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Carrot Quinoa Muffins

 
Carrot Quinoa Muffins
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $0.74

$0.74 per serving

27 people like this recipe

27 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian morning meal,brunch,breakfast
spoonacular Score:51%

Spoonacular Score: 51%

 

Carrot Quinoa Muffins is a lacto ovo vegetarian recipe with 12 servings. One serving contains 296 calories, 6g of protein, and 19g of fat. For 74 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut, quinoa, kamut flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It works well as a breakfast. 27 people were impressed by this recipe. It is brought to you by Foodista. With a spoonacular score of 45%, this dish is solid. If you like this recipe, you might also like recipes such as Carrot Quinoa Muffins, Quinoa-Carrot Muffins, and Quinoa-Carrot Muffins.

Ingredients

Servings:
0.13 tsps
0.13 tsps allspice
allspice
1 tsp
1 tsp baking soda
baking soda
1 Tbsp
1 Tbsp powdered cane sugar
powdered cane sugar
1.25 c
1.25 c carrots
carrots
0.5 tsps
0.5 tsps cinnamon
cinnamon
0.33 cup
0.33 cup coconut oil
coconut oil
1 c
1 c cooked quinoa
cooked quinoa
0.5 c
0.5 c dark brown sugar
dark brown sugar
2
2 eggs
eggs
0.25 c
0.25 c kamut flour
kamut flour
1 can
1 can canned refrigerated full fat coconut milk
canned refrigerated full fat coconut milk
0.5 c
0.5 c chobani pineapple greek yogurt
chobani pineapple greek yogurt
0.13 tsps
0.13 tsps ground ginger
ground ginger
0.13 tsps
0.13 tsps ground nutmeg
ground nutmeg
0.5 tsps
0.5 tsps salt
salt
0.5 c
0.5 c spelt flour
spelt flour
0.25 c
0.25 c unsweetened coconut
unsweetened coconut
0.25 c
0.25 c unsweetened coconut
unsweetened coconut
1 tsp
1 tsp vanilla
vanilla
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
0.5 c
0.5 c walnuts
walnuts
0.75 c
0.75 c whole wheat pastry flour
whole wheat pastry flour
0.13 tsps allspice
0.13 tsps
allspice
1 tsp baking soda
1 tsp
baking soda
1 Tbsp powdered cane sugar
1 Tbsp
powdered cane sugar
1.25 c carrots
1.25 c
carrots
0.5 tsps cinnamon
0.5 tsps
cinnamon
0.33 cup coconut oil
0.33 cup
coconut oil
1 c cooked quinoa
1 c
cooked quinoa
0.5 c dark brown sugar
0.5 c
dark brown sugar
2 eggs
2
eggs
0.25 c kamut flour
0.25 c
kamut flour
1 can canned refrigerated full fat coconut milk
1 can
canned refrigerated full fat coconut milk
0.5 c chobani pineapple greek yogurt
0.5 c
chobani pineapple greek yogurt
0.13 tsps ground ginger
0.13 tsps
ground ginger
0.13 tsps ground nutmeg
0.13 tsps
ground nutmeg
0.5 tsps salt
0.5 tsps
salt
0.5 c spelt flour
0.5 c
spelt flour
0.25 c unsweetened coconut
0.25 c
unsweetened coconut
0.25 c unsweetened coconut
0.25 c
unsweetened coconut
1 tsp vanilla
1 tsp
vanilla
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
0.5 c walnuts
0.5 c
walnuts
0.75 c whole wheat pastry flour
0.75 c
whole wheat pastry flour

Equipment

mixing bowl
mixing bowl
muffin tray
muffin tray
hand mixer
hand mixer
toothpicks
toothpicks
oven
oven
mixing bowl
mixing bowl
muffin tray
muffin tray
hand mixer
hand mixer
toothpicks
toothpicks
oven
oven


Instructions

Muffins

  1. Preheat the oven to 350F. Grease or line a muffin tin with paper liners and set aside.
  2. In a large bowl, mix quinoa, sugar, flours, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
  3. In a smaller bowl, mix coconut oil, Chobani pineapple greek yogurt, vanilla, and eggs.
  4. Add the wet ingredients to the dry ingredients .. then gently fold in the carrots, coconut, and walnuts .. until just mixed.
  5. Divide the batter evenly such that none of the muffin tins is filled more than 3/4 full (ish 16 standard size muffins)
  6. Bake 20-25 minutes, until golden brown and a toothpick inserted comes out clean.[br]

Coconut Whip

  1. 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).
  2. Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid.
  3. Sift in the powdered sugar (amount depends on how sweet you like it) and mix until combined.
  4. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy.
  5. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.75
Ingredient
⅛ teaspoons allspice
1 tablespoon powdered cane sugar
1.25 cups carrots
½ teaspoons cinnamon
⅓ cups coconut oil
1 cup cooked quinoa
½ cups dark brown sugar
2 eggs
¼ cups kamut flour
1 can canned refrigerated full fat coconut milk
½ cups chobani pineapple greek yogurt
⅛ teaspoons ground ginger
⅛ teaspoons ground nutmeg
½ cups spelt flour
¼ cups unsweetened coconut
¼ cups unsweetened coconut
1 teaspoon vanilla
½ teaspoons vanilla extract
½ cups walnuts
¾ cups whole wheat pastry flour
Price
$0.03
$0.02
$0.28
$0.05
$1.13
$0.53
$0.35
$0.48
$0.32
$2.33
$0.71
$0.03
$0.02
$0.34
$0.17
$0.17
$0.31
$0.16
$1.40
$0.22
$9.05

Nutritional Information

Quickview
307 Calories
6g Protein
19g Total Fat
29g Carbs
5% Health Score
Limit These
Calories
307k
15%

Fat
19g
30%

  Saturated Fat
13g
85%

Carbohydrates
29g
10%

  Sugar
11g
13%

Cholesterol
27mg
9%

Sodium
234mg
10%

Get Enough Of These
Protein
6g
13%

Manganese
1mg
54%

Vitamin A
2270IU
45%

Selenium
11µg
17%

Phosphorus
150mg
15%

Fiber
3g
14%

Magnesium
55mg
14%

Iron
2mg
14%

Copper
0.28mg
14%

Vitamin B1
0.12mg
8%

Potassium
260mg
7%

Vitamin B6
0.15mg
7%

Zinc
1mg
7%

Vitamin B2
0.11mg
7%

Folate
26µg
7%

Vitamin B3
1mg
6%

Calcium
44mg
4%

Vitamin B5
0.37mg
4%

Vitamin E
0.4mg
3%

Vitamin K
2µg
2%

Vitamin B12
0.12µg
2%

Vitamin C
1mg
2%

covered percent of daily need

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