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.
Prepare quinoa according to package directions. Allow to cool.
Preheat oven to 350°F. Line a 12-count muffin tin with paper liners and set aside.
In a large bowl, combine cooked quinoa, carrots, eggs, coconut oil, Greek yogurt, pecans and vanilla.
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.
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.