As someone who fumbles her words in delicate situations, I deeply admire those who possess an innate ability to say just the right thing at just the right time. I, on the contrary, tend to dig myself into an incoherent verbal hole. Fortunately, I’ve discovered a different love language more adept at communicating my sympathies—muffins. Today’s expression: Carrot Quinoa Muffins.

Carrot and Quinoa Muffins. These muffins are heavenly! And good for you!

Whenever someone I love is faced with an emotional situation, happy or sad, my immediate inclination is to bake, and my go-to good is muffins. I might not have the right words to communicate my shared joy or sorrow, but where English fails, I hope that a basket of warm, homemade muffins will succeed.

But why muffins?

Healthy Carrot Quinoa Muffins. These taste exactly like carrot cake and are good for you too! @wellplated

In truth, I’m not entirely sure. Perhaps it is muffins’ homey simplicity and wholesome comfort that makes them a fitting means to convey my caring. Muffins are also fairly quick and easy to stir together, meaning that I can more rapidly bake a batch to speak love on my behalf.

Recent examples of muffins handling my sweet talk:

Carrot Quinoa Muffins. These muffins are heavenly! And good for you! @wellplated

About These Quinoa Carrot Cake Muffins

Today’s carrot quinoa muffins were a declaration of love/sympathy/you-should-probably-eat-something-healthy-ASAP for Ben when he was having a particularly toilsome week at work. His nights involved a lot of takeout and peanut M&Ms at his desk, and I reasoned that a batch of healthy carrot quinoa muffins would be a welcome, bright addition to his day.

I wasn’t sure how Ben would react to the quinoa muffins, but he loved them. When I asked him if he could guess what the muffins were called, his immediate response was, “Darn Good Muffins.”

Except he didn’t say darn. His wording was a bit more…emphatic.

Carrot Cake Quinoa Muffins. Moist, heavenly, and good for you too! @wellplated

Made with toasty walnuts, cinnamon, and ginger, these quinoa muffins taste reminiscent of carrot cake but are filling and good for you. Greek yogurt and buttermilk make them ultra moist, the shredded carrot adds natural sweetness, and cooked quinoa stirred into the batter provides protein to power your morning breakfasts and afternoon snacks.

More Healthy, Delicious Muffin Recipes

Moist, healthy quinoa muffins that taste just like carrot cake! @wellplated.

Tools Used to Make These Muffins

Since it is a muffin recipe day, let me tell you something I don’t express often or adequately enough: I’m so happy and grateful you are here. Thank you for being a reader! This is me, virtually dropping a warm batch of carrot quinoa muffins on your doorstep. I hope that they become a (non-virtual) reality in your kitchen soon!

Carrot and Quinoa Muffins. These muffins are heavenly! And good for you!

Carrot Quinoa Muffins

4.8 from 5 votes
Packed with protein, cinnamon and natural sweetness, these ultra moist Carrot Quinoa Muffins will blow you away! Perfect for healthy breakfasts and snacks.

Prep: 15 mins
Cook: 25 mins
Total: 45 mins

Servings: 12 muffins

Ingredients
  

  • 1 1/2 cups cooked, cooled quinoa  (about 3/4 cup uncooked)
  • 2 cups white whole wheat flour
  • 2/3 cup packed dark brown sugar*
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons  baking powder
  • 3/4 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup low fat buttermilk, plus 2 tablespoons
  • 1/4 cup plain non-fat Greek yogurt
  • 3 tablespoons  canola oil or melted, cooled coconut oil
  • 1 teaspoon  pure vanilla extract
  • 1 cup freshly grated carrots lightly pressed dry
  • 1/2  cup mix-ins: toasted chopped walnuts or pecans, raisins, golden raisins, dried cranberries, chopped dried apricots, or other chopped dried fruit (I love a mix of walnuts and golden raisins)

Instructions
 

  • If needed, cook the quinoa. Be careful not to overcook or use more than the necessary amount of water. The quinoa grains should be tender but still separate, rather than mushy and clumped together. When ready to bake, preheat your oven oven to 350 degrees F. Line a standard muffin tin with paper liners or lightly coat with cooking spray.
  • In a large bowl, whisk together the cooked quinoa, white whole wheat flour, brown sugar, cinnamon, ginger, baking powder, and salt.
  • In a small bowl or large measuring cup, whisk together the egg, buttermilk, yogurt, oil, and vanilla. Add the milk mixture to the quinoa mixture and stir by hand, just until combined. Gently fold in the carrots and any desired mix-ins. Divide among the muffin cups.
  • Bake 25 to 28 minutes, until a toothpick inserted into the center of a muffin comes out clean. Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place on the wire rack to cool completely. Enjoy plain or with a smear of peanut butter, apple butter, or a bit of softened, salted butter.

Notes

*These muffins are very lightly sweet. For a sweeter muffin, increase the brown sugar to 3/4 cup.

Nutrition

Serving: 1muffin (with walnuts)Calories: 202kcalCarbohydrates: 34gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 16mgSodium: 105mgFiber: 4gSugar: 12g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0Print0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




68 Comments

Leave a comment

    1. Hi Melle! Unfortunately I don’t have any experience with quinoa flour, so it would be an experiment. If you’ve successfully substituted quinoa flour in other recipes, it may be worth a try!

  1. Trying to fortify a VERY picky eater! Could I puree the carrots to sneak them in? Would it be the same measurement of one cup? Thank you! They look delish!

    1. Hi Jody, I would be hesitant to recommend this, because I’m worried it would make the batter too moist. Instead I would suggest grating them really really finely. Good luck!

  2. I know this is an old post, but I thought I’d let you know that I made it and loved it! I’m going to be cooking for myself at ucla this year so I’ve been testing out a lot of different recipes in preparation. I used coconut oil and chopped dates as a mix-in which I think gave it a good amount of sweetness! I don’t know how you think of these recipes but it worked out really well! 5 stars

    1. Paige, I’m so glad to hear you loved these muffins! Thanks for giving the recipe a try and sharing your mix-ins. :) Good luck with the upcoming school year!

  3. These turned out great for me!  I was looking for a  healthy breakfast for my kids to eat at daycare and my kids loved them!  Do you know if these freeze well?5 stars

Load More Comments