Carrot Quinoa Muffins
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 51.44
- Health score: 5.00
- Weight Watcher points: 12.00
Summary
Carrot Quinoa Muffins is a lacto ovo vegetarian recipe with 12 servings. One serving contains 296 calories, 6g of protein, and 19g of fat. For 74 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut, quinoa, kamut flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It works well as a breakfast. 27 people were impressed by this recipe. It is brought to you by Foodista. With a spoonacular score of 45%, this dish is solid. If you like this recipe, you might also like recipes such as Carrot Quinoa Muffins, Quinoa-Carrot Muffins, and Quinoa-Carrot Muffins.
Ingredients
allspice0.125 tsp
baking soda1 tsp
powdered cane sugar1 tbsp
carrots1.25 c
cinnamon0.5 tsp
coconut oil0.33333334 cup
quinoa1 c
brown sugar0.5 c
eggs2
kamut flour0.25 c
full fat coconut milk1 can
chobani pineapple greek yogurt0.5 c
ground ginger0.125 tsp
ground nutmeg0.125 tsp
salt0.5 tsp
spelt flour0.5 c
coconut0.25 c
vanilla1 tsp
vanilla extract0.5 tsp
walnuts0.5 c
pastry flour0.75 c
Instructions
Step 1
Muffins
Step 2
Preheat the oven to 350F. Grease or line a muffin tin with paper liners and set aside.In a large bowl, mix quinoa, sugar, flours, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.In a smaller bowl, mix coconut oil, Chobani pineapple greek yogurt, vanilla, and eggs.
Step 3
Add the wet ingredients to the dry ingredients .. then gently fold in the carrots, coconut, and walnuts .. until just mixed.Divide the batter evenly such that none of the muffin tins is filled more than 3/4 full (ish 16 standard size muffins)
Step 4
Bake 20-25 minutes, until golden brown and a toothpick inserted comes out clean.[br]Coconut Whip
Step 5
Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies). Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Sift in the powdered sugar (amount depends on how sweet you like it) and mix until combined.
Step 6
Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Whipped cream is best served immideately, but can be stored in an air tight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.
Categories
Dish Types: morning meal, brunch, breakfast
Diets: lacto ovo vegetarian