These hearty carrot quinoa muffins are
loaded with protein, fiber, and other nutrient goodness. You can use red or white quinoa, but the red quinoa adds a nice rich color.
Carrot Quinoa Muffins Ingredients
1 cup cooked red
quinoa, room temperature 1 cup
grated carrots 3/4 cup packed brown sugar (or coconut sugar)
coconut oil, melted 1/2 cup Greek yogurt
2 teaspoons vanilla
2 eggs, slightly beaten
1/2 cup finely
chopped pecans 1 cup whole wheat flour
almond flour 2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat oven to 350 degrees.
Line a muffin tin with wrappers, or grease.
In a mixing bowl, combine quinoa, carrots, sugar, coconut oil, yogurt, vanilla, eggs, and pecans.
In another bowl whisk together the flours, baking powder, cinnamon, nutmeg, and salt.
Add the dry ingredients to the quinoa carrot mixture and mix just until combined.
Scoop into the prepared muffin tray and bake at 350 degrees until the center is done about 20 minutes.