With a serving of carrot and quinoa, as well as plenty of protein-rich eggs, these muffins are definitely one of the healthier sweet treats you can bake. But don’t worry – their nutritional credentials don’t stop them from being totally delicious!
- 80 g white quinoa
- 800 g water
- 350 g carrots, peeled and chopped
- 4 eggs
- 160 g rapadura sugar or coconut sugar (or brown sugar)
- 190 g olive oil (see tip)
- 60 g pitted dates (fresh or dried), chopped (optional)
- 250 g self-raising flour
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- Preheat the oven to 180°C. Line an 18-hole muffin tin with paper or silicone cases.
- Place the quinoa into the simmering basket. Pour the water into the mixing bowl and insert the simmering basket. Cook the quinoa 15-17 min/Varoma/speed 2 or until tender. Remove the simmering basket and set aside to drain. Pour the cooking water through the simmering basket to catch any quinoa that has fallen through into the mixing bowl.
- Place the carrots into the mixing bowl and grate 10 sec/speed 7. Add the eggs, sugar, olive oil and dates (optional) to the mixing bowl and mix 10 sec/speed 4. Add the reserved quinoa, flour and spices and mix 6 sec/speed 5 until well combined.
- Divide the mixture among the paper cases and bake in the oven for approximately 20 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Leave in the tin for 5 minutes, before transferring to a wire rack to cool. Store in an airtight container.
I use extra virgin olive oil because I love the flavour and it’s also much healthier than regular (refined) olive oil. But you can use a light olive oil if you prefer.