Carrot And Quinoa Muffins Recipes

CARROT AND QUINOA MUFFINS

Steps:

• Bring water to a boil in a large saucepan. Add quinoa, reduce heat to a simmer and cook until tender, 15 to 20 minutes. Spread on a sheet pan and let cool.
• Preheat convection oven to 375° F or conventional oven to 400° F. Line 48 muffin tins with muffin tin liners. Coat the muffin tin liners with cooking spray.
• Sift whole-wheat flour, all-purpose flour, baking soda, cinnamon and salt in a large bowl.
• Whisk eggs in another large bowl. Add oil, sugar, yogurt and orange zest; whisk until smooth. Fold the dry ingredients into the wet ingredients and stir to just combine (be careful not to overmix the batter.)
• Stir carrots and the cooked quinoa into the batter until they are just incorporated.
• Fill the prepared muffin tins with the batter. Bake until a knife comes out clean when inserted in the center, 20 to 25 minutes.

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.

CARROT AND QUINOA MUFFINS

Steps:

• Preheat the oven to 350F. Line a muffin tin with foil or paper liners and set aside.
• Melt the coconut oil and set aside to cool to room temperature.
• In a large bowl, stir together the cooked quinoa, brown sugar, coconut oil, Greek yogurt, vanilla, eggs, carrots and walnuts.
• In a separate bowl, sift together the flours, baking soda and salt.
• Stir the dry ingredients into the wet ingredients, mixing until fully incorporated, but don't over stir mixture.
• Fill the muffin tins about ¾ full. If desired, you can sprinkle some uncooked quinoa over the muffins before baking for a cute look. For a little extra sweetness and a shiny top, you could sprinkle some granulated sugar on each muffin. Bake 18-20 minutes, until the tops are a nice golden color.
• Remove the muffins from the oven and cool completely on a wire rack. Muffins can be stored in an airtight container for up to 3 days at room temperature.
• These muffins freeze well and just need to be brought back to room temperature before enjoying.