½cupextra-virgin or refined coconut oil, melted (not hot, just slightly warm)
½cup(113g)no-sugar added applesauce
1cupmolasses
4large eggs
1teaspoonvanilla
2cups(284g)whole wheat flour, fluff the flour before measuring with a light hand
1 ½teaspoonsbaking soda
1teaspoonbaking powder
½teaspoonsalt
1tablespoonground cinnamon
1 ½cupscooked and cooled quinoa
1 ½cupsshredded carrots
3tablespoonschia seeds, optional
Instructions
Preheat the oven to 350 degrees F. Lightly grease two 12-cup muffin tins and set aside (or you can line them with paper cups).
In a large bowl, whisk together the coconut oil, applesauce, molasses, eggs, and vanilla.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix lightly with a wooden spoon or rubber spatula; there should still be a few dry streaks.
Fold in the quinoa, carrots and chia seeds until just combined (don't overmix).
Fill the muffin cups about 3/4 full and bake for 18-22 minutes until the tops spring back lightly to the touch (or a toothpick inserted in the center comes out clean).
Let the muffins cool for 2-3 minutes in the tin before gently sliding out onto a wire rack to cool completely.
Notes
Whole Wheat: I prefer using white whole wheat instead of red whole wheat flour since it has a lighter texture but either will work fine just take care to use a light hand when measuring the flour since overflouring will make the muffins dense and dry. Quinoa: also, make sure the cooked quinoa you use hasn't been cooked in broth; just water and maybe a pinch of salt.