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.

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Carrot Cake Quinoa Muffins

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 30 mins
Ready in
TOTAL TIME 45 mins


  • 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)


Quinoa Muffins 2.0

Homemade carrot cake is one of our favorite guilty pleasures — especially when topped with luscious cream cheese frosting! With this recipe for Carrot Cake Quinoa Muffins, you’ll have all that with the added benefit of one of our favorite superfoods — 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. Our Success® Tri-Color Quinoa and chopped pecans also add nutty flavor and a bit of crunch to these treats.

With brown sugar, melted coconut oil, Greek yogurt, vanilla, eggs and carrots, these are simple to whip up when the craving strikes. A touch of cinnamon and nutmeg bring out the sweetness in the carrots for a truly wholesome taste.

Eat these as is, or top them with your preferred cream cheese frosting for a truly sugary indulgence.

Mix it Right

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.

Other Meal Inspiration

If you’re wondering what to make for lunch or dinnner, learn how to make this easy Spanish rice recipe.

  • 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.