Nutritious Morning Glory Muffins

Process pineapple and carrots through a juicer according to the manufacturer's guidelines. Transfer the juice into a separate container, reserving the pulp in another bowl. Then, process zucchini through the juicer and combine it with the pineapple-carrot pulp in the bowl. Discard the zucchini juice.

Next, measure out 2 cups of pineapple-carrot juice. If the juice doesn't meet this volume, add enough water to reach 2 cups. Combine the pineapple-carrot juice with quinoa in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low-medium, cover the saucepan, and let it simmer for 15-20 minutes or until the quinoa is tender and all liquid has been absorbed.

Measure out 1 cup of cooked quinoa and set it aside to cool down.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease 16 muffin cup molds with non-stick cooking spray and place them on a baking sheet or line a muffin tin with paper liners.

In a separate bowl, whisk together whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg.

In another bowl, mix together applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract. Gradually add the flour mixture to the applesauce mixture, stirring until just combined. Fold in the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into the batter. Allow it to sit for 5-10 minutes.

Spoon a generous 1/3 cup of batter into each muffin cup.

Bake the muffins in the preheated oven for 23-27 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the tin and let them cool for 5 minutes before transferring them to a plate.