Quinoa Carrot Cake Breakfast Muffins Recipe

Name: Quinoa Carrot Cake Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Whole Wheat Flour; 1/2 cups Cooked Quinoa; 1/3 cups Sugar; 1 teaspoon Cinnamon; 1/4 teaspoons Nutmeg; 1 teaspoon Baking Powder; 1/2 cups Fat Free Sour Cream; 1/4 cups Unsweetened Applesauce; 2 Tablespoons Raw Honey; 1 whole Large Egg; 1 teaspoon Vanilla Extract; 3/4 cups Carrots, Peeled And Finely Grated; 1/4 cups Rasins; 2 Tablespoons Chopped Walnuts

Servings: persons

1/2 cups Whole Wheat Flour
1/2 cups Cooked Quinoa
1/3 cups Sugar
1 teaspoon Cinnamon
1/4 teaspoons Nutmeg
1 teaspoon Baking Powder
1/2 cups Fat Free Sour Cream
1/4 cups Unsweetened Applesauce
2 Tablespoons Raw Honey
1 whole Large Egg
1 teaspoon Vanilla Extract
3/4 cups Carrots, Peeled And Finely Grated
1/4 cups Rasins
2 Tablespoons Chopped Walnuts

1
Preheat oven to 350u00b0F.
2
In a large bowl, combine the flour, quinoa, sugar, cinnamon, nutmeg, and baking powder. Make a well in the ingredients.
3
In another bowl, combine the sour cream, applesauce, honey, egg and vanilla until smooth. Pour the wet ingredients into the well you made in the dry ingredients. Stir until just barely combined; a few lumps is fine. If you overmix, your muffins will be tough.
4
Add the carrots, raisins and walnuts and stir until just combined.
5
Grease 6 wells of a muffin tin (or line with muffin papers). Pour evenly into the 6 wells, about 2/3 full.
6
Bake at 350u00b0F for 18-22 minutes or until the top springs back when touched.

315

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 14 ingredients. The key ingredients include: 1/2 cups Whole Wheat Flour, 1/2 cups Cooked Quinoa, 1/3 cups Sugar, 1 teaspoon Cinnamon, and more.

Yes, Quinoa Carrot Cake Breakfast Muffins falls under the Breakfast 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.

Quinoa Carrot Cake Breakfast Muffins

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