Quinoa Carrot Muffins

Busy, early mornings call for a quick, on-the-go breakfast that will give you energy for what the day has in store for you.  Also having healthy snacks on hand can keep you from consuming the alternative junk food snacks that are usually the most convenient.  For these reasons and more I present to you.... Carrot Quinoa Whole Wheat Cinnamon Muffins.  Dont let the name intimidate you.  There's just so much goodness packed in these muffins I had to fit it all in the title.  These Muffins pack a punch with quinoa, greek yogurt, and carrots in the mix providing Protein, complex carbohydrates, and energy.  Great for breakfast or a pre or post workout snack.  

My top 3 reasons why Runners should eat more Quinoa....

Quinoa is the only grain that is a complete protein, which means it contains all nine essential amino acids your body needs to repair your muscles after a good workout.

Quinoa is rich in complex carbohydrates to replenish muscle glycogen after depleted from your workout.

Quinoa is also a great source of fiber, which can help reduce blood sugar levels, lower cholesterol, increase fullness and help with weight loss.  Not to mention trace minerals such as magnesium, riboflavin and antioxidants that Quinoa is packed with.  

Here's the recipe, Enjoy!

Quinoa Carrot Muffins:

makes 16 muffins

Ingredients:

Dry....

1 C cooked Quinoa (1/2 C dry quinoa cooked in 1 C of water)

1/4 C Maple Syrup

1/4 C Brown Sugar

3/4 C Whole Wheat Flour 

1/4 C flaxseed meal

1/4 C Coconut Flour

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1 tsp nutmeg

wet...

1/3 C Coconut Butter (can use regular butter)

1/2 C low fat plain greek yogurt

2 tsp Vanilla extract

2 eggs beaten

1/4 C unsweetened vanilla almond milk

1 1/2 C carrots shredded 

Directions:

Preheat oven to 350.  Cook the Quinoa by boiling 1/2 C dry quinoa in 1 C water, cook for about 15 min.  Mix the Dry ingredients and the Wet ingredients in a seperate bowl, then combine together.  You can also add nuts to this recipe if you would like.  Fill you Muffin tins 3/4 the way full.  Bake for 18-25 minutes, or until toothpick comes out clean.  

When Muffins are done and cooled, you can store in the freezer to store and heat them up when you want one.