Fluffy, light rolls. Excellent flavor, almost sourdough-like. You can utilize the extra kefir you have in this recipe. If desired, brush melted butter on the rolls’ tops after baking.
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 16 |
| Yield: | 16 large muffins |
Ingredients
- 1 fresh pineapple – peeled, cored, and sliced
- 4 carrots, trimmed
- 3 zucchini
- 1 cup quinoa
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 pinch nutmeg
- 1 cup applesauce
- 1 cup nonfat Greek yogurt
- ½ cup white sugar
- 3 eggs
- 1 tablespoon coconut oil
- 1 tablespoon vanilla extract
- ½ cup hempseed
- ½ cup raisins
Instructions
- 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.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 346 mg |
| Sugars | 16 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
very wet, not a lot of flavor.. will update
I wanted to love it, but I found the ratios to not work well. It would have helped to know how many cups of pulp should have come from the pineapple/carrots. I used currants instead of raisins (since they’re smaller, my family likes them better in baked goods). Ultimately by the time I combined the wet and dry ingredients it seemed too wet and too pulpy, but I decided to give it a go. The first dozen muffins were way too wet and didn’t rise at all. I added a full additional cup of flour and a half tsp of baking powder to the batter after the first dozen. The second ones rose a little better and were less wet, but I ended up with a total of 29 regular sized muffins from this recipe. Since it says it makes 16 large muffins, based on that alone, I’d say somewhere along the line I ended up with nearly double the pulp and would have fared better with more flour. The muffins are barely sweet and packed with nutrition, but ultimately they’re a little too pulpy and too dense to pass the family test. I’ll try something like this again, but I did not fare well with the ratios in this particular recipe. I’ve eaten a few of the muffins and they’re okay, but I don’t think anyone else likes them well enough to eat them. Try another recipe.