Vegetarian

Carrot quinoa muffins

Name: Carrot quinoa muffins
Total time: 45 min
Yield: 12 servings
Ingredients: 0.12 tsps ground allspice; 1 tsp baking soda; 1 Tbsp cane sugar; 160 g carrots; 0.5 tsps ground cinnamon; 72.67 ml coconut oil; 185 g cooked quinoa; 110 g dark brown sugar; 2 free range eggs; 46.5 g kamut flour; 1 can coconut milk; 100 ml greek yogurt; 0.12 tsps ground ginger; 0.12 tsps ground nutmeg; 0.5 tsps salt; 60 g spelt flour; 21.25 g shredded coconut; 1 tsp vanilla; 0.5 tsps vanilla extract; 58.5 g walnuts; 90 g pastry flour

Carrot Quinoa Muffins is a lacto-ovo vegetarian recipe that takes around 45 minutes to make. It works well as a breakfast option and covers 10% of your daily requirements of vitamins and minerals. Try making this dish during the fall season as a cozy treat.

Ingredients

ground allspice

0.12 tsps

baking soda

1 tsp

cane sugar

1 Tbsp

carrots

160 g

ground cinnamon

0.5 tsps

coconut oil

72.67 ml

cooked quinoa

185 g

dark brown sugar

110 g

free range eggs

kamut flour

46.5 g

coconut milk

1 can

greek yogurt

100 ml

ground ginger

0.12 tsps

ground nutmeg

0.12 tsps

salt

0.5 tsps

spelt flour

60 g

shredded coconut

21.25 g

vanilla

1 tsp

vanilla extract

0.5 tsps

walnuts

58.5 g

pastry flour

90 g

Method

Muffins
Preheat the oven to 350F. Grease or line a muffin tin with paper liners and set aside.In a large bowl, mix quinoa, sugar, flours, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.In a smaller bowl, mix coconut oil, Chobani pineapple greek yogurt, vanilla, and eggs.
Add the wet ingredients to the dry ingredients .. then gently fold in the carrots, coconut, and walnuts .. until just mixed.Divide the batter evenly such that none of the muffin tins is filled more than 3/4 full (ish 16 standard size muffins)
Bake 20-25 minutes, until golden brown and a toothpick inserted comes out clean.[br]Coconut Whip
Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies). Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Sift in the powdered sugar (amount depends on how sweet you like it) and mix until combined.
Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Whipped cream is best served immideately, but can be stored in an air tight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.

Nutrition:

307 kcal

Carbs

29 g

Fat

19 g

Protein

6 g

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