Carrot and Quinoa Muffin Recipe

  • Carrot and Quinoa Muffin Recipe

    If you are looking for a muffin recipe that the whole family will love, this carrot and quinoa muffin recipe is for you!  We make these muffins regularly in our house as a special treat for the kids (and the adults too!) as they are a filling snack and most importantly, easy to put together. What I also like about them is that although the kids are having a treat, they are still getting some good stuff into them thanks to the inclusion of carrot, dates and quinoa.

    Carrot and Quinoa Muffin Recipe


    Another plus for this recipe is that it makes a large batch of muffins (approximately 24) and I like to freeze half of them in either individual or portions of 2-3 muffins for an easy lunchbox treat or snack.  We also use this recipe to make a carrot and quinoa cake (which is delicious topped with cream cheese icing!) and cook it for approximately 45 – 50 minutes in a 20 cm square cake tin.

    Carrot and Quinoa Muffins

    A wholesome muffin recipe that tastes like a treat but delivers a nutrition injection.

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    Published:
    Prep Time:
    Cook time:
    Servings: 24

    Ingredients:

    • self raising flour: 1 ½ cups
    • cinnamon: 1 teaspoon
    • mixed spice: 1 teaspoon
    • brown sugar: 1 cup
    • quinoa flakes: 1 cup - cooked
    • grated carrot: 2 cups
    • chopped dates: ½ cup
    • shredded coconut: ½ cup
    • eggs: 4
    • vegetable oil: ¾ cup
    • vanilla extract: 1 teaspoon

    Directions:

    Step 1: Preheat oven to 170℃ fan-forced and line 2 x 12 hole muffin tins with paper cases.  

    Step 2: Cook the quinoa flakes as per the packet instructions and set aside to cool.

    Step 3: Sift the self raising flour, cinnamon and mixed spice together in a large bowl.

    Carrot and Quinoa Muffins

    Step 4: Add the brown sugar, cooked quinoa, chopped dates, shredded coconut and grated carrot to the bowl with the dry ingredients and stir to combine.

    Carrot and Quinoa Muffins

    Step 5: In a jug combine the eggs, vegetable oil and vanilla extract and mix well to combine. Pour into the bowl with all the other ingredients and gently mix until just combined.

    Carrot and Quinoa Muffins

    Step 6: Divide the mixture between the muffin cases until they are approximately ½ full and bake for 18 - 20 minutes or until the Carrot and Quinoa Muffins are golden on top and cooked through when tested with a skewer.

    Carrot and Quinoa Muffins

    Step 7: Allow the muffins to cool in the tins for 10 minutes before carefully transferring to a wire rack to completely cool. Serve immediately, or keep in an airtight container for a few days. This recipe freezes well.

    Carrot and Quinoa Muffins

    More snack recipes to try:

    Images: Lauren Matheson