346mg | 15% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 5g | 18% |
Total Sugars 16g | |
Protein 9g | 19% |
Vitamin C 22mg | 24% |
Calcium 64mg | 5% |
Iron 2mg | 12% |
Potassium 376mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.