Carrot Cake Quinoa Muffins
These Carrot Cake Quinoa Muffins combine Success® Tri-Color Quinoa, spices, almond and whole wheat flour with delicious cream cheese frosting.
Ingredients
- 1 bag Success® Tri-Color Quinoa
- 1 cup grated carrot
- 2 eggs, slightly beaten
- 1/2 cup coconut oil, melted
- 1/2 cup vanilla Greek yogurt
- 1/2 cup pecans, finely chopped
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 3/4 cup almond flour
- 3/4 cup packed brown sugar
- 2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup cream cheese frosting (optional)
Instructions
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.
