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

LACTO OVO VEGETARIAN

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

1
Muffins
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

baking soda

coconut oil

pineapple

allspice

cinnamon

vanilla

ginger

nutmeg

quinoa

sugar

egg

salt

muffin tray

bowl

oven
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

coconut

walnuts

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

coconut

toothpicks

oven
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

coconut water

coconut milk

mixing bowl

hand mixer
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

whipped cream

hand mixer