Carrot & Quinoa Muffins Recipe

Name: Carrot & Quinoa Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Cooked Quinoa; 1/2 cups Organic Dark Brown Sugar; 3/4 cups Whole Wheat Pastry Flour; 1/2 cups Spelt Flour; 1/4 cups Kamut Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Cinnamon; 1/8 teaspoons Ground Ginger; 1/8 teaspoons Ground Nutmeg; 1/8 teaspoons Allspice; 1/2 teaspoons Kosher Salt; 1/3 cups Coconut Oil; 1/2 cups Choboni Pineapple Greek Yogurt; 1 teaspoon Vanilla; 2 Eggs, Lightly Beaten; 1-1/4 cup Loosely Packed Grated Carrots; 1/4 cups Unsweetened Coconut, Toasted; 1/2 cups Walnuts, Toasted

Servings: persons

1 cup Cooked Quinoa
1/2 cups Organic Dark Brown Sugar
3/4 cups Whole Wheat Pastry Flour
1/2 cups Spelt Flour
1/4 cups Kamut Flour
1 teaspoon Baking Soda
1/2 teaspoons Cinnamon
1/8 teaspoons Ground Ginger
1/8 teaspoons Ground Nutmeg
1/8 teaspoons Allspice
1/2 teaspoons Kosher Salt
1/3 cups Coconut Oil
1/2 cups Choboni Pineapple Greek Yogurt
1 teaspoon Vanilla
2 Eggs, Lightly Beaten
1-1/4 cup Loosely Packed Grated Carrots
1/4 cups Unsweetened Coconut, Toasted
1/2 cups Walnuts, Toasted

1
For the muffins: Preheat the oven to 350 F. Grease or line two 12-count standard size muffin tins with paper liners and set aside. Recipe makes roughly 16 so you won't need to line all of the wells.
2
In a large bowl, mix quinoa, sugar, flours, baking soda, cinnamon, ginger, nutmeg, allspice and salt. Set aside.
3
In a smaller bowl, mix coconut oil, Greek yogurt, vanilla and eggs. Add the wet ingredients into the dry ingredients then gently fold in the carrots, coconut and walnuts until just mixed.
4
Divide the batter evenly into the 16 (or so) muffin liners so that each is 3/4 full. Bake for 20-25 minutes, until golden brown and a toothpick inserted in the center of a muffin comes out clean.
5
Muffins adapted from sparkpeople.com.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup Cooked Quinoa, 1/2 cups Organic Dark Brown Sugar, 3/4 cups Whole Wheat Pastry Flour, 1/2 cups Spelt Flour, and more.

Yes, Carrot & Quinoa Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot & Quinoa Muffins

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