Carrot Quinoa Muffins with Cream Cheese Frosting

These muffins/cupcakes are super high in protein, practically fat-free, and are very moist and delicious!

Adapted from http://www.thepescetarianandthepig.com/2013/05/15/zucchini-quinoa-cupcakes-with-greek-yogurt-frosting-guest-post-from-eat-yourself-skinny/

 

Ingredients:

• 1 cup whole wheat flour
• 1/4 cup raw sugar
• 1/4 cup brown sugar, packed
• 1 tsp. ground cinnamon
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 2 eggs
• 1/4 cup fat-free milk
• 1 cup cooked quinoa
• 1 cup shredded carrots (or zucchini)
• 3/4 cup unsweetened applesauce
• 1 tsp. vanilla

Preheat the oven to 350 degrees F.

To make the quinoa, rinse 1/3 cup of uncooked quinoa in cold water and place in a small saucepan with 2/3 cup water.  Bring to a boil then reduce heat to low, cover and allow to simmer for about 15 minutes.  Remove from heat and allow to sit for an additional 5 minutes, keeping quinoa covered.  Fluff with a fork and set aside.

In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt and baking soda.  Set aside.  In a large bowl using your hand mixer, beat together eggs and milk.  Then add in the quinoa, carrots or zucchini, applesauce and vanilla and stir until well-mixed.  Add to the flour mixture, stirring until just combined (careful not to over stir).

In a muffin pan coated with cooking spray, fill each cup about 3/4ths full with batter and bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.  Allow muffins to cool  before frosting. Makes 12 muffins.

Cream Cheese Frosting

•  1-8oz. pkg. cream cheese (room temperature)
• 1/3 c. butter (room temperature)
• 1 tsp. vanilla
• 1 2/3 c. powdered sugar (sift after measuring)

Beat butter with hand mixer until fluffy.  Add cream cheese and beat again, about 2 mins.  Add vanilla and beat about 30 seconds.  Add powdered sugar and beat until well combined.