Lemon Poppyseed Secret Squash Quinoa Muffins

Today was not the happiest day in Mommyville: lots of hitting by one eldest child, some serious tantrum action by the second, and I'm starting to tire of the baby-weight from number three.  I don't feel like I accomplish much more than constant chastising on some days. Which is why I think I keep writing this blog even though I'm certainly never going to be blog-famous--it makes me feel like I did something productive. At least I managed to nourish these dear children that are nearly impossible to feed!

I have posted a squash lemon poppyseed bread before, but this new edition is more nutritionally dense with the addition of chickpeas and quinoa. They are low in sugar as well!  The kids ate them without complaint, and I felt like I had at least had one small victory this day...

 


1 1/2 cups white whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. stevia powder
1 cup cooked quinoa
1 cup cooked chickpeas
1/2 cup plain non-dairy milk
1/2 Tbsp. lemon extract
zest and juice of 1 medium lemon
1/4 cup melted coconut oil
1/4 cup maple syrup
2 small yellow squash, finely grated
1/3 cup poppyseeds

1. Preheat oven to 350 and line 12 muffin cups.
2. In a medium mixing bowl, stir together the flour, baking powder, salt, and stevia.
3. In a food processor or blender, blend together the quinoa, chickpeas, non-dairy milk, lemon extract, lemon zest and juice, coconut oil, and maple syrup until smooth.
4. Add the wet ingredients to dry and stir just until completely combined. Fold in the poppy seeds and squash. Divide the batter evenly among the muffin cups.
5. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.  Cool on wire racks before serving.

Here are some of our happier moments recently...

This recipe is linked to Slightly Indulgent Tuesday, Allergy-Free Wednesday,  Whole Food Wednesday and Wellness Weekend.