Carrot-Coconut-Quinoa Mini Muffins

Almost every time I find a recipe, I tweak it.  It is rare for me to keep the recipe completely the same as it was written.  That is one thing I enjoy about cooking.  You can make food with what you like to eat and incorporate it into a recipe.  For example, these muffins.  I made them gluten free and yummy.  NOTE:  The muffins are not super sweet.  I prefer them that way, but feel free to add more sweetener.  Also, I made them mini, but if you prefer to make larger ones, the cook time is 20-25 minutes.

Carrot-Coconut-Quinoa Mini Muffins

Adapted from here 
Makes about 2 dozen muffins

1 cup cooked quinoa

1 tablespoon of honey + more if you want them sweeter
1 1/2 cups almond meal
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup coconut oil or butter, melted
1/4 cup applesauce or pumpkin puree
1/2 cup greek yogurt
1 teaspoon vanilla
2 eggs, beaten
1 cup loosely packed grated carrots

Preheat oven to 350 F. Grease a mini muffin tin and set aside.

In a large bowl, mix together quinoa, honey, meal, baking soda and salt. In a small bowl, mix together coconut oil, applesauce, yogurt, vanilla and eggs. Stir into flour bowl, mixing well. Gently fold in carrots, until just mixed.

Divide batter evenly among the mini muffin tin, and transfer to the oven. Bake 15 minutes or until golden brown and a toothpick inserted comes out clean.   

Consume in the morning with some Irish Breakfast Tea or as a mid evening snack.  Enjoy!  

~Victoria