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.
Diets
Ingredients
allspice
0.125 tsp
baking soda
1 tsp
powdered cane sugar
1 tbsp
carrots
1.25 c
cinnamon
0.5 tsp
coconut oil
0.33333334 cup
quinoa
1 c
brown sugar
0.5 c
eggs
2
kamut flour
0.25 c
full fat coconut milk
1 can
chobani pineapple greek yogurt
0.5 c
ground ginger
0.125 tsp
ground nutmeg
0.125 tsp
salt
0.5 tsp
spelt flour
0.5 c
coconut
0.25 c
vanilla
1 tsp
vanilla extract
0.5 tsp
walnuts
0.5 c
pastry flour
0.75 c
Cooking in Steps
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1Muffins
-
2Preheat 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
baking soda
coconut oil
pineapple
allspice
cinnamon
vanilla
ginger
nutmeg
quinoa
sugar
egg
salt
muffin tray
bowl
oven -
3Add 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
coconut
walnuts
muffin tray -
4Bake 20-25 minutes, until golden brown and a toothpick inserted comes out clean.[br]Coconut Whip
coconut
toothpicks
oven -
5Open 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
coconut water
coconut milk
mixing bowl
hand mixer -
6Add 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
whipped cream
hand mixer