Photo: Diliara Garifullina
Carrot & Quinoa Muffins
18 ingredients
20 min + 25 min
12
openrecipes
Healthy, naturally sweet and filled with protein, these carrot quinoa muffins are a wonderful idea for breakfast or snacks.
Estimated Nutrition (whole recipe, rough)
1357
Calories
50g
Protein
42g
Fat
197g
Carbs
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Yogurt | 170g plain Greek | 100 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
| Spelt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Cooked Quinoa
- ½ cups Organic Dark Brown Sugar
- ¾ cups Whole Wheat Pastry Flour
- ½ cups Spelt Flour
- ¼ cups Kamut Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Cinnamon
- ⅛ teaspoons Ground Ginger
- ⅛ teaspoons Ground Nutmeg
- ⅛ teaspoons Allspice
- ½ teaspoons Kosher Salt
- ⅓ cups Coconut Oil
- ½ cups Choboni Pineapple Greek Yogurt
- 1 teaspoon Vanilla
- 2 Eggs, Lightly Beaten
- 1-¼ cup Loosely Packed Grated Carrots
- ¼ cups Unsweetened Coconut, Toasted
- ½ cups Walnuts, Toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes