Carrot Quinoa Muffins could be just the lacto ovo vegetarian recipe you've been looking for. For 74 cents per serving, you get a breakfast that serves 12. One serving contains 296 calories, 6g of protein, and 19g of fat. Head to the store and pick up ground nutmeg, spelt flour, pastry flour, and a few other things to make it today. This recipe from Foodista has 27 fans. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 51%. If you like this recipe, you might also like recipes such as Eggless Quinoa Bananan Almond Muffins - How to make Quinoa Muffins, Applesauce Carrot Cake Muffins, and Carrot Oat Muffins.

Servings: 12

Ingredients:

Equipment:

Cooking instruction summary:

Muffins

1. Preheat the oven to 350F. Grease or line a muffin tin with paper liners and set aside.
2. In a large bowl, mix quinoa, sugar, flours, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
3. In a smaller bowl, mix coconut oil, Chobani pineapple greek yogurt, vanilla, and eggs.
4. Add the wet ingredients to the dry ingredients .. then gently fold in the carrots, coconut, and walnuts .. until just mixed.
5. Divide the batter evenly such that none of the muffin tins is filled more than 3/4 full (ish 16 standard size muffins)
6. Bake 20-25 minutes, until golden brown and a toothpick inserted comes out clean.[br]

Coconut Whip

1. Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies).
2. Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid.
3. Sift in the powdered sugar (amount depends on how sweet you like it) and mix until combined.
4. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy.
5. Whipped cream is best served immideately, but can be stored in an air tight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.

Step by step:

1. Muffins

2. Preheat the oven to 350F. Grease or line a muffin tin with paper liners and set aside.In a large bowl, mix quinoa, sugar, flours, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.In a smaller bowl, mix coconut oil, Chobani pineapple greek yogurt, vanilla, and eggs.

3. Add the wet ingredients to the dry ingredients .. then gently fold in the carrots, coconut, and walnuts .. until just mixed.Divide the batter evenly such that none of the muffin tins is filled more than 3/4 full (ish 16 standard size muffins)

4. Bake 20-25 minutes, until golden brown and a toothpick inserted comes out clean.[br]Coconut Whip

5. Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies). Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Sift in the powdered sugar (amount depends on how sweet you like it) and mix until combined.

6. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Whipped cream is best served immideately, but can be stored in an air tight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.

Nutrition Information: