Carrot Quinoa Muffins
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Carrot Quinoa Muffins
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These carrot quinoa muffins are naturally packed with protein, and spiced with cinnamon. A perfect healthy breakfast or snack on the go.
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Ingredients
- 1 ½ cups cooked, cooled quinoa (about 3/4 cup uncooked)
- 2 cups white whole wheat flour
- ⅔ cup packed dark brown sugar (see note)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 large egg
- ½ cup low fat buttermilk, plus 2 tablespoons
- ¼ cup plain non-fat Greek yogurt
- 3 tablespoons canola oil (or melted, cooled coconut oil)
- 1 teaspoon pure vanilla extract
- 1 cup freshly grated carrots lightly pressed dry
- 1/2 cup mix-ins: toasted chopped walnuts or pecans, raisins, golden raisins, dried cranberries, chopped dried apricots, or other chopped dried fruit (I love a mix of walnuts and golden raisins)
Instructions
- If needed, cook the quinoa. Be careful not to overcook or use more than the necessary amount of water. The quinoa grains should be tender but still separate, rather than mushy and clumped together. When ready to bake, preheat your oven oven to 350 degrees F. Line a standard muffin tin with paper liners or lightly coat with cooking spray.
- In a large bowl, whisk together the cooked quinoa, white whole wheat flour, brown sugar, cinnamon, ginger, baking powder, and salt.
- In a small bowl or large measuring cup, beat together the egg, buttermilk, yogurt, oil, and vanilla.
- Add the milk mixture to the quinoa mixture and stir by hand, just until combined. Gently fold in the carrots and any desired mix-ins.
- Divide among the muffin cups.
- Bake 25 to 28 minutes, until a toothpick inserted into the center of a muffin comes out clean. Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place on the wire rack to cool completely. Enjoy plain or with a smear of peanut butter, apple butter, or a bit of softened, salted butter.
Notes
- NOTE ON SUGAR: These muffins are very lightly sweet. For a sweeter muffin, increase the brown sugar to 3/4 cup.
- TO STORE: Muffins may be stored at room temperature for up to 4 days in an airtight container.
- TO FREEZE: Store muffins in a ziptop freezer bag for up to 3 months. Defrost overnight in the fridge, then let come to room temperature before serving.
- For more muffin storage tips, check out my How to Store Muffins guide.
Nutrition Information
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Serving
1muffin (with walnuts)
Calories
222kcal
(11%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
8mg
(3%)
Potassium
224mg
(6%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
1801IU
(36%)
Vitamin C
1mg
(1%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1muffin (with walnuts) | |
| Calories | 222kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Potassium | 224mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 1801IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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