Skinny Spiced Coconut Yogurt Quinoa Muffins
These coconut yogurt muffins are packed with complex carbohydrates and fiber so they won't skyrocket your blood sugar AND they'll help fill you up.
Servings: 10
Calories: 175kcal
Ingredients
- 1 flax egg
- 1/2 cup mashed banana 1 large, 2 small
- 1/2 cup applesauce
- 1/2 cup coconut yogurt
- 1/4 cup maple syrup
- 1 1/4 cup oat flour oats ground in a blender
- 1/2 cup quinoa flakes
- 1/2 cup blanched almond flour
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon vanilla bean powder or 1 teaspoon extract
- 1/4 teaspoon salt
Instructions
- Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
- Combine the flax and water and set aside to gel while you prepare the remaining ingredients.
- In a small bowl, beat together banana, applesauce, yogurt and syrup (add vanilla extract also, if using). Whisk in flax egg and set aside.
- Whisk together the dry ingredients in a separate bowl. Add to the wet and then stir to thoroughly combine (the batter will be kind of thick, but still stirable and soft).
- Fill each cup 3/4 of the way full. Add water to the ones that are unused. Sprinkle the tops of the muffins with quinoa flakes (and turbinado sugar) if desired. Let rest for 5 minutes before baking.
- Bake on the center rack for 24 - 26 minutes until a cake tester inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.
Video
Nutrition
Calories: 175kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Sodium: 72mg | Potassium: 209mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5IU | Vitamin C: 2.6mg | Calcium: 82mg | Iron: 1.2mg