Description
These Carrot Quinoa Berry Muffins are made with wholesome ingredients and make a yummy snack. Moist and delicious muffins loaded with carrots, berries, and quinoa balanced out with chocolate chips. YIPEE!
Scale
Ingredients
- 1 cup pureed carrots (I used 2-4oz Beech-Nut babyfood jars)
- 1/4 cup melted coconut oil
- 2 large eggs
- 3/4 cup unsweetened vanilla almond milk
- 3/4 cup 100% pure maple syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon baking soda
- 2 tablespoons ground flax
- 1 tablespoon cinnamon
- 3/4 cup gluten free all purpose flour
- 3/4 cup fine ground almond flour
- 3/4 cup precooked quinoa
- 1 cup finely shredded carrots
- 1 cup dried berry blend (or 1/2 cup raisins and 1/2 cup dried blueberries)
- 1/2 cup semi sweet or dark chocolate chips
Instructions
- Preheat oven to 350 degrees F; coat muffin tins with coconut oil.
- In a large bowl, whisk together carrot puree, coconut oil, eggs, almond milk, maple syrup, and vanilla extract until fully combined.
- Blend in salt, baking soda, flax, cinnamon, all purpose and almond flour until combined.
- Fold in quinoa, shredded carrots, dried fruit and chocolate chips.
- Pour batter into 18 muffin cups and bake in 350 degree oven for 25-30 minutes or until toothpick inserted into center of muffin is clean.
Equipment
- Category: Muffins
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (1/18 recipe)
- Calories: 195
- Sugar: 18g
- Sodium: 62mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 21mg
Keywords: carrot cake muffins, quinoa muffins, whole grain