Quinoa Carrot Cupcake Muffins

Makes 6 muffins

These fruity cupcake muffins are made with wholegrain quinoa flour. They store well in a tin for eating during the week. 

Free from Gluten, Soya, Wheat, Nuts


Change Quantities:
  1. Pre-heat the oven.
  2. Stand 6 cupcake cases in the holes of a muffin or tart tray.
  3. Put the flour, baking powder and cinnamon into a bowl and stir to combine.
  4. Stir in the sugar.
  5. Cut the walnuts into small pieces.
  6. Finely grate the carrots into a large bowl or kitchen blender and break the egg into the bowl.
  7. Add the oil and water and beat together well.
  8. Add the prepared flour and mix well.
  9. Stir in the sultanas.
  10. Divide the batter between the prepared cupcake cases.
  11. Sprinkle the prepared walnuts over the top.
  12. Bake for 25-30 minutes.


cupcake cases, muffin or tart tray, grater, mixing bowl or kitchen processor


200°C, Fan 180°C, 400°F, Gas 6.  

Cooking time

25-30 minutes

This product does not have any reviews. Why not write one? Click the button below.

Write a review


Find a recipe


Change Quantities:

You may also like

Our Story

It started with a passion.

Learn More
Cookie settings