Packed with protein, cinnamon and natural sweetness, these ultra moist Carrot Quinoa Muffins will blow you away! Perfect for healthy breakfasts and snacks.
1 1/2cupscooked, cooled quinoa— (about 3/4 cup uncooked)
2cupswhite whole wheat flour
2/3cuppacked dark brown sugar*
1 1/2teaspoons baking powder
1/2cuplow fat buttermilk,— plus 2 tablespoons
1/4cupplain non-fat Greek yogurt
3tablespoons canola oil— or melted, cooled coconut oil
1teaspoon pure vanilla extract
1cupfreshly grated carrots— lightly pressed dry
1/2 cupmix-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)
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.
*These muffins are very lightly sweet. For a sweeter muffin, increase the brown sugar to 3/4 cup.