Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups cooked, cooled quinoa 
  • 2 cups white whole wheat flour
  • 2/3 cup packed dark brown sugar ((see note))
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons  baking powder
  • 3/4 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup low fat buttermilk, (plus 2 tablespoons )
  • 1/4 cup plain non-fat Greek yogurt
  • 3 tablespoons  canola oil ((or melted, cooled coconut oil))
  • 1 teaspoon  pure vanilla extract
  • 1 cup freshly grated carrots (lightly pressed dry)
  • 1/2  cup mix-ins: toasted chopped walnuts

Instruction

  • If needed, cook the quinoa. Be careful not to overcook or use more than the necessary amount of water. The quinoa grains should be tender but still separate, rather than mushy and clumped together. When ready to bake, preheat your oven oven to 350 degrees F. Line a standard muffin tin with paper liners or lightly coat with cooking spray.
  • In a large bowl, whisk together the cooked quinoa, white whole wheat flour, brown sugar, cinnamon, ginger, baking powder, and salt.
  • In a small bowl or large measuring cup, beat together the egg, buttermilk, yogurt, oil, and vanilla.
  • Add the milk mixture to the quinoa mixture and stir by hand, just until combined. Gently fold in the carrots and any desired mix-ins.
  • Divide among the muffin cups.
  • Bake 25 to 28 minutes, until a toothpick inserted into the center of a muffin comes out clean. Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place on the wire rack to cool completely. Enjoy plain or with a smear of peanut butter, apple butter, or a bit of softened, salted butter.