Carrot Quinoa Power Muffins

When you are watching your waist line, baked goods are usually off the list. It's not that muffins, pancakes and cookies aren't healthy, but usually what they are made of is process, enriched and loaded with white sugar. These are one of my favorite muffins of all time! They are filled with whole grains, superfoods, and even some vegetables. I love to make these as part of my meal prep and then freeze. Usually I pop them in the microwave for about 20 seconds or allow them to thaw on the counter for a few minutes. 

Carrot Quinoa Power Muffins

1cup cooked/cooled quinoa

¾ cup coconut sugar

½ cup melted coconut oil

½ cup plain Greek yogurt

1 tsp vanilla extract
2 eggs, beaten

1 cup grated carrots

½ cup chopped pecans

¾ cup plus 1 TBSP whole wheat flour

¾ cup plus 1 TBSP almond flour

1 tsp baking soda

½ tsp salt

1 TBSP chia seeds

1 TBSP sesame seeds

1.   Preheat oven to 350.

2.   Line muffin tins with liners (this is important..it helps keep the muffin moist)

3.   Stir together quinoa, sugar, oil, yogurt, vanilla, eggs, carrots and pecans.

4.   In separate bowl bowl add all dry ingredients plus chia and sesame seeds.

5.   Stir dry into wet.

6.   Fill tins ¾ full. Bake 18 minutes makes 16-18 muffins.