Carrot Quinoa Muffins - Oil Free, GF & Naturally Sweetened
These healthy carrot quinoa muffins are super tasty and made without flour, oil and refined sugar. They are still perfectly moist and naturally sweetened with maple syrup, monk fruit found in the protein powder and banana. Cinnamon is a sweet spice to flavor these yummy muffins for toddlers much box or a healthy snack on the go.
Equipment
- 1 high speed blender (vitamix)
- 1 Mixing bowl
- 2 Muffin pans
Ingredients
- 1 cup uncooked quinoa
- 1.5 cups grated carrot
- 2 ripe bananas
- 2 eggs
- ¼ cup almond milk
- ¼ maple syrup
- ¼ Botanica Perfect Protein (vanilla)
- 2 tbsp psyllium husk
- 1½ tsp cinnamon
- 1 tsp baking power
- 1 tsp baking soda
- 1 tsp olive oil
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease the muffin cups with olive oil.
- In a high-powered blender, combine the uncooked quinoa, bananas, eggs, almond milk, and maple syrup. Blend until the mixture is smooth and the quinoa is broken down into a batter-like consistency.
- In a large bowl, whisk together the vanilla protein powder, psyllium husk, cinnamon, baking powder, and baking soda.
- Pour the blended wet mixture into the bowl with the dry ingredients. Stir until combined. Grate the carrots and mix into the batter until evenly distributed.
- Scoop the batter into the muffin cups, filling until almost full. Bake for 30 minutes @ 350℉. I get 11 muffins total for this recipe.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack or plate to cool completely. Use a butter knife to scrape along the edges to loosen the muffin from the tray.