Carrot, Quinoa and Cacoa Breakfast Muffins

Carrot, Quinoa and Cacoa Breakfast Muffins

I was flicking through an old diary last week before it hit the rubbish bin and as I did a quick flick I saw some writing in red in the back pages.  I stopped to see what it was.  As you’ve already guessed it was this recipe for Carrot, Quinoa and Cacoa Breakfast muffins.

I don’t have any recollection of writing the recipe or how I came to writing the recipe, I don’t even think I tried the recipe.  I decided that had to change so I made them last weekend and they are crazy good.

The perfect balance of flavours and sweetness and ideal as a breakfast muffin.  They would also be lovely with a grated apple added to reduce the amount sugar used.

Fussy breakfast eaters will love these and you will love that they are full of goodness.  Add some fresh fruit and a glass of milk and breakfast is sorted.

INGREDIENTS

1 Cup Grated Carrot
1 Cup Cooked Quinoa
1/3 Cup Cacoa (or cocoa)
1 Cup Self Raising Flour (can also use gluten free)
1/2 Cup Rolled Oats
1 tsp Bicarbonate Soda
1/2 Cup Brown Sugar
100ml Light Olive Oil
2 Eggs
1 Tsp Vanilla Essence

LETS PUT IT ALL TOGETHER

1. Place the grated carrot, flour, bicarbonate soda, oats and cacoa into a large mixing bowl and mix to combine.

2. Place the cooked quinoa, olive oil, brown sugar, eggs and vanilla essence into the bowl of a food processor.  Process for 1 minute or until a smooth consistency is reached.

3. Pour the wet mix into the dry mix and mix to combine.

4. Pour into muffin cases in a 12 hole muffin tray (sprinkle with extra oats if you like) and bake in a preheated 180 degree celcius oven for 15 minutes or until they bounce back when touched.

Carrot, Quinoa and Cacoa Breakfast Muffins

Makes 12

Store in the fridge in an air tight container for up to 7 days.

Freezer Friendly: store in ziplock bags for up to 3 months.

Carrot, Quinoa and Cacoa Breakfast Muffins Carrot, Quinoa and Cacoa Breakfast Muffins

Making them in the bellini supercook

1. Cut 3 small carrots into chunks, place into the jug and set to speed 5 for 10 seconds.

2. Add the ingredients listed in step 2 above. Speed 3 for 10 seconds. Remove the mix from the jug.

Carrot, Quinoa and Cacoa Breakfast Muffins

3. Add the remaining ingredients. Speed 4 for 20 seconds

Carrot, Quinoa and Cacoa Breakfast Muffins

4. Return the dry mix to the wet. Speed 3 for 20 seconds.

Carrot, Quinoa and Cacoa Breakfast Muffins Carrot, Quinoa and Cacoa Breakfast Muffins

 

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One Response to Carrot, Quinoa and Cacoa Breakfast Muffins

  1. Emilie July 14, 2015 at 9:15 pm #

    I love these muffins!!! I do not add the cocoa and replace it with dark chocolate that I cut into pieces, but the muffins are moist, and absolutely delicious!!!
    Thank you

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