Quinoa Carrot Cake Muffins Recipes

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.

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.

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.

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
• Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
• Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
• Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.