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Carrot Quinoa Muffins

These Gluten Free Carrot Quinoa Muffins with Cinnamon Drizzle are a delicious way to start your day!
Not gluten free? Use ½ cup all purpose flour plus ½ cup toasted quinoa flour in place of the gluten free flour blend.
Course Breakfast
Cuisine American, Gluten Free, Quinoa
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 9
Calories 217kcal
Author Wendy Polisi

Ingredients

  • 1 cup all purpose gluten free flour blend
  • ½ cup cooked quinoa
  • ½ cup coconut palm sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1/3 cup milk dairy or non-dairy
  • 1 teaspoon lemon juice
  • 2 eggs at room temperature (or flax eggs)
  • ¼ cup applesauce
  • 1/3 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • Cinnamon Drizzle optional
  • ½ cup powdered sugar
  • ½ teaspoon cinnamon
  • ½ tablespoon milk dairy or non-dairy

Instructions

  • Preheat oven to 350 degrees. Line a muffin tin with 9 paper cups. If using flax eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Whisk well and set aside.
  • In a large bowl combine gluten free flour blend, cooked quinoa, coconut palm sugar, cinnamon, baking powder, baking soda and sea salt.
  • Combine milk and lemon juice in a small bowl. Set aside to curdle. If using flax eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Set aside to thicken.
  • In a medium bowl combine milk mixture, eggs or flax eggs and applesauce. Whisk until well combined. Add coconut oil and vanilla extract. Stir until combined and then add wet mixture to the dry mixture.
  • Stir in carrots until just combined and spoon batter into cups. Bake for 22 to 28 minutes, until a toothpick comes out clean.
  • Cool in pan for 10 minutes and then transfer to a wire rack to continue cooling. Top with cinnamon drizzle if desired.
  • Cinnamon Drizzle In a small bowl combine all ingredients. Add additional milk until desired texture is achieved.

Nutrition

Calories: 217kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 231mg | Potassium: 219mg | Fiber: 2g | Sugar: 15g | Vitamin A: 4825IU | Vitamin C: 1.9mg | Calcium: 76mg | Iron: 0.9mg