Food File: Wholewheat & Quinoa Carrot Muffins

A couple of weeks ago I decided to give this recipe from Love & Lemons a try and it’s so good and so easy to make (no mixer required!) that it has become my staple. Makes a great healthy snack for kids and by adding some veggies (I have done it with carrots and zucchini) I’m super pleased to see my little guy enjoy them 😉

Here’s the original recipe from Love & Lemons and my substitutions:
. 1 cup spelt or wholewheat flour (I used wholewheat)
. 3/4 cup gluten-free or all-purpose flour (I used quinoa flour)
. 2 teaspoons baking powder
. 1 teaspoon cinnamon
. 1/4 teaspoon salt
. 1 apple (I substituted with 1 cup of shredded carrots)
. 1/4 cup chopped walnuts or pecans (I substituted with raisins)
. 1 cup almond milk (I used 1% milk)
. 1 egg
. 1/3 cup white or brown sugar (I substituted with coconut palm sugar)
. 1/4 cup coconut or canola oil (I used coconut oil)

What to do:
. Preheat oven to 350 degrees and grease a 12-cup muffin tin (the recipe will yield 10 muffins)
. In a large mixing bowl, combine flours, baking powder, cinnamon, and salt.
. In a separate bowl, whisk together milk, egg, sugar, and oil. Add wet ingredients to dry and stir just until combined.
. Add the carrots and raisins and pour the batter on muffin tin.
. Bake for 15 minutes or until a knife inserted comes out dry and clean.