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Carrot Quinoa Muffins

These carrot quinoa muffins are naturally packed with protein, and spiced with cinnamon. A perfect healthy breakfast or snack on the go.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 muffins
Calories: 222 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a large bowl, whisk together the cooked quinoa, white whole wheat flour, brown sugar, cinnamon, ginger, baking powder, and salt.
  3. In a small bowl or large measuring cup, beat together the egg, buttermilk, yogurt, oil, and vanilla.
  4. 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.
  5. Divide among the muffin cups.
  6. 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

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

% 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.