Carrot Quinoa Muffins

  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Baking with quinoa flour has been on my list for ages. These muffins were inspired from a serious carrot cake craving, and turned out very moist and perfect for a nutritious sweet snack. The quinoa flour has a strong nutty flavour, which Jess and Mum loved, but for Harry I would probably use half quinoa/half plain flour next time.

Nutrition Note: Quinoa flour contains all 8 essential amino acids giving these mini muffins a mighty boost.

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  • 1 1/3 cups quinoa flour*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 2/3 cup raisins
  • 2 eggs
  • 1/2 cup pure maple syrup (or 1/2 cup brown sugar)
  • 2/3 cup plain yoghurt
  • 2 1/4 cups grated carrot
  • 1/4 cup desiccated coconut (optional)
  • *Note: quinoa flour is strong in flavour, if you have not used it before perhaps try half plain half quinoa.


Step 1

Preheat the oven to 180°C. Grease a 12 hole muffin tin. -

Step 2

In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, coconut, and raisins. Stir until well combined. -

Step 3

In a separate bowl, whisk the egg, maple syrup and yoghurt together until well combined. Stir through the grated carrots. -

Step 4

Gently combine the two mixtures together. Dollop batter into the muffin pan and bake for around 20 - 30 minutes, or until the tops spring back when gently pressed. -

Step 5

Allow the muffins to cool. Store in an airtight container in the fridge for up to 1 week, or freeze separately. -


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Recipe Comments

  1. posted by Ashley on October 30, 2012

    I was just wondering if u could just use normal flour instead of the quinoa flour? If so, what measurements and which one would be best, self/plain? Thanks

    • posted by Allie on October 30, 2012

      Hi Ashley, yes you could use plain flour in this recipe, the measurements should be fine to keep the same. Would love to hear how you go 🙂 Ax

  2. posted by Nyree on November 7, 2012

    Yum! Can I cut and paste our comment from the Banana Apple Cinnamon Muffins? Again, Mark was the first one to tackle the muffin tray. Thank you for turning an adamant non-baker into a healthy baker. x

  3. posted by Amy on January 24, 2013

    Could you make this as a cake?

    • posted by Allie on January 30, 2013

      I’m not sure Amy, I suppose you could try? Might be quite dense? Let us know if you do! Ax

  4. posted by Shona on January 31, 2014

    Could I use coconut flour instead of quinoa flour? would the quantities be the same?

    • posted by Allie on February 4, 2014

      Hi Shona, I haven’t tried using coconut flour but I don’t see why not? Let us know how you go in case others are wondering the same 🙂 Ax

  5. posted by Chloe on February 9, 2014

    Hi, we made these with flour today – half whole meal, half white same measurements and they came out delicious! Would love to try them with quinoa flour but didn’t have any in the cupboard. Do you know if either of the big supermarkets sell it or will I need to go to a health store?

    • posted by Allie on February 10, 2014

      Hi Chloe, so glad the muffins were a hit. I find quinoa flour in the health food sections of regular supermarkets. If all else fails you can buy it online or in health food stores. I hope that helps. Ax

  6. posted by Pip on April 11, 2014

    I had a real mix of odds and ends in the cupboard so made these with half cup plain flour, half cup whole meal spelt flour and third cup quinoa flakes. Also had to substitute raisins for finely chopped apricots. I’m sitting testing one with a cup of tea now and it’s yum! Thanks for the inspiration.

  7. posted by katharine on August 25, 2014

    could you keep these muffins wheat free by substituting other flours with the quinoa? eg 50:50 quinoa and GF/potato/rice/soy/whatever flour? thanks!

  8. posted by Agg89 on April 18, 2015

    You can make quinoa flour from quinoa if you can’t get it easily like me, just toast the quinoa on a baking tray in oven for 10 minutes it will make a popping sound but don’t let it burn and then after its cooled put it in a food processor and blitz till finely ground, I like this website as my son was diagnosed with coeliacs disease and until then I was oblivious to foods and cooking and nutrition and then I had to educate myself so thanks for providing gluten free recipes that children will enjoy

  9. posted by Rebecca on June 16, 2015

    I just made these with half quinoa flakes (I didn’t have quinoa flour) and half plain flour. I also made them in a mini muffin tray. My 16 month old LOVES them!

  10. posted by Carli on November 15, 2015

    Could these be made without the sugar/syrup? Thanks


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