Quinoa Squash Muffins Recipe

  • 1 cup water
  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch ground cloves (optional)
  • 1 pinch ground nutmeg (optional)
  • 1 pinch ground allspice (optional)
  • 1 pinch ground ginger (optional)
  • 1 pinch cayenne pepper (optional)
  • 1 1/2 cups shredded squash
  • 1 1/2 cups plain yogurt
  • 1/2 cup brown sugar
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 2 eggs
  • 1 teaspoon vanilla extract
  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
  3. Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.
  4. Stir squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla together in a large bowl. Add flour mixture to squash mixture; stir. Spoon batter into prepared muffin cups.
  5. Bake in the preheated oven until golden brown, 30 minutes.