Coconut Carrot Quinoa Muffins

Quinoa is a protein packed seed that has a fluffy, crunchy texture and a slightly nutty flavor. It is known as "the most complete grain"; however, it is actually not a member of the grass family, it is more closely related to beets and spinach (chenopod...I kid you not!). Anyway, all you really need to know about it is that it is really yummy, and also good for you! These muffins are perfect for breakfast. The quinoa gives them a bit more of a cornbread kind of consistency, and they are not super sweet, but you can always add more sweetener if that's what you prefer :).


You will need: 

Dry Ingredients:

• 2 cups whole wheat flour (or any flour you like) 
• 1/3 cup shredded coconut
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon 
• 1/2 tsp. salt 
• 1 cup cooked quinoa 

This is what cooked quinoa looks like. It is really easy to make, just remember 1 part quinoa to 2 parts water (just like making rice...in fact, I even make it in my rice cooker to make it easier!)

Wet ingredients:

• 1 cup shredded carrots
• 1/2 cup yogurt (any yogurt will work, I used goat's milk yogurt because it was all I had and that worked just fine!)
• 2 eggs
• 1/3 cup agave nectar 
• 1/3 cup applesauce (unsweetened)
• 1 tsp vanilla 

Makes about 12


Preparation:

1. Cook quinoa and set aside.

2. Preheat oven to 350 F.





3. Combine all dry ingredients except for quinoa.


4. In a separate bowl, whisk together wet ingredients.


5. Fold wet ingredients into bowl of dry ingredients and stir until well mixed.

6. Fold in cooked quinoa.



 7. Scoop into greased baking cups (I choose not to use baking cups, but those work just as well).

8. Bake at 350 F for 25-35 min (or until toothpick inserted in the center comes out clean). 

 This is what the final product looks like! De-lish!