Gluten Free Apple Carrot Quinoa Mini Muffins (No Sugar Added)
Mini Apple Carrot Quinoa Mini Muffins made gluten free, dairy free and low carb are perfect for a quick breakfast on the go or pack in the kids’ lunchboxes for a perfectly portioned snack!
When I think about creating a new recipe, I always try to include something my family may not be fond of. Then I work my tail off to hide the secret somehow, with other flavors and ingredients that would take the stage and be the star.
The star in this recipe is the sweet apple! It’s combined with some carrot and quinoa, which are both ingredients my children would rather not indulge in. When they’ve no idea they are munching on muffins with quinoa and carrots and asked for another, that is what I thrive on and what drives me to continue to make secretive recipes with healthy ingredients!
Yes they certainly have an orange tint to them from the carrots that can not be hidden. I claim, ” I made them specifically because it’s October and everything should be eaten in orange color!” They didn’t seem to buy that line much, but I told them they were apple muffins and they were willing to try them. And try them they did. Teen knew there were carrots but thankfully didn’t say a word to his younger sister and brother or it might have been the evil glance I was giving him that made him keep quiet. Either way, it worked, they ate them and they loved them. So there. Battle Won in my mind. 🙂
2 mini muffins per serving will provide some fiber, protein and only 8 net carbs if you were wondering how low in carbs they could be since quinoa is in there. Just 68 calories for 2 !!
I topped mine with my Sugar-Free Cream Cheese Frosting !! This recipe was adapted from my popular Mini Chocolate Quinoa Brownie Bites.
Gluten Free Apple Carrot Quinoa Mini Muffins (No Sugar Added)
Ingredients
- 1 cup cooked quinoa
- ½ teaspoon salt
- ¼ cup ground flax seed
- ¼ cup arrowroot flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla liquid Stevia
- 2 tablespoons lemon juice
- 1 apple or 1 cup chopped apple with skin
- 1 cup grated carrot
Instructions
- Bring water and quinoa to a boil.
- Cover and reduce heat to a simmer.
- Cook for 12-15 minutes until water is absorbed. Add salt and set aside.
- Preheat oven to 350 degrees.
- In a food processor combine the rest of the ingredients and add the cooled quinoa.
- Process until combined well.
- Pour mixture into 24 mini muffin cups.
- Bake for 20 minutes.
- Cool slightly.
- Remove and cool on a wire rack.
- Once cooled add cream cheese frosting if desired.
Nutrition
Directions:
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Turned out like porridge in a cup. I don’t recommend this recipe.
Love the ingredients . But came out gooey and the wrong texture.
Same here…very gooey, tastes good, but won’t be making again 🙁
Is there a substitute I can use for the arrowroot?
cornstarch
Hi, I would love to make this recipe but I cannot find the directions to make it. On the other site, I see the the ingredients then it says to check out your site to get the directions. But once I click on the link, there isn’t any directions.
They never let me know they were doing that about the directions. Originally it was for the full recipe guest posting on their site. I’ve added the entire recipe here to make it easier. Hope that helps!
These look wonderful, and I am planning to make them today. Yummy! Do you have any suggestions for using a different flour?
These look great! My kids always give me a questioning look when I make something new and say “did you put anything weird in here”? I have to get creative sometimes in answering honestly! I will give these a try.
Am I calculating correctly that 2 mini muffins is only 1 PP for Weight Watchers? If so, that’s incredible.
Thanks Sally and yes, 1 WW point for 2 of them!
I have many GF flours, but not arrowroot. Any substitution suggestions?
I want to bake with quinoa. Need to try a recipe and yours looks very easy. Awesome!
These look yummy!
I need to know your secret. You always make the most healthy food look totally delicious 🙂 I LOVE the addition of quinoa in here. I’m not a big fan of it plain but I bet in baked goods it’s pretty stellar.
Hahahaha you are so cute, thank you!
Mmm … sounds like a good mix of flavors in these healthy mini muffins. Yum!
Love this! Sneaky muffins 😉
They look too perfect to be true! Can’t wait to try them!
These sound great! I don’t have arrowroot flour, any other GF flour recommendations/substitutions to use instead?
thanks
These are certainly my kind of muffins!
Breakfast just got a whole lot more exciting.
Gotta head over to check this recipe out!! These are too cute!
You’ve packed so much healthy and delicious goodness into one recipe! Another great recipe Brenda!
I love that these are sugar and gluten free, perfect!
My youngest is gluten-free. I’m always on the lookout for new gluten-free recipes!
Hi: I don’t see the actual recipe to print it off. Thanks 🙂
Under the last picture, it says, I’ve guest posted at another website and the link is directing there for you to see the recipe.
Thanks