Good Morning Power Muffins
Recipe GLPR507672a22f7813
Wholesome breakfast muffins loaded with whole wheat flour, cooked quinoa, shredded carrots, and warm spices. These nutrient-dense muffins combine the richness of molasses and coconut oil with the natural sweetness of applesauce and the omega-3 boost of chia seeds. Perfect for a nourishing morning meal or brunch that keeps you satisfied.
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Ingredients
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup extra-virgin or refined coconut oil, melted and slightly cooled
1 cup molasses
1/2 cup unsweetened applesauce
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups cooked and cooled quinoa
1 1/2 cups shredded carrots
3 tablespoons chia seeds, optional
Directions
Preheat your oven to 350°F. Lightly oil or line two 12-cup muffin tins with paper liners and set them aside. In a large bowl, whisk together the melted and slightly cooled coconut oil, applesauce, molasses, eggs, and vanilla extract until well combined and smooth.
In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Gently fold the dry ingredient mixture into the wet ingredients using a wooden spoon or rubber spatula, stirring just until a few dry streaks remain—avoid overmixing.
Carefully fold the cooled cooked quinoa, shredded carrots, and chia seeds (if using) into the batter until just combined, being careful not to overmix the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18 to 22 minutes, until the tops of the muffins spring back lightly when touched or a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the tin for 2 to 3 minutes, then gently turn them out onto a wire rack to cool completely before serving.
