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five cooked muffins on a white plate

Vegan vegetable quinoa muffins

Made with healthy ingredients like broccoli, carrots, and quinoa, these egg and dairy-free vegetable muffins with quinoa are perfect for baby led weaning and school lunchboxes.
5 from 6 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

Ingredients

Dry Ingredients

  • 1 cup (150g) whole wheat flour
  • 1 cup (130g) cooked quinoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric

Wet ingredients

  • 1 cup (120g) grated carrots (see note)
  • 1 cup (70g) finely chopped broccoli florets
  • 1/4 cup olive oil
  • 1 1/4 cup full-fat unsweetened coconut milk (from a can not carton)
  • 2 tablespoons chia seeds

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, combine all the dry ingredients. In a separate bowl, combine all the wet ingredients. 
  • Pour wet ingredients into the dry and mix with a spoon until well incorporated. Don’t over mix. Spoon batter evenly  into a greased or lined 12-cup muffin pan.
  • Bake for 15-20 minutes, until inserted toothpick comes out clean. Cool for 5 minutes in the pan before transferring them to a wire rack.

Equipment

Notes

  • Be sure to squeeze out the juice from the carrots.
  • Grease the muffin pan really well. For best results use silicone muffin molds which ensure the muffins will come out easily.
  • Every oven is different so check the doneness by doing a toothpick test. Insert toothpick in the middle and if it comes out clean then it's done. If not, bake for longer.
  • Don't take the muffins out of the pan immediately! Leave in the muffin pan for about 5 minutes and then transfer to a wire rack. They will firm up as they cool.
  • Cool completely before transferring to an air-tight container. Store in the fridge for up to 5 days. Reheat in the microwave for 30 seconds or less.
  • They also freeze beautifully for up to 3 months.

Nutrition

Calories: 156kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Trans Fat: 1g | Sodium: 61mg | Potassium: 219mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1834IU | Calcium: 45mg | Iron: 2mg
Course breakfast, snack
Cuisine American
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