Carrot Quinoa Muffin
55 Min

Carrot Quinoa Muffin

The staple morning muffin of the Bake Lab here in Houston, this muffin is crumbly, filled with grated carrots, peanut butter and delicious to the last crumb. Great with your morning coffee or cup of chai!
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Cook Time

55 Minutes



Step 1
Preheat the oven to 325°F. Spray a muffin pan and line with paper cups.
Step 2
Combine dry ingredients into one bowl rice flour, corn meal, quinoa, turmeric, baking powder, baking soda, and salt. Set aside.
Step 3
In the bowl of a stand mixer, using the paddle (or a whisk), whip the peanut butter and the jaggery together until fluffy. Drizzle the olive oil in a slow stream until completely incorporated. Add the eggs and stir to combine.
Step 4
Juice the carrots and beet. Add the carrot and beet pulp as well as their juices and the coconut milk and add to the wet ingredients.
Step 5
Slowly add the dry ingredients, stirring as you go. Scoop batter into a greased muffin tin lined with paper cups. Bake 30 to 35 minutes or until a tester comes out clean. Let the muffins rest for 10 to 15 minutes in the pan before removing.
130 grams rice flour
3 tablespoons cornmeal
85 grams quinoa raw
1/2 teaspoon ground turmeric
1/2 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
140 grams peanut butter
115 grams grated jaggery
2 1/2 tablespoons olive oil
2 large eggs
170 grams coconut milk
285 grams carrots
20 grams beet (very small piece)

Notes & Variations

  • Don’t be intimidated by the use of grams. Scales add ease to baking. They are inexpensive and open a whole world of baking.
  • Some jaggery pieces may remain, resulting in a mixture that is not completely smooth. Use a stand-up mixer to get the peanut butter and jaggery mixture just right, if available.
  • Before baking, top with a favorite granola, sesame seeds, or nuts.
  • Replace peanut butter with another nut or seed butter.
55 Min

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This versatile root vegetable can be enjoyed in baked goods, breads, soups, khichri and oh so much more! Incorporating vegetables into everyday meals is what we do best.