Carrot & Quinoa Muffins

Carrot & Quinoa Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 244.6
  • Total Fat: 11.4 g
  • Cholesterol: 53.6 mg
  • Sodium: 135.2 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.3 g

View full nutritional breakdown of Carrot & Quinoa Muffins calories by ingredient
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recipe found at
picture of actual muffins I made!

recipe found at
picture of actual muffins I made!

Number of Servings: 12


    Carrot & Quinoa Muffins
    makes 1 dozen

    1 c cooked quinoa
    1 c demerara sugar, plus 1 T for sprinkling (raw sugar)
    3/4 c whole wheat pastry flour
    3/4 c all-purpose flour
    1 t baking soda
    1/2 t salt
    1/2 c butter (1 stick), melted
    1/2 c greek yogurt
    1 t vanilla
    2 eggs, beaten
    1 c loosely packed grated carrots
    1/4 c toasted walnuts, chopped


Preheat oven to 350F. Grease a muffin tin, and set aside.

In a large bowl, mix together quinoa, sugar, flours, baking soda and salt. In a small bowl, mix together butter (allow to cool), yogurt, vanilla and eggs. Stir into flour bowl, mixing well. Gently fold in carrots and walnuts, until just mixed.

Divide batter evenly among muffin tin, and transfer to the oven. Bake 20-25 minutes, sprinkling 1 T demerara sugar over top during the last 5 minutes, until golden brown and a toothpick inserted comes out clean.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user MELNELO.

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