Carrot-Quinoa Muffins
Recipe type: vegan baking
Cuisine: vegan, dairyfree, eggless
Prep time: 
Cook time: 
Total time: 
Serves: makes 12 muffins
Deliciously moreish healthy carrot-cake muffins. Don't be put off by the long-ish list of ingredients, these are worth it!
  • 175 g cooked quinoa
  • 175 g grated carrot
  • 1 apple, grated
  • 75 g dark brown muscovado sugar
  • 75 ml vegetable oil
  • 125 ml soya milk
  • 1 tsp apple cider vinegar
  • 175 g wholemeal self-raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp grated nutmeg
  • 2 tbsp dessicated coconut
  • 50 g golden raisins
  1. Preheat the oven to Fan 160C.
  2. In a small bowl, add the vinegar to the soya milk and give it a stir so that it curdles.
  3. Mix the oil and sugar in a large bowl and stir in the cooked quinoa, grated carrot and grated apple. Pour in the curdled soya milk/vinegar mixture. Add the flour, baking powder, coconut, cinnamon and nutmeg and mix until the flour is incorporated; try not to overmix. Fold in the raisins.
  4. Spoon into 12 muffin cases and bake in the preheated oven for 35 minutes. Leave to cool and store in an airtight container.
These also freeze well - pop a frozen muffin in a packed lunch in the morning and it will have defrosted by lunchtime.
Recipe by Entering Vegan Territory at