Pumpkin Quinoa Muffins

Quinoa (pronounced “keen-wa”) is an ancient grain from South America that is high in protein.  It can be used in place of rice in many recipes. Quinoa is easy to cook and can be eaten warm or cold.

Pumpkin Quinoa Muffins


Quantity Ingredients
2 1/2 cups whole wheat flour
1 tbsp ground flaxseed
2 tsp cinnamon
1 tsp cloves
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup quinoa, uncooked
1 cup pure pumpkin puree
2/3 cup low fat (1% MF or less) milk or soymilk
1/4 cup canola oil
2 eggs
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup psyllium


Preheat oven to 375°F (190°C).

In a large mixing bowl, combine flour, flaxseed, cinnamon, cloves, baking powder, baking soda, salt and quinoa.

In a separate bowl, combine pumpkin puree, milk, canola oil, eggs and sugar.

Add wet ingredients to dry ingredients; mix just enough to combine.

Pour batter into 16 lined muffin tins.  Sprinkle psyllium on top of muffins.

Bake for 20 to 25 minutes, or until cooked through (when a knife inserted in the centre comes out clean).

Serves 16.

Per muffin: 171 cal, 4 g pro, 5 g total fat (1 g saturated fat), 29 g carb, 4 g fibre, 27 mg chol, 131 mg sodium

Excellent source of: vitamin A
Good source of: magnesium
Low in sodium
Low in saturated fat
High source of fibre

Source: Heart Healthy Foods for Life