Extra-delicious carrot and quinoa muffins

by

Eat

Carrot and quinoa muffins recipe #recipe #muffins #quinoa

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 SoapThomas 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

Carrot and quinoa muffins recipe #recipe #muffins #quinoa

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

Carrot and quinoa muffins recipe #recipe #muffins #quinoa

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.

Notes:

* 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?

 

Carrot and quinoa muffins recipe #recipe #muffins #quinoa

Written by Bron Maxabella

Bron is the founder of Mumlyfe and is so happy to welcome you here. Bron has been writing in the Australian parenting space as Maxabella for more than seven years and is mum to three mostly happy kids and wife to one mostly happy husband. Mostly happy is a win, right?

We’re very social

More for you

Bill Granger’s self-saucing chocolate puddings

Bill Granger’s self-saucing chocolate puddings

Try this version of Bill Granger's self-saucing chocolate puddings if you dare! I'm not even going to pretend that they are in any way welcome on a healthy diet. When you want to treat yourself, this is how you do it. An easy-breezy dish to make that packs and...

Midweek chicken and pumpkin tray bake recipe

Midweek chicken and pumpkin tray bake recipe

I really enjoy cooking, but some days I just want something I can throw together and whack in the oven. That's when this chicken pumpkin tray bake is a godsend. It's the quickest way I know to get restaurant-quality flavour. It's the balsamic vinegar, honey and sage...

How to make easy damper on a stick

How to make easy damper on a stick

In the wintertime we love setting friendly fires in our outside fire pit, which we built out of old bricks and creek pebbles. Cooking damper on a stick is a cold month institution at our place. We gather wood from the bush around our house all autumn long, getting...

Affiliate links

From time to time Mumlyfe uses affiliate links.  It means that Mumlyfe may recieve a small commission at no cost to you when you make a purchse using the link.  YOu can find out more about how it works here.

You may also like

Related

The ‘new normal’: it’s okay to not do all the things

The ‘new normal’: it’s okay to not do all the things

I took some time off while lockdown was in place. It wasn't even intentional, it just sort of happened. When the kids' school and activities were all cancelled, life moved into a new normal - a slow, steady rhythm that I loved. I found myself doing less and less of...

Making nature mandalas and art for kids

Making nature mandalas and art for kids

For a long time my girls have created little nature mandalas and art whenever we are in the bush or out for a walk. They gather collections of things as we wander and bring them together to make nature mandalas. They've been doing it since they were small, and it is...

The best advice my mother ever gave me

The best advice my mother ever gave me

Happy mother's day, mums! I'm celebrating my 16th MD this year. My first was the day after my son was born, way back in 2004. I was recovering from a 40-hour labour and Max was already showing signs of being a "non-sleeper" (as the midwives so mildly put it). To say I...

1 Comment

  1. peanut butter

    These have quickly become a family favourite, and that they are a daily in my muffin rotation! I grind up almonds in my old coffee mill to form almond “flour”, and use whatever flour I even have available – spelt, gluten-free blend, etc. they need always worked, and that we love them. Thanks!

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

Share This