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Good Morning Power Muffins

Yield: 36 Muffins (makes 24-36)
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

Ingredients

  • ½ cup extra-virgin or refined coconut oil, melted (not hot, just slightly warm)
  • ½ cup (113 g) no-sugar added applesauce
  • 1 cup molasses
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 cups (284 g) whole wheat flour, fluff the flour before measuring with a light hand
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 ½ cups cooked and cooled quinoa
  • 1 ½ cups shredded carrots
  • 3 tablespoons chia seeds, optional

Instructions 

  • Preheat the oven to 350 degrees F. Lightly grease two 12-cup muffin tins and set aside (or you can line them with paper cups).
  • In a large bowl, whisk together the coconut oil, applesauce, molasses, eggs, and vanilla.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix lightly with a wooden spoon or rubber spatula; there should still be a few dry streaks.
  • Fold in the quinoa, carrots and chia seeds until just combined (don't overmix).
  • Fill the muffin cups about 3/4 full and bake for 18-22 minutes until the tops spring back lightly to the touch (or a toothpick inserted in the center comes out clean).
  • Let the muffins cool for 2-3 minutes in the tin before gently sliding out onto a wire rack to cool completely.

Notes

Whole Wheat: I prefer using white whole wheat instead of red whole wheat flour since it has a lighter texture but either will work fine just take care to use a light hand when measuring the flour since overflouring will make the muffins dense and dry.
Quinoa: also, make sure the cooked quinoa you use hasn't been cooked in broth; just water and maybe a pinch of salt.