• Prep Time: 15 MINS
  • Cooking Time: 22 MINS
  • Serves: 2 dozen

Whole Grains Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup extra-virgin or refined coconut oil, melted (not hot, just slightly warm)
  • 1/2 cup no-sugar added applesauce
  • 1 cup molasses
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 cups whole wheat flour, fluff the flour before measuring with a light hand
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups cooked and cooled quinoa
  • 1 1/2 cups shredded carrots
  • 3 tablespoons chia seeds (optional)


Preheat the oven to 350 degrees F. Lightly grease two 12-cup muffin tins and set aside (or you can line them with paper cups).
In a large bowl, whisk together the coconut oil, applesauce, molasses, eggs, and vanilla.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix lightly with a wooden spoon or rubber spatula; there should still be a few dry streaks.
Fold in the quinoa, carrots and chia seeds until just combined (don’t overmix).
Fill the muffin cups about 3/4 full and bake for 18-22 minutes until the tops spring back lightly to the touch (or a toothpick inserted in the center comes out clean).
Let the muffins cool for 2-3 minutes in the tin before gently sliding out onto a wire rack to cool completely.

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