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Ingredients

1 cup water ½ cup uncooked quinoa, rinsed and drained 1 ½ cups all-purpose flour 1 cup whole wheat flour ½ teaspoon salt 1 ½ teaspoons ground cinnamon 1 ½ teaspoons baking powder 1 teaspoon baking soda 1 pinch ground cloves 1 pinch ground nutmeg 1 pinch ground allspice 1 pinch ground ginger 1 pinch cayenne pepper 1 ½ cups shredded squash 1 ½ cups plain yogurt ½ cup brown sugar ½ cup raisins ½ cup chopped walnuts 2 eggs 1 teaspoon vanilla extract

Nutrition Info

160.8 calories carbohydrate: 28.1 g cholesterol: 21.9 mg fat: 3.6 g fiber: 2.1 g protein: 5.2 g saturatedFat: 0.6 g servingSize: - sodium: 201.9 mg sugar: 10.5 g transFat: : - unsaturatedFat: : -

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.
Stir squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla together in a large bowl. Add flour mixture to squash mixture, stir. Spoon batter into prepared muffin cups.
Bake in the preheated oven until golden brown, 30 minutes.

18 muffins

Protein and texture from the quinoa, sweet pockets from the squash and raisins. You can use any squash, cooked or shredded for these muffins. Enjoy.