carrot quinoa muffins

Packed with protein, cinnamon and natural sweetness, these ultra moist Carrot Quinoa Muffins will blow you away! Perfect for healthy breakfasts and snacks.

Carrot Quinoa Muffins

cooked, cooled quinoa

white whole wheat flour

dark brown sugar*

cinnamon

ginger

baking powder

kosher salt

low fat buttermilk, (plus 2 tablespoons)

plain non-fat Greek yogurt

canola oil (or melted, cooled coconut oil)

vanilla extract

carrots (lightly pressed dry)

mix-ins: toasted chopped walnuts

If needed, cook the quinoa. Be careful not to overcook or use more than the necessary amount of water. The quinoa grains should be tender but still separate, rather than mushy and clumped together. When ready to bake, preheat your oven oven to 350 degrees F. Line a standard muffin tin with paper liners or lightly coat with cooking spray.

In a large bowl, whisk together the cooked quinoa, white whole wheat flour, brown sugar, cinnamon, ginger, baking powder, and salt.

In a small bowl or large measuring cup, whisk together the egg, buttermilk, yogurt, oil, and vanilla. Add the milk mixture to the quinoa mixture and stir by hand, just until combined. Gently fold in the carrots and any desired mix-ins. Divide among the muffin cups.

Bake 25 to 28 minutes, until a toothpick inserted into the center of a muffin comes out clean. Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place on the wire rack to cool completely. Enjoy plain or with a smear of peanut butter, apple butter, or a bit of softened, salted butter.

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The most viewed carrot quinoa muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Carrot Quinoa Muffins

The most viewed carrot quinoa muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine