carrot & quinoa muffins

I feel like I hit the muffin jackpot last time I experimented and posted these. The secret ingredient was ricotta, and they made the moistest, melt-in-your-mouth muffins I had ever tasted. These are a riff on them—swapping out the fruits, nuts, and sugars to change things up a bit. I also traded the ricotta for greek yogurt. I can imagine a sour cream, crème fraîche or maybe even a cottage cheese in its place as well. I will definitely be experimenting here again as the seasons change, and new flavors enter my kitchen. Another new addition is the quinoa, which is such a great way to use leftovers and pack in some nutrition.

Also, one more thought! I meant to grab the new jar of coconut oil sitting on my counter, but old habits die hard and butter found it way in. But, let me know if you try these with coconut oil. I think the subtle flavor would be perfect here.

Carrot & Quinoa Muffins
makes 1 dozen

1 c cooked quinoa
1 c demerara sugar, plus 1 T for sprinkling
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.

Comments

[adrienne]

These look delicious! Love the use of yogurt here. I'll have to give these a try next.

[El]

The muffins look great. It's a great idea to add the quinoa because it's so nutritious. I want one now.

[Kate]

Mmm, those muffins look perfect! I tried making carrot muffins a few months ago and they weren't quite right. I'll definitely have to give yours a shot. I love recipes that are versatile enough to switch up—just this weekend, I turned my favorite banana bread recipe into pumpkin bread, and can't wait to share it!

[thejewishhostess]

wow! your recipes and photography are phenomenal!!!

[Julia]

These look simply deeeelicious! I used ricotta in a muffin recently too and found is to be SO moist and tender, it was amazing!

[Lys Riley]

How easy do you think this would be to make into a cake? We're a bit ghetto over here in our little apartment and don't own a muffin baking tin! Do you think I'd be able to double the recipe, and it would suit as a cake? Thanks!

[Erin]

I don't see why not, Lys! I am not sure about cooking time- you may have to cover with foil to let the center cook before the top gets brown. Let me know how it works out!

[Ashley]

Love the sound of these! I've tried quinoa in muffins before and didn't love it but these are making me think I should give it another chance.

[Coco]

I love carrot muffins but haven't made them in a long while, I will try with almond flour! Thanks for the inspiration Erin!

[Maria @ Orchard Bloom]

I made these over the weekend with coconut oil and they were a big hit! Thanks!

[Erin]

Oh good, I will have to remember the coconut oil for next time!

[Sherilyn @ Wholepromise]

Absolutely love the sound of these. They would be a fabulous addition to the lunchbox.

[molly]

oh, GOODNESS, these sound good. and jolly. and delicious.

[jacqueline]

Dearest sweet erin, this looks so yummie!! I would love to ask my mister to bake these! Have a lovely merry happy day and love to you!

[Maria]

Wow, these look amazing and so glad to find another recipe using quinoa. I love this grain but it can get pretty boring by just using it in salads. :-)

[Leslie]

These look delicious Erin! Thanks for stopping by today. Everything is good! I hope motherhood is treating you well. xo

[Wendy]

Oh these look delicious.Thanks for sharing.

[Meg]

I just made these with a few minor changes and they rock! I subbed applesauce for the butter, and soy milk for the yogurt. Oh and brown sugar for the demerara. Next time I would cut back on the sugar because they are quite sweet. But delicious! Thanks for posting baking with a great whole grain like quinoa. Great idea.

[Phyllis]

I made these muffins the other day. Love the ingredients, and they are tasty. I had a hard time getting them out of the muffin tins because they are so moist. I'd probably use muffin tin liners next time. I left out the walnuts. Will add the nuts next time. Maybe that will make the muffins a bit firmer?

[belle]

what a delicious sounding (and looking!) recipe! Im going to grab a coffee and read more, so glad i found your blog :) Belle

[Anina]

I used coconut oil and a few other substitutions, the muffins turned out moist and absolutely delish! Thanks Erin! My changes: used 3/4 cup sugar, coconut oil instead of butter, soy sour cream instead of yogurt, and powdered egg substitute. At the end, the batter looked a little dry, so I added 1/4 cup applesauce.

[Kaylie @ Skinny Muffin]

I just found your blog and LOVE all your recipes. Thank you so much!

[Sofie]

Hi! I love your site I wish there were more updates though - I've seriously cooked my way through nearly all of your recipes. please post some new ones?

[Sarka]

This recipe sounds great. I will give it a try soon. Using cooked quinoa in baking is something I have't tried yet. And I love carrot cake so the flavour is perfect! Happy New Year Erin!

[El]

Fantastic. Can't wait to try them!

[Tyler]

Come back, please? Pretty please.

[Nadya]

I love quinoa, & found your recipe in a search for cooked quinoa muffins.
I'm GF, so getting out some GF flours: sorghum, coconut, tapioca & potato starch (& a bit of Montina for extra nutrients) and will use coconut oil & milk (w/ fresh lemon juice), as well as some flax meal :) I'm ofd to a dance festival this weekend, and these will be nice to have in my bag of GF goodies!

[Melackfood]

I have these baking in the oven right now! I used the coconut oil like you suggested so I will have to let you know how it turns out.

[Jen Laceda]

have you tried experimenting with quinoa flour? This may be a good substitute for the all purpose flour? I'm not sure, as I have not tried it. Using coconut oil is a good option, though. It's got so many health benefits.