Recipe: Pumpkin Quinoa Muffins

HAPPY THANKSGIVING!!! 

I don't cook or bake too often (something I hope to change), but I do have a few golden recipes I know how to rock when I happen to have the time and energy. 

These muffins are one of them! Although my original recipe doesn't include pumpkin, I wanted to include that ingredient this time around in honour of autumn (and because I didn't have enough banana, loool).

They're super simple, yummy and healthy, AKA the perfect fall snack. 

INGREDIENTS

• 2 bananas 
• 1/2 cup quinoa
• 1 cup pumpkin puree
• 1 apple
• 2.5 cups old-fashioned oats 
• 1 cup apple sauce 
• 1 tbsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 cup almond milk

DIRECTIONS

• Preheat the oven to 375. 
• Pour 1/2 cup of water into a pot and bring it to a boil on the stove. Add the 1/2 cup of quinoa and reduce to a simmer. Put the lid on the pot and let the quinoa simmer for 12 minutes. 
• While the quinoa is cooking, peel and chop the apple into small cubes. 
• Peel and mash the bananas. 
• In a large bowl, mix all the wet ingredients (mashed banana, pumpkin puree, apple sauce, vanilla extract and almond milk). 

• Once the quinoa is cooked, let it cool for 10 minutes. 
• In another large bowl, mix all the dry ingredients (quinoa, chopped apple, cinnamon). 

• Pour the wet ingredients into the dry until and mix until thoroughly combined.
• Grease a 12-cup muffin tray (or two six-cup ones like I do) and pour the mix into each cup. There should be just enough for all 12.
• Bake the muffins for 20 minutes, then let cool for another 10.
• EAT!!! 

I love eating these for breakfast in a small cup with some honey and almond milk drizzled over them, or as a snack on their own. They're also super easy to get creative with — try adding dark chocolate chunks to them for a more dessert-y (but still wholesome) version! 

xo,

Amanda