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.
Line a muffin tin with parchment paper liners or spray it lightly with cooking spray to prevent sticking.
In a large mixing bowl, whisk together the white whole wheat flour, dark brown sugar, ground cinnamon, ground ginger, baking powder, and kosher salt.
In another bowl, whisk together the egg, low-fat buttermilk, Greek yogurt, canola oil (or melted coconut oil), and pure vanilla extract until smooth.
Stir the cooled quinoa and freshly grated carrots into the wet ingredients, making sure they are well incorporated.
Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined.
Fold in your choice of mix-ins, such as toasted walnuts and golden raisins.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick comes out clean.
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.
