Protein Morning Glory Muffins

01Method

1. 1

   Feed the pineapple and carrots through a juicer. Collect the juice in a container and set the pulp aside in a bowl. Juice the zucchini separately, adding its pulp to the pineapple-carrot pulp; discard the zucchini juice.

2. 2

   Measure out the pineapple-carrot juice, topping up with water if needed to reach 2 cups. Combine with the quinoa in a saucepan and bring to a boil. Lower the heat, cover, and cook until the quinoa is tender and all liquid is absorbed, 15–20 minutes. Measure 1 cup of the cooked quinoa and let it cool.

3. 3

   Heat the oven to 350°F (175°C). Grease 16 silicone muffin molds and set them on a baking sheet, or line a standard muffin tin with paper liners.

4. 4

   Whisk together both flours, cinnamon, baking soda, baking powder, salt, and nutmeg in a large bowl.

5. 5

   In a separate bowl, combine the applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract. Gradually fold the wet mixture into the dry ingredients until just incorporated. Stir in the cooled quinoa, hempseed, raisins, and the reserved fruit-vegetable pulp; let the batter rest for 5–10 minutes.

6. 6

   Scoop a generous one-third cup of batter into each prepared muffin cup.

7. 7

   Bake until a toothpick inserted into the center of a muffin comes out clean, 23–27 minutes. Leave muffins in the tin for 5 minutes before transferring to a rack.