Spiced Carrot & Quinoa Muffins
Recipes / Sweet
Muffins are like the plainclothes police officers of the baking world. The objective of their undercover operation? To get our kiddos eating fruit and veggies. All perfectly achievable because they come disguised as cake! Yep, you can pretty much get away with hiding anything in a muffin. To those little ones, it’s cake!
Made with cinnamon and ginger, these quinoa muffins taste reminiscent of traditional carrot cake but are filling and nutritious. Shredded carrot and applesauce adds natural sweetness, and cooked quinoa provides protein to power your little ones through the day. And let’s not overlook the superfood, the flaxseed, which provides an amazing amount of protein, fibre, omega-3 fatty acids, and vitamins and minerals in just one tablespoon.
Ingredients
WET
120 g (1 cup) carrot, grated
equates to two medium carrots
140 g (1 cup) zucchini, grated
equates to one small zucchini
000 g (1 cup) quinoa, cooked
equates to 55 g (⅓ cup) quinoa, uncooked
250 ml (1 cup) applesauce
equates to three large apples
80 ml (⅓ cup) coconut oil
120 ml (½ cup) maple syrup
2 eggs
DRY
70 g (½ cup) flaxseed, ground
240 g (1½ cups) white spelt flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp gingerbread mix/Chinese 5-spices
½ tsp salt
Method
Preheat oven to 160 C.
Grease a muffin tray with coconut oil.
Mix dry and wet ingredients in separate bowls before combining the two mixtures.
Spoon into muffin tray and bake for 25-30 minutes or until top is golden.
Store in an airtight container for up to three days or freeze for up to three months.
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