“Delicious, super moist, super healthy, gluten and dairy free muffins made with quinoa flour, almond meal, carrots and sweet potatoes. So yummy and so healthy. A great way to sneak in a serving of veggies to the kids for a snack or breakfast. I have made waffles with this recipe as well and they turned out great.”
READY IN:
37mins
YIELD:
16 muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Combine everything in a food processor until it is a smooth thick batter.
  3. Fill muffin tins almost full. They rise a little bit not much though. Makes between 16-20 muffins.

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