I really wanted to title this post: Karat Koconut Keenwah Muffins
I had two ancient carrots in the fridge and a bag of quinoa in the pantry (leftover from when I made the Quinoa Loaf with Mushrooms and Peas). So what did I do? Make some muffs! Reader Sarah R. was the first to guess correctly!
I’ve been thinking…scheming…dreaming…about baking with quinoa for weeks now. Quinoa is a nutrient-packed grain, making these muffins ever so wholesome and filling.
(The quinoa grains make it sort of cornbread-ish…Mmm Mmm!)
Carrot Coconut Quinoa Muffins
- 3/4 cup whole wheat pastry flour
- 3/4 cup oat flour (ground oats)
- 1/2 cup spelt flour
- 1/3 cup shredded coconut
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup cooked quinoa**
- 1 cup shredded carrots
- 1/2 cup whole milk yogurt (or any other yogurt)
- 2 eggs, beaten
- 1/4-1/2 cup agave nectar (or more-see notes)
- 1/4 cup unsweetened applesauce
- 2 T coconut oil
- 1 tsp vanilla
1. Preheat oven to 350*
2. Cook quinoa (about 12 min.)
3. Combine dry ingredients, excluding quinoa
4. Whisk together wet ingredients
5. Fold wet ingredients into dry ingredients and stir until evenly mixed.
6. Fold in cooked quinoa.
7. Pour into baking cups
8. Bake at 350* for 35-40 minutes
- Add more sugar/agave nectar if you prefer sweeter muffins.
- Use 2 cups of any type of flour.
- The muffins are very moist, so be sure the toothpick is clean before taking them out of the oven.