Carrot & Quinoa Muffins: Breakfast is Served!

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When you need a quick, on-the-go, healthy breakfast or snack ideas, we got you covered with carrot & quinoa muffins.

We used carrots in the recipe but you can also add bananas, sweet potato, or mixed berries. You can make this recipe your own. Quinoa is normally associated with lunch or dinner to make delicious and healthy salads, but it makes a great breakfast muffin!

We have grown to love this grain as it boosts so many health benefits, but did you know that you can also buy quinoa flour? Yep, that right, your favorite grain can now be made into healthy and nutty treats. Muffins are normally made with refined white sugar, eggs, and white flour. This recipe switches out these traditional ingredients for healthier ones.

Quinoa flour is one of the best flours on the market. Quinoa flour makes recipes light and delicious. Quinoa is an incredible source of protein and is a complete source of amino acids. Quinoa flour is a great to use not only in muffins but pancakes and waffles. Imagine the possibilities! Quinoa flour is also high in fiber which can help regulate your digestive system. This grain has been around for centuries but only in the past few years we have really grown to love this grain. The best part about this grain is that it’s gluten free. Quinoa is also low in calories and has a low glycemic index rating so it won’t spike your glucose levels and cause a crash later on during the day.

These perfect little muffins make a great brunch or breakfast idea anytime! Enjoy this aromatic muffin recipe!

Carrot & Quinoa Muffins: Breakfast is Served!

Ingredients

  • 1 ½ cups quinoa flour
  • 2 teaspoons baking powder
  • ½ cup raw coconut sugar 
  • ½ cup maple syrup 
  • 1 cup shredded carrots
  • 1/3 cup olive oil
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons crushed walnuts
  • 1 tablespoon dried cranberries
  • 1 teaspoon vanilla extract
  • 1 zest of orange
Total Time

Prep Time

10 min

DIRECTIONS

Preheat oven to 375 

Whisk together quinoa flour, baking powder, coconut sugar, nutmeg, cinnamon, and salt

In another bowl, shred carrots and pat dry with a paper towel

Add all remaining ingredients together except for walnuts. Make sure to mix well until well combined. Add walnuts on top of muffins and bake for 20 minutes

Remove from oven and let cool

Carrot & Quinoa Muffins: Breakfast is Served!

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