#tastybakes

A delightful and nutritious twist to traditional corn muffins, these Black Quinoa Corn Muffins are rich in protein and fiber. The addition of black quinoa adds a nutty flavor and a nutritional boost to this classic treat.

Ingredients: 1 cup black quinoa, rinsed and cooked. 1 cup cornmeal. 1/2 cup whole wheat flour. 1/4 cup coconut sugar. 1 tablespoon baking powder. 1/2 teaspoon sea salt. 1 cup almond milk. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup corn kernels fresh or frozen.

Instructions: Preheat oven to 375F 190C. Grease a muffin tin or line with paper liners. In a large bowl, combine cooked black quinoa, cornmeal, whole wheat flour, coconut sugar, baking powder, and sea salt. In a separate bowl, whisk together almond milk, melted coconut oil, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy these delicious Black Quinoa Corn Muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the rich flavors of carrot cake with these muffins that are good for you. They're moist, tasty, and spiced just right, and the cream cheese filling is delicious.

Ingredients: 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 cup brown sugar. 1/4 cup maple syrup. 1/3 cup vegetable oil. 1/2 cup unsweetened applesauce. 1 tsp vanilla extract. 1 1/2 cups grated carrots. 1/4 cup chopped walnuts or pecans optional. 1/4 cup raisins optional. 1/2 cup vegan cream cheese. 1/4 cup powdered sugar. 1/2 tsp vanilla extract.

Instructions: Warm the oven up to 175F 350C. Get some paper liners and line a muffin tin. Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl using a whisk. Combine the apple sauce, maple syrup, vegetable oil, vanilla extract, and brown sugar in a different bowl. Mix the ingredients well. Slowly add the wet ingredients to the dry ones while stirring just until everything is mixed. Add the grated carrots, nuts, and raisins if using and mix them in. To make the vegan cream cheese smooth, mix powdered sugar, vanilla extract, and vegan cream cheese in a different bowl. Half-fill each muffin tin with batter. Place a small amount of cream cheese filling in the middle of each cup. Then, add more batter until the cups are half full. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through. Enjoy these tasty vegan carrot cake muffins that have something creamy in the middle.

Prep Time: 15 minutes

Cook Time: 20 minutes