I use quinoa in recipes all the time but this is the first time I’ve added this powerhouse to my baking repertoire. The quinoa in these carrot and quinoa muffins makes for a nutritious and protein-rich snack, and also rewards you with a crunchy pop in every bite. I can’t wait to add more quinoa baking recipes to my cuisine, so let me know if you have any favorites!
In this recipe we also have coconut oil. Besides being a healthy fat, coconut oil is very subtle but adds the right hint of toasty sweetness which combined with the nutty almond flour only increases the wow factor of these muffins! Try to bake these in foil muffin tin liners (paper lined) as the combination of the coconut oil and yogurt makes the moisture almost ooze out of the muffins.
I’m a huge fan of carrot cake in general, but these are much more than just your basic carrot cake snack. So, if carrot cake is not your favorite, don’t leave me! The carrots play a delicious part in the recipe without stealing the show. All the flavors and textures combine to make take these muffins over the top!
Try to bake these for the maximum time so the tops get a little crispy around the edges. And if you can keep them around for more than a few seconds, the flavor just gets bigger the next day.
Note for my vegan friends: Vegan substitutions are included in the recipe below.
- 1 cup cooked and cooled quinoa
- ¾ cup firmly packed brown sugar
- ½ cup coconut oil, melted
- ½ cup Greek yogurt- You could add plain, vanilla or honey flavored
- Cook's note: I have started replacing the yogurt with applesauce for a dairy-free option and these muffins are equally as delicious with this substitution.
- 1 teaspoon vanilla extract
- 2 eggs, room temperature, beaten *
- 1 cup loosely packed, grated carrots
- ½ cup walnuts, chopped
- ¾ cup plus 1 tablespoon whole wheat flour
- ¾ cup plus 1 tablespoon almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon chia seeds, optional
- * Vegan substitutions: For the eggs, substitute ½ cup applesauce + 2 teaspoons baking powder. For the greek yogurt, substitute ½ cup soy or coconut yogurt.
- Preheat the oven to 350F. Line a muffin tin with foil liners and set aside.
- Melt the coconut oil and set aside.
- In a large bowl, stir together quinoa, sugar, coconut oil, Greek yogurt, vanilla and eggs, carrots and walnuts.
- In a separate bowl, sift together the flours, baking soda and salt. Add chia seeds now, if you're using them.
- Stir the dry ingredients into the wet ingredients, mixing until fully incorporated, but don't over stir mixture.
- The muffin batter will do one of two things; it will either have about the same consistency as pancake batter or it will be kind of thick like brownie batter. This depends on whether your coconut oil hardens back up upon mixing, which may happen depending on the temperature of the other ingredients. Either consistency is right so don't worry if it's runny one time and thick the next.
- Fill the muffin tins about ¾ full. Bake 18-20 minutes, until the tops are a nice golden color.
Nutrition info per 1 muffin: Calories 198, Tot. fat 9.5g, Sat. fat 5.7g, Chol. 21mg, Carbs 27.5g, Fiber 1.4g, Sugar 10g, Protein 4g.