These mini quinoa carrot cake muffins make a great light snack. They’re delicately spiced with cinnamon, ginger, and nutmeg, plus they’re full of grated carrot, making them a healthier version of a regular carrot cake muffin. With no refined sugar, they’re so good you could even eat two. The quinoa also makes them slightly dense and wonderfully moist with a great texture.
Being a nutritious complete protein with all 9 essential amino acids, and being high in fiber, the quinoa gives loads of added health benefits to these mini quinoa muffins.
I always try to add in as many vegetables as I can to every meal (see my blog Veggie Desserts!), so for these muffins I’ve grated in a carrot. It makes them extra moist so they last for days and don’t dry out. They’re perfect for making on a Sunday and taking to work all week long.
I love using quinoa as oatmeal in the morning or to add into a salad. It keeps me full for longer and I love its delicately nutty flavor. Plus, it’s so easy to make. Just simmer it one part quinoa to 2 parts water for 15 minutes and it’s ready!
If you ever have any plain quinoa left over, then save it in the fridge. Leftover quinoa is perfect for these mini muffins. They’re also a great way to use up carrots.
Quinoa Carrot Cake Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- 2 ripe bananas, mashed
- 4 tbsp maple syrup
- 1 large free-range egg
- ½ cup vegetable oil, plus extra for greasing
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups cooked quinoa (made from ¾ cup uncooked)
- 1 medium carrot, peeled and grated (makes ½ cup grated)
- Preheat oven to 375°F. Lightly grease a 12-hole muffin tin with oil or butter.
- In a large bowl, use an electric mixer to beat the banana, maple syrup, egg, oil and vanilla together for a few minutes until smooth.
- Sift in the flour, baking powder and spices, then use a spatula to gently combine by hand. Add the quinoa and grated carrot and gently mix.
- Spoon the batter into the muffin cups and bake for 20-25 minutes or until golden and an inserted skewer comes out clean.
- Allow to cool in the tin for 10 minutes before turning onto a wire rack to cool completely.
Quinoa adds bulk and texture, while carrots and spices add flavor to these healthy carrot cake muffins.