Carrot Quinoa Cupcakes Recipe


  • 1 cup, cooked and cooled Red Quinoa
  • 3/4 cup packed brown sugar
  • 1/2 cup coconut oil, melted
  • 1/2 cup vanilla Greek yogurt
  • 1 teaspoon vanilla
  • 2 eggs, slightly beaten
  • 1 cup grated carrots
  • 1/2 cup finely chopped pecans
  • 1 cup whole wheat flour
  • 3/4 cup almond flour
  • 1 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • cream cheese frosting, optional


  • Preheat oven to 350 degree F. Line a muffin tin (12 count) with foil liners and set aside.
  • In a large bowl, combine quinoa, brown sugar, coconut oil, yogurt, vanilla, eggs, carrots and pecans.
  • In a separate bowl, combine flours, baking powder, cinnamon, nutmeg and salt. Stir dry ingredients into wet ingredients mixing until well blended.
  • Fill muffin tins about 3/4 full. Bake 20 minutes or until centers are done. Allow to cool; top with favorite cream cheese frosting, if desired.
*Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.