Carrot Quinoa Muffins

Are you looking for a wholesome treat that combines the natural sweetness of carrots with the nutty flavor of quinoa? Look no further than these delightful Carrot Quinoa Muffins! Perfect for breakfast, a snack, or even dessert, these muffins are packed with nutrients and flavor. They are moist, fluffy, and offer a unique twist on the classic muffin recipe. Whether you’re a busy parent, a health-conscious individual, or just someone who loves delicious baked goods, these muffins will quickly become a favorite in your kitchen.

Why This Recipe Is Reliable

This Carrot Quinoa Muffins recipe is not only simple to make, but it also yields consistent results every time. The combination of quinoa and whole wheat flour provides a sturdy base while keeping the muffins light and airy. The addition of spices like cinnamon and ginger adds warmth, while the grated carrots contribute natural sweetness and moisture. With straightforward ingredients and clear instructions, you’ll be able to whip these up in no time, making them a reliable choice for any occasion.

Shopping List

• 1 cup cooked, cooled quinoa (about 3/4 cup uncooked)
• 2 cups white whole wheat flour
• 3/4 cup packed dark brown sugar (for sweetness and moisture)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 large egg
• 3/4 cup low-fat buttermilk, plus 2 tablespoons
• 1/2 cup plain non-fat Greek yogurt
• 3 tablespoons canola oil (or melted, cooled coconut oil)
• 1 teaspoon pure vanilla extract
• 1 cup freshly grated carrots, lightly pressed dry
• 1/2 cup mix-ins (toasted chopped walnuts or pecans, raisins, golden raisins, dried cranberries, chopped dried apricots, or other chopped dried fruit)

What You’ll Need (Gear)

• Mixing bowls – for combining dry and wet ingredients.
• Whisk – to ensure everything is well combined.
• Rubber spatula – for folding in the carrots and mix-ins gently.
• Muffin tin – to shape and bake your muffins.
• Parchment paper or muffin liners – for easy removal and cleanup.
• Grater – for shredding the carrots fresh.

Cooking Carrot Quinoa Muffins: The Process

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This step is crucial for ensuring that your muffins rise properly and have that perfect golden-brown color.

Step 2: Prepare Muffin Tin

Line a muffin tin with parchment paper liners or spray it lightly with cooking spray. This will prevent your muffins from sticking and make cleanup a breeze.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the white whole wheat flour, dark brown sugar, ground cinnamon, ground ginger, baking powder, and kosher salt. This helps to evenly distribute the dry ingredients and ensures a uniform texture.

Step 4: Combine Wet Ingredients

In another bowl, whisk together the egg, low-fat buttermilk, Greek yogurt, canola oil (or melted coconut oil), and pure vanilla extract until smooth and well combined.

Step 5: Combine Quinoa and Carrots

Stir the cooled quinoa and freshly grated carrots into the wet ingredients, making sure they are well incorporated. This adds texture and nutrients to your muffins.

Step 6: Combine Wet and Dry Ingredients

Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly fine!

Step 7: Add Mix-Ins

Fold in your choice of mix-ins, such as toasted walnuts and golden raisins, until evenly distributed. This adds a delightful crunch and sweetness to every bite.

Step 8: Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise without overflowing.

Step 9: Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and spring back when lightly pressed.

Step 10: Cool

Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or store them for later!

Variations by Season

• Spring: Add fresh blueberries or raspberries for a fruity twist.
• Summer: Incorporate shredded zucchini for extra moisture.
• Fall: Mix in chopped apples and a pinch of nutmeg for a seasonal flavor.
• Winter: Add chopped cranberries and orange zest for a festive touch.

Flavor Logic

The flavors in these Carrot Quinoa Muffins are carefully balanced to create a delightful experience. The warm spices of cinnamon and ginger complement the natural sweetness of the carrots, while the quinoa adds a nutty undertone. The mix-ins, such as nuts and dried fruits, provide additional texture and bursts of flavor. Each bite is a harmonious blend of wholesome ingredients that leave you feeling satisfied and energized.

Storage Pro Tips

To keep your Carrot Quinoa Muffins fresh and delicious, follow these simple storage tips:

• Store muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze muffins in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to 3 months.
• To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F (175°C) until heated through.

Carrot Quinoa Muffins FAQs

Can I use regular all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for the white whole wheat flour. However, the muffins may be slightly less nutritious and may not have the same depth of flavor.

Can I make these muffins vegan?

Yes! To make these muffins vegan, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use a plant-based yogurt, and replace buttermilk with a non-dairy milk mixed with a splash of vinegar.

How can I make these muffins gluten-free?

To make gluten-free Carrot Quinoa Muffins, you can substitute the white whole wheat flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for better texture.

Can I add more spices or flavorings?

Absolutely! Feel free to experiment with additional spices like nutmeg or cardamom. You can also add zest from oranges or lemons for a citrusy kick!

Quick Weeknight Wins

• Quick Banana Muffins
• Easy Chocolate Chip Muffins
• 1-Bowl Vegan Chocolate Chip Cookies
• Best Blueberry Muffins

In Closing

These Carrot Quinoa Muffins are a delightful way to enjoy a nutritious snack or breakfast. With their moist texture, warm spices, and the added crunch of nuts and dried fruit, they are sure to please both kids and adults alike. Whether you make them for a busy weekday breakfast or a cozy weekend treat, they are bound to become a staple in your baking repertoire. So go ahead, gather your ingredients, and enjoy the delightful process of baking these wholesome muffins!

Carrot Quinoa Muffins

These Carrot Quinoa Muffins are a wholesome treat! Packed with nutrients, they're perfect for breakfast, a snack, or even dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup cooked, cooled quinoa (about 3/4 cup uncooked)
• 2 cups white whole wheat flour
• 3/4 cup packed dark brown sugar (for sweetness and moisture)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 large egg
• 3/4 cup low-fat buttermilk , plus 2 tablespoons
• 1/2 cup plain non-fat Greek yogurt
• 3 tablespoons canola oil (or melted, cooled coconut oil)
• 1 teaspoon pure vanilla extract
• 1 cup freshly grated carrots (lightly pressed dry)
• 1/2 cup mix-ins (toasted chopped walnuts or pecans, raisins, golden raisins, dried cranberries, chopped dried apricots, or other chopped dried fruit)

Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Muffin tin
• Parchment paper or muffin liners
• Grater

Method

 

1. Preheat your oven to 350°F (175°C). This step is crucial for ensuring that your muffins rise properly and have that perfect golden-brown color.
2. Line a muffin tin with parchment paper liners or spray it lightly with cooking spray to prevent sticking.
3. In a large mixing bowl, whisk together the white whole wheat flour, dark brown sugar, ground cinnamon, ground ginger, baking powder, and kosher salt.
4. In another bowl, whisk together the egg, low-fat buttermilk, Greek yogurt, canola oil (or melted coconut oil), and pure vanilla extract until smooth.
5. Stir the cooled quinoa and freshly grated carrots into the wet ingredients, making sure they are well incorporated.
6. Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined.
7. Fold in your choice of mix-ins, such as toasted walnuts and golden raisins.
8. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
9. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick comes out clean.
10. Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Store muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
• To reheat, microwave for 15-20 seconds or warm in the oven at 350°F (175°C).