Carrot Quinoa Muffins Recipes

QUINOA MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare 6 muffin cups with cooking spray.
• Beat quinoa, eggs, feta cheese, mushrooms, onion, thyme, salt, and pepper together in a large bowl. Spoon into prepared muffin cups to about halfway full.
• Bake in the preheated oven until edges brown and the tops are firm to the touch, 20 to 30 minutes.

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.

CARROT QUINOA

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 3 minutes.
• Pour vegetable broth and quinoa into the saucepan. Cover and simmer until quinoa is soft, about 20 minutes. Sprinkle dried basil on top.

CARROT CAKE QUINOA OAT MUFFINS

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.

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.

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.

SKINNY QUINOA MUFFINS: 3 WAYS

Steps:

• In a large mixing bowl, whisk together the flour, quinoa flakes, oats, sugar, baking powder and salt. Set aside.
• Beat together the wet ingredients in a separate mixing bowl. Add to the dry and mix to combine. The consistency should be that of a runny oatmeal. Let the batter stand while you preheat the oven to 375 degrees F. If by the time the oven is ready the batter seems too thick (you should be able to still stir it easily) add more milk 1 tablespoon at a time.
• Just before baking, folding in your desired add-ins.
• Spray a muffin tin with nonstick spray and fill the wells 2/3 of the way full. Bake on the center rack for 12 - 14 minutes until muffins are starting to brown and no longer soft to the touch.
• Remove and let cool in the pan for 3 - 5 minutes then transfer to a wire rack and cool completely.
• Enjoy!

GLUTEN FREE APPLE CARROT QUINOA MINI MUFFINS (NO SUGAR ADDED)

Steps:

• Bring water and quinoa to a boil.
• Cover and reduce heat to a simmer.
• Cook for 12-15 minutes until water is absorbed. Add salt and set aside.
• Preheat oven to 350 degrees.
• In a food processor combine the rest of the ingredients and add the cooled quinoa.
• Process until combined well.
• Pour mixture into 24 mini muffin cups.
• Bake for 20 minutes.
• Cool slightly.
• Remove and cool on a wire rack.
• Once cooled add cream cheese frosting if desired.

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.

CARROT QUINOA MUFFINS

Steps:

• In a small bowl or large measuring cup, whisk 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.
• In a large bowl, whisk together the cooked quinoa, white whole wheat flour, brown sugar, cinnamon, ginger, baking powder, and salt.
• 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.
• 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.