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
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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