Carrot Quinoa Muffins

Vegetarian
Health score
5%
Carrot Quinoa Muffins
45 min.
12
307kcal
99.58%sweetness
61.25%saltiness
26.88%sourness
34.89%bitterness
34.69%savoriness
100%fattiness
0%spiciness

Ingredients

  • 0.1 tsp allspice 
  • tsp baking soda 
  • tbsp granulated sugar 
  • 1.3 carrots loosely packed grated
  • 0.5 tsp cinnamon 
  • 0.3 cup coconut oil melted
  • quinoa cooked
  • 0.5 t brown sugar dark organic
  •  eggs lightly beaten
  • 0.3 kamut flour 
  • can coconut milk refrigerated
  • 0.5 greek yogurt 
  • 0.1 tsp ground ginger 
  • 0.1 tsp nutmeg 
  • 0.5 tsp salt 
  • 0.5 rice flour 
  • 0.3 coconut flakes unsweetened toasted
  • 0.3 coconut flakes unsweetened toasted
  • tsp vanilla 
  • 0.5 tsp vanilla extract pure
  • 0.5 walnuts toasted chopped
  • 0.8 pastry flour whole wheat

Equipment

  • bowl
  • oven
  • mixing bowl
  • hand mixer
  • toothpicks
  • muffin tray

Directions

  1. Muffins
  2. Preheat the oven to 350F. Grease or line a muffin tin with paper liners and set aside.In a large bowl, mix quinoa, sugar, flours, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.In a smaller bowl, mix coconut oil, Chobani pineapple greek yogurt, vanilla, and eggs.
  3. Add the wet ingredients to the dry ingredients .. then gently fold in the carrots, coconut, and walnuts .. until just mixed.Divide the batter evenly such that none of the muffin tins is filled more than 3/4 full (ish 16 standard size muffins)
  4. Bake 20-25 minutes, until golden brown and a toothpick inserted comes out clean.[br]Coconut Whip
  5. Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies). Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Sift in the powdered sugar (amount depends on how sweet you like it) and mix until combined.
  6. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Whipped cream is best served immideately, but can be stored in an air tight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.

Nutrition Facts

Calories307kcal
Protein8.05%
Fat55.4%
Carbs36.55%

Properties

Glycemic Index
33.24
Glycemic Load
3.59
Inflammation Score
-9
Nutrition Score
11.003043478261%

Flavonoids

Cyanidin
0.13mg
Luteolin
0.01mg
Kaempferol
0.03mg
Myricetin
0.01mg
Quercetin
0.03mg

Taste

Sweetness:
99.58%
Saltiness:
61.25%
Sourness:
26.88%
Bitterness:
34.89%
Savoriness:
34.69%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:307.21kcal
15.36%
Fat:19.77g
30.41%
Saturated Fat:13.67g
85.42%
Carbohydrates:29.34g
9.78%
Net Carbohydrates:25.74g
9.36%
Sugar:11.77g
13.07%
Cholesterol:27.7mg
9.23%
Sodium:234.22mg
10.18%
Protein:6.46g
12.92%
Manganese:1.08mg
53.85%
Vitamin A:2270.66IU
45.41%
Selenium:11.87µg
16.95%
Phosphorus:150.98mg
15.1%
Fiber:3.6g
14.4%
Magnesium:55.33mg
13.83%
Copper:0.28mg
13.78%
Iron:2.48mg
13.78%
Vitamin B1:0.12mg
7.77%
Potassium:260.33mg
7.44%
Vitamin B6:0.15mg
7.28%
Zinc:1.08mg
7.23%
Vitamin B2:0.11mg
6.62%
Folate:26.02µg
6.5%
Vitamin B3:1.13mg
5.65%
Calcium:44.36mg
4.44%
Vitamin B5:0.37mg
3.74%
Vitamin E:0.4mg
2.66%
Vitamin K:2.21µg
2.1%
Vitamin B12:0.12µg
2.06%
Vitamin C:1.23mg
1.5%