These muffins are everything a good wholesome muffin should be…packed full of healthy stuff like carrots, quinoa (yep, you read that correctly!), whole wheat flour, and Chia Seeds. Plus, they’re sweetened only with molasses and honey! Believe it or not, the kids love them! When I have time, I like to make a couple batches and keep them in the freezer for a quick breakfast during the week, or to throw in lunch boxes. I may have even fed them to my kids for dinner a time or two 🙂 P.S. They make your house smell like carrot cake!
- 1/2 Cup extra-virgin coconut oil, melted and cooled slightly
- 1/2 Cup applesauce (look for a brand with no added sugar)
- 1/3 Cup molasses
- 1/3 Cup honey
- 4 large eggs
- 1 teaspoon vanilla
- 2 Cups white whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon cinnamon
- 1 1/2 Cups quinoa (cooked, and cooled)
- 1 1/2 Cups shredded carrots
- 3 Tablespoons Chia Seeds
Preheat oven to 350. Lightly grease two 12-cup muffin tins.
In a large bowl, whisk together the coconut oil, applesauce, molasses, honey, eggs, and vanilla.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet ingredients, and mix lightly with a wooden spoon or rubber spatula (there should still be a few dry streaks). Fold in the quinoa, carrots, and chia seeds until just combined (don’t over mix).
Fill the muffin cups about 3/4 full and bake for 18-22 minutes, until the tops spring back lightly to the touch (or a toothpick inserted in the center comes out clean). Let the muffins cool in the tins for 2 to 3 minutes before gently sliding out onto a wire rack to cool completely.
- Measure the flour by scooping it lightly into the measuring cup with a spoon.
- We prefer the taste and texture of White Whole Wheat flour, but I have used Whole Wheat flour in this recipe before and it tastes great too!
- If you have an Instant Pot , use this recipe to make the quinoa!
- In a pinch, I’ve used baby carrots and thrown them into the blender to pulverize them!
Recipe slightly adapted from Mel’s Kitchen Cafe (I replaced the 1 Cup of molasses that her recipe calls for with 1/3 Cup molasses and 1/3 Cup honey).