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Parve
Easy
10 Servings
Allergens 
1 Hour
Diets
There’s no better feeling than sending my kids off to school with a wholesome and delicious snack tucked away in their briefcases. This power muffin brings together highly nutritious ingredients like whole grains, fruits, vegetables, and nuts. And these aren’t just for kids! Most of the batch I tested doubled as my coffee accompaniment over the past few weeks.
Yields 18 muffins
3 eggs
1/3 cup dark brown sugar
2/3 cup oil
2 tablespoons maple syrup
1/2 cup Gefen Almond or oat milk
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
2 cups grated carrots
1/3 cup Glicks Applesauce
1 teaspoon grated orange zest
1 cup cooked quinoa
1 and 1/2 cups Shibolim White Whole Wheat Flour
1/2 cup chopped roasted pecans
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place eggs and sugar into the bowl of an electric mixer and whisk until well-combined.
Add oil, maple syrup, milk, cinnamon, nutmeg, salt, vanilla, baking powder and soda, carrots, applesauce, and zest, mixing until well-incorporated.
Add quinoa and flour, and pulse until just combined. Gently stir in the roasted pecans.
Spoon into lined muffin pans and bake for about 40–45 minutes. Tap lightly in the center of the muffin — it should feel firm and lightly springy to the touch. If the batter sticks to your finger or doesn’t produce a bit of resistance, it’s not done.
Allow to cool. Freezes well.
Photography and Styling by Devorah Applegrad. Food Prep by Leah Hamaoui.
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