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Quinoa Carrot Cake Breakfast Muffins

I’m a breakfast girl. It isn’t possible for me to go the 16 hours between dinner and lunch the following day without eating. I become a crazy person when I’m hungry. Like the plant from Little Shop of Horrors yelling “FEED MEEE!!!” at random strangers. If I ever get stuck on a deserted island, or in a plane crash in the Andes, don’t pray for me, pray for which ever poor soul has to deal with the hungry version of me. Not pretty. Plus I just make bad decisions when I’m hungry, which results in me coming to the conclusion that an entire jumbo sized bag of Jalapeno Kettle Chips is just one snack, and it’s totally fine for me to eat the entire thing. 

Because of this, I must eat breakfast. And besides my long standing love with Saturday Morning Breakfast indulgences, I want a super healthy breakfast 6 days a week. 

And you are probably sick of all the quinoa, but I’m not. Not yet. It SO good for you, and if you cook it the right way, it has a great flavor and texture. Don’t cook it the same way you cook rice or it will be mushy.  

My Morning Magical Quinoa Muffin Stats, calculated by Spark People Recipe Calorie Calculator:

191 Calories

3 grams of fiber

4.3 grams of protein 

Plus a healthy dose of Calcium, Vitamins A, B-6 & C

Only .5 grams of the bad Saturated Fat

Not too bad. And an easy thing to grab on your way out the door in the morning. 

So that you can conquer the world without being a whiney and unreasonable. Or maybe that’s just me. 

Quinoa Carrot Cake Breakfast Muffins

Ingredients

  • 2/3 cup whole wheat flour
  • 1/3 cup cooked quinoa (You need to cook your quinoa with 1 part quinoa to 1.5 parts water, too much water makes it mushy)
  • 1/3 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 cup fat free sour cream
  • 1/4 cup unsweetened apple sauce
  • 2 tbs raw honey
  • 1 tsp vanilla extract
  • 1 egg
  • 3/4 cup carrots, peeled and finely grated (place between sheets of paper towels to remove excess water)
  • 1/4 cup of raisins
  • 2 tbs chopped walnuts
  • (Makes 6 muffins)

Instructions

  1. Preheat oven to 350.
  2. In a large bowl, combine the flour, quinoa, sugar, cinnamon, nutmeg, and baking powder. Make a well in the ingredients. In another bowl, combine the sour cream, apple sauce, honey, egg and vanilla until smooth. Pour the wet ingredients into the well you made in the dry ingredients. Stir until just barely combined, a few lumps is fine. If you over mix, your muffins will be tough. Add the carrots, raisins and walnuts and stir until just combined.
  3. Grease 6 wells of a muffin tin (or line with muffin papers). Pour evenly into the 6 wells, about 2/3 full.
  4. Bake at 350 for 18-22 minutes or until the top springs back when touched.
http://domesticfits.com/2012/02/01/quinoa-carrot-cake-breakfast-muffins/


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29 Responses to Quinoa Carrot Cake Breakfast Muffins


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