Carrot Quinoa Muffins

Ingredients

• •⅛ tsp allspice
• •1 tsp baking soda
• •1 tbsp powdered cane sugar
• •1¼ cups carrots
• •½ tsp cinnamon
• •⅓ cup coconut oil
• •1 cup quinoa
• •½ cup brown sugar
• •2 eggs
• •¼ cup kamut flour
• •1 can full fat coconut milk
• •½ cup chobani pineapple greek yogurt
• •⅛ tsp ground ginger
• •⅛ tsp ground nutmeg
• •½ tsp salt
• •½ cup spelt flour
• •¼ cup coconut
• •1 tsp vanilla
• •½ tsp vanilla extract
• •½ cup walnuts
• •¾ cup pastry flour

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Method

From foodista.com — read the original

1. 1Muffins
2. 2Preheat the oven to 350F. Grease or line a muffin tin with paper liners and set aside. In a large bowl, mix quinoa, sugar, flours, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. In a smaller bowl, mix coconut oil, Chobani pineapple greek yogurt, vanilla, and eggs.
3. 3Add the wet ingredients to the dry ingredients .. then gently fold in the carrots, coconut, and walnuts .. until just mixed. Divide the batter evenly such that none of the muffin tins is filled more than 3/4 full (ish 16 standard size muffins)
4. 4Bake 20-25 minutes, until golden brown and a toothpick inserted comes out clean.[br]Coconut Whip
5. 5Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies).
6. 6Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid.
7. 7Sift in the powdered sugar (amount depends on how sweet you like it) and mix until combined.
8. 8Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Whipped cream is best served immideately, but can be stored in an air tight container for up to three days.
9. 9It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.