Healthy Protein Morning Glory Muffins Recipe

Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.

Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender and liquid has been absorbed 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.

Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.

Sift whole wheat flour all-purpose flour cinnamon baking soda baking powder salt and nutmeg together in a bowl.

Mix applesauce yogurt sugar eggs coconut oil and vanilla extract together in a bowl. Stir applesauce mixture small amounts at a time into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa hempseed raisins and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.

Spoon a heaping 1/3 cup batter into each muffin cup.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.