Quinoa Carrot Cake Muffins Recipes

CARROT CAKE QUINOA MUFFINS

Steps:

• For these Carrot Cake Quinoa Muffins, you'll need our Success® Boil-in-Bag Tri-Color Quinoa, almond and whole wheat flour, pecans, shredded carrots and a few other pantry staples. Step 1
• Prepare quinoa according to package directions. Allow to cool. Step 2
• Preheat oven to 350°F. Line a 12-count muffin tin with paper liners and set aside. Step 3
• In a large bowl, combine cooked quinoa, carrots, eggs, coconut oil, Greek yogurt, pecans and vanilla. Step 4
• In a separate bowl, combine whole wheat flour, almond flour, brown sugar, cinnamon, baking powder, nutmeg and salt. Stir dry ingredients into wet ingredients mixing until well blended. Step 5
• Fill muffin tins about 3/4 full. Bake for 30 to 35 minutes, or until a tester inserted in center of a muffin comes out clean. Allow to cool. Top with your favorite cream cheese frosting, if using.

QUINOA CARROT CAKE MUFFINS

Steps:

• Preheat oven to 375°F. Lightly grease a 12-hole muffin tin with oil or butter.
• In a large bowl, use an electric mixer to beat the banana, maple syrup, egg, oil and vanilla together for a few minutes until smooth.
• Sift in the flour, baking powder and spices, then use a spatula to gently combine by hand. Add the quinoa and grated carrot and gently mix.
• Spoon the batter into the muffin cups and bake for 20-25 minutes or until golden and an inserted skewer comes out clean.
• Allow to cool in the tin for 10 minutes before turning onto a wire rack to cool completely.