Vegan Mofo Day 20: Pumpkin Quinoa Muffins

Today, Lance and I went to the farmers market in the University District of Seattle. I was really impressed and happy to see pickles to try and a booth dedicated to fermented foods. I would have done my little happy dance if it weren't so darn cold - handling cash without gloves in freezing temperatures equals shivering and loss of one of the five senses. There is a really great representation of local farms with a wide array of seasonal produce. I bought a little something from nearly every local farm booth, and ended up with a nice collection of winter gourds. I anticipate that this will probably translate to another spike in gourd recipes to match my pumpkin streak in October.


I have had some oven roasted pumpkin waiting in my fridge to make its way into a pie or other baked good for a few days. I have been giving Annie a little with her food, so there wasn't enough for a full pie. We had to really watch her after Halloween. If someone had smashed a pumpkin somewhere, she would run straight for it and try to eat it quickly - which isn't bad unless it had been sitting on someone's porch for a while molding.

Annie has a fondness for all things orange

These muffins are really hearty and nutritious. Traditional baking pumpkins have a high amount of vitamin A, fiber, carbohydrates, and sugars. Jack-o-lantern pumpkins do not have the same concentration of nutrients, are much more fibrous, and offer less flesh to use in cooking. I highly recommend using baby sugar pumpkins or other smaller cooking gourds.

I know I have touted the health benefits of quinoa before, but in reading Healing with Whole Foods* (which I highly, highly recommend for anyone with an interest in what a tremendous impact foods have on us) I have discovered even more reasons to love it! It's higher in calcium than milk and has the magnesium and lysine needed to absorb it without having to "fortify" the product. When combined with a grain with a low lysine level, it has a more complete amino acid/protein factor than animal flesh or any other animal products. It's rich in iron, B vitamins, and vitamin E.

*Note on Healing with Whole Foods: It is not a vegan book, although it does acknowledge our society's "obsession" with protein consumption and promotes a plant based diet.


Pumpkin Quinoa Muffins
1 1/2 c. Pumpkin
1 c. Water
1/2 c. Maple Syrup (or Date Syrup)
1 scant c. Quinoa Flour
1 1/2 TB ground Chia Seed
1 1/2 c. Brown Rice Flour
3 T Tapioca Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp or less Ginger
1/2 tsp Salt
1/2 c. Raisins (optional)
1/3 c. rough chopped Pecans (optional)
1 tsp Apple Cider Vinegar
2 TB Olive Oil

Preheat the oven to 350 degrees. Combine the dry ingredients (flours, chia seed, baking soda, spices, salt) with a whisk in a large mixing bowl. Put the cooked pumpkin, water, and maple syrup in a food processor for about 2 minutes or until smooth. Combine the dry and wet ingredients and add in the raisins, pecans, olive oil, and apple cider vinegar. Pour amounts into a muffin tin and bake for about 25-30 minutes.


For more tips on preparing pumpkin, click here.

For money saving tips on grinding your own Quinoa Flour, click here.

Vegan MoFo Day 16: Quinoa Banana Muffins

A little planning ahead can go a long way in an allergy household. I try to make muffins every weekend as an easy breakfast for Lance and I as we are heading to work. These muffins are higher in protein than some of my other recipes, and they taste great. Some gluten free recipes dry out rather quickly, but these are still moist and flavorful after 48 hours.

Quinoa Banana Muffins
3 ripe Bananas
1 c. Water
1 vanilla bean, scraped
1/4 c. Maple Syrup
1 scant c. Quinoa Flour**
1 1/2 Tb Chia Seeds, ground*
1 1/2 c. Brown Rice Flour
3 Tb Tapioca Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Coconut Vinegar
2 Tb Olive Oil


Preheat the oven to 375 degrees F. Blend the bananas, water, maple syrup, and vanilla in a blender until smooth and combined. Combine the dry ingredients in a bowl with a whisk and then slowly stir in the banana mixture. Add the olive oil and coconut vinegar right before you pour the batter into a muffin tin.

*I grind the Chia seeds in a coffee grinder. Chia seeds are a fantastic source of omega fatty acids, so I try to use them in smoothies, cereals, and cooking. They act a little like flax and help bind the muffin together. I recommend grinding a neutral tasting grain in the coffee grinder after grinding Chia seeds. Chia seeds leave an oily residue that doesn't taste very pleasant with some flavors.

** I grind bulk sale quinoa grain in my coffee grinder to save on cost. It's far cheaper than buying the flour.

Opened a day later, they still retain moisture and texture