Quinoa Carrot Cake Muffins

Breakfast in our house can kind of be a sad situation most mornings. I hate getting out of bed until the last second when I have to drive Kyle to school, so I like having easy things prepped and ready for him that he can just grab and eat when he's done getting dressed.

These quinoa carrot cake muffins are packed with tons of nutrients. You get a boost of vitamin A, fiber, and beta-carotene from the carrots, and then some good protein, carbs, and healthy fats from the quinoa. They're an awesome well rounded treat to get your day going in the right direction.

When making the quinoa for your muffins, 1 cup of dry quinoa yields about 3 cups of cooked quinoa. You need 2 cups of cooked quinoa for the recipe, so you can cook one cup of dry quinoa, and then save whatever you don't use for this recipe to eat with dinner or lunch at another meal.

These muffins definitely have a quinoa texture. If you typically don't like eating quinoa, you probably won't like these muffins. Kyle really didn't like the texture of these, but then Kinsley didn't seem to mind them at all. It really just depends on a person to person basis. I personally really liked these, and find them to be a great alternative to other muffins that are typically empty calories in the morning.

Yield: 12
Author: Paige Flamm
Quinoa Carrot Cake Muffins

Quinoa Carrot Cake Muffins

Quinoa Carrot Cake Muffins are an awesome protein packed breakfast that will nourish your body with wholesome ingredients throughout the day.
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min


  • 1 egg
  • 2 ripe bananas, mashed
  • 1 medium carrot, peeled and grated
  • 4 tbsp. maple syrup
  • 2 cups quinoa
  • Olive oil Salt
  • 1 tbsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 tbsp. baking powder
  • 1 tbsp. ground cinnamon
  • ½ tbsp. ground ginger
  • ¼ tbsp. ground nutmeg


  1. How to cook quinoa: Being a large saucepan filled with water to a boil and then add the quinoa, cover and let it simmer for 15 minutes. Once done, remove from heat, drain any excess water and set to the side.
  2. Preheat oven to 375°F. 2
  3. Lightly grease a 12-hole muffin tin with oil or butter.
  4. In a large bowl, use an electric mixer or manually mix the flour, baking powder, spices, banana, maple syrup, egg, 1 tbsp. olive oil and vanilla together, blend until smooth.
  5. Then add the quinoa and grated carrot and mix to the bowl, and use a spatula to blend into the batter.
  6. Spoon the batter into the muffin cups and bake for 20-25 minutes.
  7. Allow it to cool in the tin for 10 minutes before moving to a wire rack to cool completely.

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