For these Carrot Cake Quinoa Muffins, you’ll need our Success® Boil-in-Bag Tri-Color Quinoa, basic baking ingredients, as well as a few specialties including almond and whole wheat flour, pecans, and shredded carrots.
Prepare quinoa according to package directions. Cool.
Preheat oven to 350°F. Line a muffin tin (12 count) with foil liners and set aside.
In large bowl, combine cooked quinoa, brown sugar, coconut oil, yogurt, vanilla, eggs, carrots, and pecans.
In separate bowl, combine whole wheat flour, almond flour, baking powder, cinnamon, nutmeg, and salt. Stir dry ingredients into wet ingredients mixing until well blended.
Fill muffin tins about ¾ full. Bake 35 to 40 minutes or until they test done. Allow to cool; top with favorite cream cheese frosting, if desired.
Homemade carrot cake is our guilty pleasure– especially when topped with a decadent sugary cream cheese frosting. With this recipe for Carrot Cake Quinoa Muffins, you’ll have all that with an added touch of our number one superfood– quinoa.
Made with a mixture of almond and whole wheat flour, these tasty baked delights aren’t just delicious, they’re full of whole-grain, nutrient-packed goodness. Furthermore, our Success® Tri-Color Quinoa and chopped pecans add a depth of nutty flavors and a bit of crunch, taking the place of walnuts which are commonly found in traditional carrot cake.
These assorted ingredients then get mixed in with the wet components, including brown sugar, melted coconut oil, vanilla Greek yogurt, vanilla, eggs, and carrots. Additionally, a touch of cinnamon and nutmeg bring out the sweetness in the carrots for a truly wholesome taste.
Last but certainly not least, choose your preferred cream cheese frosting and serve each with a glop of sugary indulgence.
Be sure to mix your wet and dry ingredients separately before combining them. When it’s time to merge them, you’ll want to add the dry to the wet ingredients. This allows you to have more control and makes for an even bake.