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Carrot Quinoa & Oat Muffins
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I love having these muffins for breakfast. If you have dairy I suggest you slice them in half, toast them and spread on some labna mixed with some honey…the tanginess from the labna pairs beautifully with the sweet muffin….it’s like having carrot cake for breakfast.
To make your own oat milk all you need to do is place 1/2 cup of rolled or quick-cooking oats in a blender with 2 cups of filtered water. Blend until smooth. It’s your choice to strain or leave it as is. For use in this recipe there is no need to strain. You can also use any other milk of your choice.
Carrot Quinoa & Oat Muffins
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
Ingredients:
- 6 tbsp chia seeds
- 1 cup water
- 1 3/4 cups oat flour
- 3/4 cup spelt flour
- 2 cups cooked quinoa
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups oat milk
- 1/4 cup melted coconut oil
- 3 tbsp honey
- 3 tbsp coconut sugar
- 1/2 tsp vanilla
- 1/2 cup walnuts, chopped
- 1/2 cup grated carrot
- 1/4 cup raisins
Instructions:
- Pre-heat the oven to 425F or 210C. Prepare a muffin tin with 12 cupcake cases.
- Miix the chia seeds with the water and set aside for 10minutes until it turns into a thick gel.
- Mix the dry ingredients together in a large bowl – oat, spelt, quinoa, baking powder, baking soda, cinnamon, and salt.
- Once the chia seeds have gelled, add the milk, oil, honey, coconut sugar, carrots, vanilla and mix well. Pour into the dry mixture and fold a few times, adding the walnuts and raisins in the last couple of strokes.
- Divide the batter equally into the muffin cases. Place in the oven and bake for 10minutes. Reduce the temperature to 350F or 180C and continue to bake for 30-35 minutes. Cool and eat as a snack or on the go breakfast!
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