Carrot & Quinoa Muffins

For the muffins: Preheat the oven to 350 F. Grease or line two 12-count standard size muffin tins with paper liners and set aside. Recipe makes roughly 16 so you won’t need to line all of the wells.

In a large bowl, mix quinoa, sugar, flours, baking soda, cinnamon, ginger, nutmeg, allspice and salt. Set aside.

In a smaller bowl, mix coconut oil, Greek yogurt, vanilla and eggs. Add the wet ingredients into the dry ingredients then gently fold in the carrots, coconut and walnuts until just mixed.

Divide the batter evenly into the 16 (or so) muffin liners so that each is 3/4 full. Bake for 20-25 minutes, until golden brown and a toothpick inserted in the center of a muffin comes out clean.

Muffins adapted from sparkpeople.com.