Quinoa Carrot Cake Breakfast Muffins
Quinoa is a complete protein, containing all nine essential amino acids.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Quinoa Carrot Cake Breakfast Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
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Cook the quinoa according to package instructions and let it cool.
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In a large bowl, combine the cooked quinoa, grated carrots, almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
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In a separate bowl, whisk together the coconut oil, maple syrup, almond milk, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and mix until well combined.
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Fold in the raisins and walnuts.
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Divide the batter evenly among the muffin cups.
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Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the muffins cool in the tin for 10 minutes.
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Transfer the muffins to a wire rack to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 26g9%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
