21 comments

  1. Lauren @ www.cravingsgoneclean.com

    Same wavelength again! I literally just posted my zucchini biscuits…and then went to see what you were up to, and there were yours! I think they’d make a complete meal, one’s sweet, and one’s savory! Good job on cutting the sugar out. They look great!

    November 24, 2011

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  2. Nora @ natural noshing

    Yay! That’s so exciting, you totally deserve it! I will definitely be liking the recipe for you!
    And those muffins look and sound fabulous!!!!!! Yummmmmmmm

    November 24, 2011

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  3. Jaclyn Bishop

    I have made that pasta dish so many times since you posted it. IT IS INCREDIBLE and so non-threatening to a “non-cook” like myself. I really hope you do well!

    November 25, 2011

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  4. Simone

    Congeatulations!! How cool is that!! I will ofcourse vote for you! And love those quinoa muffins..:)

    November 25, 2011

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  5. Cara

    voted! good luck! the muffins sound great… love the idea of using quinoa in baked goods!

    November 29, 2011

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  6. Jeanne
    Jeanne

    I plan to try the quinoa muffins. Did you use white spelt or whole grain spelt flour? I need to convert the spelt to something gluten free. Measuring by weight is the best way to do this and and these two spelt flours have differents weights. Thanks for your help. I can’t wait to make these.

    November 30, 2011

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  7. eva @VegucatingMyKids
    eva @VegucatingMyKids

    i just made your quinoa zucchini muffins this week! i look for hearty muffins for my girls afterschool snack before their daily gymnastics or dance (depending on daughter : ) they need something hearty and substantial to go with a green smoothie–and this fit the bill especially with the addition of quinoa…i topped these with a lucuma cashew frosting i found from another blogger….i did add 1/2 cup of sugar–afterall, i gotta make them just sweet enough so my girls devour their home made snack….lovely recipe–thanks again!

    March 9, 2012

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  8. Yui

    Can I replace the pumpkin with sweet potato? Sweet potato just is tastier than pumpkin to my taste. Thanks for the recipe. It is truly a new recipe for me. I am going to make it this weekend.

    May 3, 2012

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  9. Jessie
    Jessie

    I wanted to make some mini muffins for my boys. What difference would you suggest for cook time?

    October 1, 2012

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  10. Lily
    Lily

    Hey there,

    I was wondering what your suggestions might be on a substitute for the buttermilk (preferably dairy free)? Thanks

    October 18, 2012

    Reply

  11. Lisa
    Lisa

    These were great! I made them last night. My slight modifications are that I used a can of pumpkin puree instead of just 1 cup (I believe it worked out to about 1 1/2 cups if I remember correctly) and I added about 1/3 cup of Splenda. They turned out perfectly.

    Just a quick question: do you happen to know how many WW points these would be?

    January 16, 2013

    Reply

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