These delightful muffins combine the wholesome goodness of carrots and quinoa with warm spices, making for a nutritious and indulgent treat. Topped with a sweet maple tahini drizzle, they offer a unique twist on traditional muffins!
Ingredients
- 1 cup cooked quinoa (cooled)
- 1 ½ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup unsweetened applesauce
- ½ cup maple syrup
- ¼ cup almond milk (or any plant-based milk)
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
For the Maple Tahini Drizzle
- ¼ cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- Water, as needed to thin
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir until well mixed.
In another bowl, mix together the grated carrots, cooked quinoa, applesauce, maple syrup, almond milk, melted coconut oil, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the muffins are baking, prepare the maple tahini drizzle. In a small bowl, whisk together the tahini, maple syrup, and lemon juice. Add water a teaspoon at a time until you reach your desired drizzling consistency.
Once the muffins are done, allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Drizzle the maple tahini over the cooled muffins before serving. Enjoy these spiced carrot and quinoa muffins as a delicious breakfast or snack!