When it comes to quinoa muffins there are two ways to go. You can grind the whole grains into flour and substitute it one to one for wheat flour in pretty much any of your favorite muffin recipes. It’s a bit tedious but it makes a satisfying quinoa muffin that is gluten free and a great source of protein. However, in my opinion you are sacrificing the very best trait of quinoa– its delicate texture. I love the texture of quinoa. It’s got a subtle bite and an addicting little pop when you crunch on it as a whole grain. Which keeps these quinoa-carrot muffins very moist.
It’s very important that the quinoa be properly cooked. The grains of quinoa should be tender but separate, rather than mushy and clumped together.
- 2 cup cooked quinoa (prepared according to pakage instructions)
- 2 cup all-purpose flour
- 3/4 cup packed dark-brown sugar
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup chopped raw walnuts
- 1 cup coarsely grated carrots
- ¼ cup canola oil (or other mild flavored oil)
- ½ cup milk
- ½ cup carrot juice
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
Set the oven rack to the center position. Preheat oven to 350 degrees.
Meanwhile, line a standard 12-cup muffin tin with parchment paper liners. In a medium bowl, whisk together flour, sugar, baking powder, salt, walnuts, and cooked quinoa.
In a separate medium bowl, whisk together grated carrots, oil, milk, carrot juice, egg, and vanilla. Add half of milk mixture to flour mixture, and stir until just combined. Repeat with remaining milk mixture.
Using a 1 ½‑inch ice cream scoop drop two leveled scoops into each liner. It should fill the liner just about to the very top.
Bake in the heated oven, rotating the pan halfway through, until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Set the pan on a wire rack to cool about 5 minutes, then remove the muffins from the pan and place on the rack to cool completely. Serve warm or at room temperature.