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.
- 1 cup (150g) whole wheat flour
- 1 cup (130g) cooked quinoa
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- 1 cup (120g) grated carrots (see note)
- 1 cup (70g) finely chopped broccoli florets
- ¼ cup olive oil
- 1 ¼ cup full-fat unsweetened coconut milk (from a can not carton)
- 2 tablespoons chia seeds
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.
- 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.
Calories: 162kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 96mg | Potassium: 193mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1834IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2mg