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Power Muffins

Hearty whole-wheat muffins packed with quinoa and kale for a nutritious grab-and-go snack.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 20 muffins

Ingredients

  • 1/2 cup coconut oil barely melted (or substitute olive oil)
  • 1/2 cup no-sugar-added applesauce
  • 1/2 cup honey
  • 1/2 cup molasses
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon ground cinnamon
  • 1 1/2 cups cooked quinoa cooled (about 2/3 cup dry quinoa, cooked according to package instructions)
  • 1 1/2 cups fresh kale finely shredded with ribs and stems removed

Instructions

  • Preheat oven to 350°F (175°C). Lightly grease two 12-cup muffin tins or line with paper liners.
  • In a large bowl, whisk together the melted coconut oil, applesauce, honey, molasses, eggs, and vanilla until smooth.
  • In a separate bowl, whisk the whole wheat flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
  • Add the dry ingredients to the wet ingredients and stir gently just until combined; avoid overmixing.
  • Fold in the cooled cooked quinoa and the shredded kale until evenly distributed but not overworked.
  • Spoon batter into the prepared muffin cups, filling each about three-quarters full.
  • Bake for 18–22 minutes, or until a toothpick inserted into a muffin center comes out clean.
  • Remove muffins from the tins and transfer to a wire rack to cool completely.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Wire Rack

Notes

  • Adapted from original source with added honey and kale.
  • Use cooked quinoa cooled to room temperature to avoid extra moisture.
  • Remove kale ribs and stems for a tender texture.