Cranberry Orange Quinoa Zucchini Muffins
 
Prep time
Cook time
Total time
 
Light and tender muffins made from the ancient grain quinoa and flavored with winter fruit and spice.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
  • 2 cups quinoa flour
  • ¾ cup coconut sugar
  • 1½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ¼ teaspoon salt
  • Juice and zest from one orange
  • 2 eggs
  • ¼ cup avocado oil
  • 1 cup shredded zucchini about 6 ounces with as much liquid squeezed out as possible (see notes #1)
  • ½ cup dried cranberries
  • ½ cup chopped walnuts toasted
  • 1 teaspoon confectioners’ sugar optional garnish
Instructions
  1. Preheat the oven to 350 degrees and line a standard 12-cup muffin pan with non-stick paper baking cups (see notes #2).
  2. In a large bowl, whisk together the quinoa flour, coconut sugar, baking soda, cinnamon, cloves, and salt.
  3. Measure the orange juice and add enough water to equal one cup. Add this to the flour mixture along with the eggs and avocado oil. Stir until well combined. Fold in the zest, zucchini, cranberries, and walnuts. (Batter will be quite liquidy.)
  4. Divide the batter among the muffin cups and bake on the bottom rack of the oven for 25 minutes or until a toothpick inserted into the middle of one of the muffins comes out clean.
  5. Let cool completely before peeling off the paper liners. Dust with confectioners’ sugar if desired.
Notes
1. You can use your hands to squeeze the water out of the zucchini. You can also use a nut milk bag if you have one, or wrap the zucchini in a thin, clean dish cloth and twist/squeeze the water out that way. Another method is to use a potato ricer for extracting water from the shredded zucchini.

2. There is very little fat is this recipe so the muffins will stick to the liners unless you use non-stick baking cups. If you can’t find non-stick baking cups, spray each cup lightly with cooking spray.

NUTRITION FACTS – Serving size: 1 muffin, Calories: 292, Fat: 10g, Saturated fat: 1g, Unsaturated fat: 9g, Trans fat: 0g, Carbohydrates: 48g, Sugar: 13g, Sodium: 220mg, Fiber: 4g, Protein: 5g, Cholesterol: 48mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/cranberry-quinoa-zucchini-muffins/