Quinoa Carrot Muffins

I had an infuriatingly small amount of quinoa that had been sitting in my cabinet for longer than I’d like to admit. I was convinced it was mocking me.

When I was browsing for recipes to throw it into, these muffins were the first thing to catch my eye. Of course, I had to work with what I had lying around. These bite-sized babies were the result.

Makes approx 12 servings.

Macros per muffin: 200 calories, 6g protein, 29g carbs, 7g fat.

Ingredients:

• 85g quinoa (weighed dry)

• 280g whole wheat flour

• 70g light brown sugar

• 70g shredded carrot

• 1 egg

• 3 tbsp coconut oil

• 1 cup almond-cashew milk blend

• 40g crushed walnuts

• 1 tsp vanilla

• 1 1/2 tsp baking powder

• 2 tsp ground cinnamon

• 1 tsp ground ginger

Assembly:

1. Cook the quinoa and let it cool.

2. Preheat oven to 350°F.

3. Mix together the quinoa, sugar, and all powder ingredients.

4. In a separate bowl, whisk the egg, milk, yogurt, oil, and vanilla.

5. Combine the two mixtures until smooth.

6. Fold in the carrot and walnuts until evenly distributed.

7. Pour into a greased or lined muffin tin.

8. Bake for 25 minutes or until they pass a toothpick test.

9. Let cool.