Quinoa Carrot Cake Muffins

Moist and Delicious Gluten-Free Vegan Breakfast Muffins

Quinoa Carrot Cake Muffins: Loaded with healthy quinoa flour, fruit, and vegetables, and low in sugar, these gluten-free vegan quinoa muffins are perfect for breakfast on the go.

Transform quinoa carrot cake muffins into a gluten-free vegan cupcake recipe – just by adding frosting.

Bake this vegan muffin recipe in a 9x9 inch pan and you'll have a fabulous gluten-free vegan carrot cake recipe!

Total prep & cook time: 45 minutes

Makes 12 muffins

Nutrition Data, 84g Serving: 258 cal, 30g carb, 14g fat, 217mg sodium, 3g fiber, 4g protein, 10g Sugars, Low Cholesterol, good source Vit. A. Estimated glycemic load 16

Ingredients:

• 1 1/4 cup quinoa flour
• 1/2 cup tapioca flour
• 1/4 cup sugar
• 1/4 cup arrowroot starch
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 cup non-dairy milk

• 1/4 cup reserved pineapple juice
• 1/4 cup neutral-flavored oil like canola or safflower
• 2 Tbsp ground flax seeds mixed with 1/4 cup warm water
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/2 cup crushed pineapple, juice drained and set aside
• 1/2 cup shredded dried coconut
• 1/2 cup raisins
• 1/2 cup walnuts (optional)

Directions:

1. Preheat oven to 375 degrees and grease a muffin pan
2. In a large bowl mix together quinoa flour, tapioca flour, sugar, arrowroot starch, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside
3. Whisk together non-dairy milk, pineapple juice, oil, flax seed mixture, and vanilla, stir into the dry ingredients
4. Stir in carrots, pineapple, coconut, raisins, and walnuts if using
5. Spoon batter into prepared muffin cups
6. Bake for 25 to 30 minutes

Recipe Tips:

For the best flavor and texture, allow the muffins to cool completely before serving.

For a low-fat version replace the oil with an additional 1/4 cup of crushed pineapple and use low-fat shredded coconut.

For a sugar-free version just leave out the sugar; the naturally sweet pineapple and raisins will sweeten the muffins on their own.

When baking this recipe as a cake, add 10 - 15 minutes to the baking time.

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