Carrot-Quinoa Muffins

posted in: Baking, Recipes | 0

Don’t be put off by the long-ish list of ingredients, these are worth it!

 

Makes 12 muffins

Ingredients

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

1/2 tsp grated nutmeg

2 tbsp dessicated coconut

50 g golden raisins

 

 

Method

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.

 

Tips: I used big fat plump golden raisins, but common-or-garden raisins will do just fine if that’s all you’ve got. 

These are quick to make provided you already have a batch of cooked quinoa on hand. I now cook extra quinoa for baking with whenever I make a quinoa salad or tabouleh (or rather, whenever I want to bake with quinoa, I make a quinoa salad…). 

I also save time by grating the carrot in my food processor, and doing this in larger quantities makes for less washing up – a bowl of grated carrot will keep in the fridge for a day or two, where it’s ready to pile on top of hummus in sandwiches or falafel wraps, mix in to homemade bean burgers, or add to a salad. 

 

 

 

 

 

 


 

Carrot-Quinoa Muffins
 
Prep time
Cook time
Total time
 
Deliciously moreish healthy carrot-cake muffins. Don't be put off by the long-ish list of ingredients, these are worth it!
Author:
Recipe type: vegan baking
Cuisine: vegan, dairyfree, eggless
Serves: makes 12 muffins
Ingredients
  • 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
Instructions
  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.
Notes
These also freeze well - pop a frozen muffin in a packed lunch in the morning and it will have defrosted by lunchtime.
 

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