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.

Ingredients

• 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.

Method

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. -