Think of these deliciously cozy muffins as a triple treat: They manage to soothe the soul, satisfy cravings both sweet and savory, and offer impressive health benefits (like fiber, beta-carotene and vitamins galore), all at once. You may want to double the recipe — we guarantee they won’t last long.
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- 3/4 cup quinoa flour
- 1/2 cup almond meal/flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 1 1/2 cups sweet potato puree
- 1 tablespoon extra virgin olive oil
- 3/4 cup water
- 1 1/2 cups quinoa, cooked
- 1/2 cup walnuts, chopped
- 1/4 cup flat-leaf parsley, chopped
- 2 teaspoons fresh thyme leaves
- 2 scallions, chopped
- Heat the oven to 350 F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the quinoa flour, almond meal, baking soda, salt and pepper (the dry ingredients).
- In a large bowl, beat the eggs. Whisk in the sweet potato puree, olive oil and water. Add the dry ingredients from the first bowl, above, and whisk together. Stir in the cooked quinoa, walnuts, parsley, thyme and scallions.
- Divide the batter evenly among the cups. Bake 30 to 35 minutes, until just a few moist crumbs remain on a toothpick inserted into the middle of one muffin. Serve warm.
Nutrition information (per serving)
Makes 12 muffins
1 serving = 1 muffin
Total fat: 6.5 g
Saturated fat: 1 g
Protein: 5 g
Carbohydrate: 16 g
Dietary fiber: 2.3 g
Sugar: 1.8 g
Cholesterol: 32 mg
Sodium: 280 mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness.