I went through a stage of adding quinoa to just about everything. I’m a massive fan. The kids loved it (no, they didn’t). This carrot and quinoa muffins recipe was born during those wild quinoa days of 2017. It’s pretty much the only quinoa thing the kids will still eat. Though, I’m ever hopeful…
About Life lolly shop
I popped over to About Life to get the quinoa flakes. Have you ever been to an About Life store? They are like the modern day lolly counter, just packed full of stuff you want to eat. I stocked up on Pukka teas, Dr Bronner’s Green Tea Hemp Soap, Thomas Chipman chips and Riddle’s Creek lemon toothpaste while I was there. Lollies have come a long way for me!
Back to the quinoa muffins
Yep, I know you’re only here for the bestest, moistest, yummiest carrot and quinoa muffins recipe. I found I only had giant muffin cases, so I made 16 muffins, but if you had normal-people muffin cases you would get at least 20 muffins out of this recipe. It freezes well, so don’t be scared to make the full recipe and freeze a batch for lunchboxes.
Another good one: Honey and carrot muffins
Carrot and quinoa muffins
Makes: 16-20 muffins
Takes: 15 mins (plus cooling time)
Bakes: 18-25 mins
• 1 ½ cups wholemeal self-raising flour (plain okay too)
• 1 – 2 tsps cinnamon
• ¾ cup brown sugar
• ½ cup quinoa flakes (see notes)
• 2 cups grated carrot (about 3 carrots)
• ½ cup sultanas
• ½ cup shredded coconut
• 4 eggs
• ¾ cup canola oil
• 1 tsp vanilla extract
Preheat oven to 170ºC fan-forced and line 2 x 12 hole muffin tins with 16 large paper cases or 20 small.
Cook the quinoa flakes (see Notes below) and leave to cool. Wash and grate your carrots, ready to go – top and tail, but no need to peel them.
Sift the flour and cinnamon together in a large bowl, then add the brown sugar, cooked quinoa, sultanas, shredded coconut and grated carrot and stir to combine.
Combine the eggs, vegetable oil and vanilla extract in a small bowl and mix well to combine. Pour into the large bowl with all the other ingredients and gently mix until just combined. Don’t over-mix.
Spoon the mix into the muffin cases, filling each case about halfway full. Bake small muffins for 18 – 20 minutes or large muffins for 20-25 or until golden on top. Check they are cooked through when tested with a skewer (I just shove a knife blade into the middle one and hope for the best).
Allow the muffins to cool for 5 or so minutes before putting them on a wire rack to completely cool.
* This is how I cook the quinoa flakes: put ½ cup of the flakes into a microwave-safe bowl and pour in 1 cup of water. Cook on high for 1 ½ minutes. Stir well and leave to cool. Makes about 1 cup.
* If you can’t get your hands on quinoa flakes, substitute a cup of cooked porridge. Just as nice.
* Keep in an airtight container for a day or two, or freeze the muffins in a freezer bag for up to 2 months and take out as needed. Pop a frozen muffin into the lunchbox, ready to enjoy by recess or lunch.
Do you also like a bit of quinoa?