Carrot Quinoa Muffins

Carrot Quinoa Muffins

  Ready in : 45 mins

Carrot Quinoa Muffins is a lacto ovo vegetarian recipe with 12 servings. One serving contains 296 calories, 6g of protein, and 19g of fat. For 74 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut, quinoa, kamut flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It works well as a breakfast. 27 people were impressed by this recipe. It is brought to you by Foodista. With a spoonacular score of 45%, this dish is solid. If you like this recipe, you might also like recipes such as Carrot Quinoa Muffins, Quinoa-Carrot Muffins, and Quinoa-Carrot Muffins.

Ingredients

allspice

allspice

0.125 tsp

baking soda

baking soda

1 tsp

powdered cane sugar

powdered cane sugar

1 tbsp

carrots

carrots

1.25 c

cinnamon

cinnamon

0.5 tsp

coconut oil

coconut oil

0.33333334 cup

quinoa

quinoa

1 c

brown sugar

brown sugar

0.5 c

eggs

eggs

2

kamut flour

kamut flour

0.25 c

full fat coconut milk

full fat coconut milk

1 can

chobani pineapple greek yogurt

chobani pineapple greek yogurt

0.5 c

ground ginger

ground ginger

0.125 tsp

ground nutmeg

ground nutmeg

0.125 tsp

salt

salt

0.5 tsp

spelt flour

spelt flour

0.5 c

coconut

coconut

0.25 c

vanilla

vanilla

1 tsp

vanilla extract

vanilla extract

0.5 tsp

walnuts

walnuts

0.5 c

pastry flour

pastry flour

0.75 c

Cooking in Steps

  1. 1
    Muffins

  2. 2
    Preheat the oven to 350F. Grease or line a muffin tin with paper liners and set aside.In a large bowl, mix quinoa, sugar, flours, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.In a smaller bowl, mix coconut oil, Chobani pineapple greek yogurt, vanilla, and eggs.

    greek yogurt

    greek yogurt

    baking soda

    baking soda

    coconut oil

    coconut oil

    pineapple

    pineapple

    allspice

    allspice

    cinnamon

    cinnamon

    vanilla

    vanilla

    ginger

    ginger

    nutmeg

    nutmeg

    quinoa

    quinoa

    sugar

    sugar

    egg

    egg

    salt

    salt

    muffin tray
    muffin tray
    bowl
    bowl
    oven
    oven
  3. 3
    Add the wet ingredients to the dry ingredients .. then gently fold in the carrots, coconut, and walnuts .. until just mixed.Divide the batter evenly such that none of the muffin tins is filled more than 3/4 full (ish 16 standard size muffins)

    carrot

    carrot

    coconut

    coconut

    walnuts

    walnuts

    muffin tray
    muffin tray
  4. 4
    Bake 20-25 minutes, until golden brown and a toothpick inserted comes out clean.[br]Coconut Whip

    coconut

    coconut

    toothpicks
    toothpicks
    oven
    oven
  5. 5
    Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies). Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Sift in the powdered sugar (amount depends on how sweet you like it) and mix until combined.

    powdered sugar

    powdered sugar

    coconut water

    coconut water

    coconut milk

    coconut milk

    mixing bowl
    mixing bowl
    hand mixer
    hand mixer
  6. 6
    Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Whipped cream is best served immideately, but can be stored in an air tight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.

    vanilla extract

    vanilla extract

    whipped cream

    whipped cream

    hand mixer
    hand mixer