Snack

Carrot and Quinoa Muffins is for Snack.

Carrot and Quinoa Muffins takes several minutes to prepare.

Carrot and Quinoa Muffins takes 25 minutes to cook.

Carrot and Quinoa Muffins makes 14 servings.

The ingredients for Carrot and Quinoa Muffins are:

1 cup cooked quinoa
1 cup sugar in the raw, demerara, or turbinado sugar
3/4 cup whole wheat pastry flour
3/4 cup white flour
1 tsp baking soda
1 tsp kosher salt
1/2 cup coconut oil
4 oz plain, Greek yogurt
1.5 tsp vanilla
2 eggs, beaten
1 cup packed grated/shredded carrots
1/2 cup toasted walnuts, chopped

Preheat oven to 350.
Cook the quinoa as directed and let cool. In a large bowl mix together the quinoa, sugar, flours, baking soda and salt. In a separate bowl mix coconut oil (melted and cooled), yogurt, vanilla and eggs. Stir into the flour mixture, mixing well. Add in carrots and walnuts, just until mixed. The batter is not runny. Divide batter in the muffin tin and bake 20-25 minutes. If you want you can add a sprinkle some turbinado sugar on top 5 minutes before they are done. Bake until golden brown and a toothpick comes out clean.

Here is how you make Carrot and Quinoa Muffins:

Serving Size:?makes 12-14 muffins

The nutritional information for Carrot and Quinoa Muffins is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 244.9

• Total Fat: 12.0 g
• Cholesterol: 0.0 mg
• Sodium: 192.2 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 2.6 g
• Protein: 5.0 g