Quinoa Carrot Cake Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini muffins combining banana, quinoa, and grated carrot with warming spices of cinnamon, ginger, and nutmeg. A lighter take on carrot cake that's portable and naturally sweetened.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 ripe bananas (mashed)
- 4 tbsp maple syrup
- 1 large free-range egg
- ½ cup vegetable oil (plus extra for greasing)
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups cooked quinoa (made from ¾ cup uncooked)
- 1 medium carrot (peeled and grated (makes ½ cup grated))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 12mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 191mg
- Calcium
- 22mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 12MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.