Carrot and Quinoa Muffins

This recipe can be stirred together without the use of a mixer. Do not skimp by replacing the almond flour with all-purpose. The almond flour gives these muffins an amazingly airy texture.

Author: Good Dinner Mom

Serves: 16

Ingredients

• 1 cup cooked and cooled quinoa
• ¾ cup firmly packed brown sugar
• ½ cup coconut oil, melted
• ½ cup Greek yogurt (You could add plain, vanilla or honey flavored)
• 1 teaspoon vanilla extract
• 2 eggs, room temperature, beaten *
• 1 cup loosely packed, grated carrots
• ½ cup walnuts, chopped
• ¾ cup plus 1 tablespoon whole wheat flour
• ¾ cup plus 1 tablespoon almond flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon chia seeds, optional
• 1 tablespoon sesame seeds, optional
• * Vegan substitutions: For the eggs, substitute ½ cup applesauce + 2 teaspoons baking powder. For the greek yogurt, substitute ½ cup soy or coconut yogurt.

Instructions

1. Preheat the oven to 350F. Line a muffin tin with foil liners and set aside.
2. Melt the coconut oil and set aside.
3. In a large bowl, stir together quinoa, sugar, coconut oil, Greek yogurt, vanilla and eggs, carrots and walnuts.
4. In a separate bowl, sift together the flours, baking soda and salt. Add chia and sesame seeds now, if you're using them.
5. Stir the dry ingredients into the wet ingredients, mixing until fully incorporated, but don't over stir mixture. The muffin batter will be about the same consistency as pancake batter.
6. Fill the muffin tins about ¾ full. Bake 18-20 minutes, until the tops are a nice golden color.