For an easy and healthy on-the-go breakfast or quick snack, these little gems take the prize.

QUINOA CARROT MUFFINS

what you will need

2 cup cooked quinoa 2 cup all-purpose flour 3/4 cup packed dark-brown sugar 2 teaspoon baking powder 1 teaspoon kosher salt 1 cup pumpkin seeds 1 cup coarsely grated carrots 1/4 cup neutral oil (I chose grapeseed oil) 1/2 cup milk 1/2 cup carrot juice 1 large egg 1 teaspoon vanilla extract

putting it all together

Mix first six ingredients together in a large bowl (all the dry stuff)

Mix the remaining ingredients together in another bowl (all the wet stuff)

Gently stir the wet into the dry, mixing just until combined.

Spoon into prepared muffin cups.

Bake in a conventional preheated 350 ° oven

or if using a stove top Omnia, covered over medium low heat

for 20-25 minutes, until a toothpick inserted in the centre comes out clean.

Enjoy warm with a morsel of aged cheedar and your morning coffee.

thanks to Sippity Sup for the inspiration

QUINOA CARROT MUFFINS

 

Print

For an easy and healthy on-the-go breakfast or quick snack, these little gems take the prize.

Author: Galley Kat

Ingredients

• 2 cup cooked quinoa
• 2 cup all-purpose flour
• ¾ cup packed dark-brown sugar
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup pumpkin seeds
• 1 cup coarsely grated carrots
• ¼ cup neutral oil (I chose grapeseed oil)
• ½ cup milk
• ½ cup carrot juice
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Mix first six ingredients together in a large bowl (all the dry stuff)
2. Mix the remaining ingredients together in another bowl (all the wet stuff)
3. Gently stir the wet into the dry, mixing just until combined.
4. Spoon into prepared muffin cups.
5. Bake in a conventional preheated 350 ° oven
6. or if using a stove top Omnia, covered over medium low heat
7. for 20-25 minutes, until a toothpick inserted in the centre comes out clean.
8. Enjoy warm with a morsel of aged cheedar and your morning coffee.

3.5.3208