Carrot Cake Quinoa Muffins Recipes
CARROT CAKE QUINOA OAT MUFFINS
These muffins are packed with good for you ingredients but then cream cheese frosting slathered on to of these babies disguises any shred of healthiness!
Provided by Kelli Shallal MPH RD
Number Of Ingredients 17
Steps:
- Preheat oven to 350F
- Combine cinnamon, nutmeg, vanilla, salt, applesauce, carrots, nut butter, and honey in a large bowl.
- Next mix in the chia seeds, oats, and quinoa until well combined. Add in baking soda and egg and mix until just combined.
- Fold in walnuts and raisins.
- Spoon two heaping tablespoons into each muffin cup and bake for 15-17 minutes, or until gold brown on top. Let cool completely.
- For the frosting:Mix all ingredients in a small bowl and place bowl in fridge for 15-20 minutes, then add to a zip lock bag. Cut the corner off and pipe the frosting on top of each muffin.
Nutrition Facts : ServingSize 1 muffin, Calories 243 kcal, Carbohydrate 40 g, Protein 5 g, Fat 7 g
QUINOA CARROT CAKE MUFFINS
These mini quinoa carrot cake muffins make a great light snack. They're delicately spiced with cinnamon, ginger, and nutmeg, plus they're full of grated carrot, making them a healthier version of a regular carrot cake muffin.
Provided by Oh My Veggies
Categories Baking Breakfast Brunch Snack
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 198 kcal, Sugar 7 g, Sodium 47 mg, Fat 10 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 24 g, Fiber 2 g, Protein 3 g, Cholesterol 14 mg, UnsaturatedFat 2 g, ServingSize 1 serving
CARROT CAKE QUINOA MUFFINS
Carrot Cake Quinoa Muffins
Time 45m
Yield 12
Number Of Ingredients 15
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.
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- 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.
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