Carrot Quinoa Muffins with Cream Cheese Spread

As much as Sophia and I love muffins and all carb loaded breakfast treats, I try to limit them because they are often loaded with sugar and do not offer much in the way of nutrition. It is fun for me to experiment with muffin recipes that are delicious, not too sugary and offer some nutritional benefits. I tweaked a carrot muffin recipe this weekend and it came out really yummy. For a special treat, I topped it with a cream cheese “frosting.” Sophia really enjoyed the “frosting” but she also loved the muffins without it.

Carrot Quinoa Muffins with Cream Cheese Spread

Muffin Ingredients

  • 1 Cup of Organic Quinoa Flour (I use Bob’s Red Mill..this flour is stone ground from whole grain organic quinoa. It contains all 8 essential amino acids, is a good source of fiber and is GLUTEN FREE.)
  • 1/2 Cup Organic Sugar
  • 1/3 Cup Organic Honey
  • 2 Cups Organic Shredded Carrot
  • 2 Eggs
  • 1/2 Cup Vegetable Oil
  • 1/3 Cup Organic Applesauce (or one single serve container of apple sauce)
  • 1/2 Cup Finely Chopped Organic Walnuts
  • 1 Cup Organic Raisins
  • 1/4 Cup Organic Shredded Coconut
  • 1/4 Cup Organic Crushed Pineapple
  • 2 TSP Cinnamon
  • 1 TSP Vanilla Extract
  • 1/2 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1/2 TSP Salt


  1. Pre-heat Oven to 350
  2. Grease Muffin Pan (you can use mini or regular sized muffin pans)
  3. Mix eggs, sugar, honey, oil and applesauce with electric mixer. Stir in Vanilla.
  4. In a separate bowl: sift together flour, baking soda, baking powder, salt, cinnamon. Add this to sugar mixture and mix well.
  5. Stir in carrots, raisins, walnuts, coconut and pineapple.
  6. Pour mixture into muffin pan until almost full.
  7. Bake for 25 minutes or until golden brown and toothpick comes about clean. (this will take less time if using mini muffins vs. regular sized muffins.

Cream Cheese Spread


  • Organic Whipped Cream Cheese (it is very important that you buy whipped cream cheese vs. plain..this eliminates the step of whipping the cream cheese with an electric mixer).
  • Honey to sweeten


  1. Mix whipped cream cheese with a small amount of honey
  2. Spread cream cheese “frosting” on top of muffin (This is much easier if you let the cream cheese come to room temp).

Notes/Serving Instructions: These are delicious with and without the cream cheese spread/frosting. I made a small amount of the frosting and put it in the fridge for some of the muffins. These muffins freeze well in a ziplock bag.


4 responses to “Carrot Quinoa Muffins with Cream Cheese Spread

  1. I have not yet ventured away from traditional gluten loaded flour yet…will have to one of these days 🙂 LOL I feel like a horrible mother….I let Heidi eat REGULAR frosting with a spoon out of the mixer when I’m done icing the cake.

  2. I LOVE Quinoa flour..unlike whole wheat flour you can not even tell the difference in your baked goods.

    By the way, normal sugar based frosting does not make you a bad Mom 🙂 treats are fun! If only we could all be so lucky to have a Mom (you) that bakes us wonderful food all of the time. Anyway, I just love this cream cheese frosting because it tastes delicious and even though it doesn’t have a ton of sugar it is still a fun treat for Sophia.

  3. quick question- the instructions call for eggs. I have two small kids and I dont always spend as much time reading details for things but for recipes it is kind of important… the ingredient list doesnt include eggs. Can you comment?

    • Hi
      Thanks for pointing that out. I must have been trying to finish this post to quickly and I forgot to include the 2 eggs on the list. I will update it. The eggs are needed!

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