Carrot Quinoa Muffins Recipe

Preheat your oven to 350°F. Grease a muffin tin or line it with paper liners, then set it aside.

In a large bowl, combine the quinoa, sugars, flours, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. In a separate, smaller bowl, whisk together the coconut oil, pineapple greek yogurt, vanilla, and eggs.

Open the can of full-fat coconut milk and carefully scoop the thick, white cream from the top into a mixing bowl. You can discard the clear coconut water at the bottom or save it for another use, like smoothies.

Using a hand mixer, blend the coconut cream on high speed for 15-20 seconds, just until it becomes a smooth liquid. Sift in the powdered sugar (adjusting to your preferred sweetness) and mix until fully combined.

Stir in the vanilla extract, then blend the mixture on high speed for another 1-2 minutes, until it's light and creamy. This coconut whip is best served right away, but you can store it in an airtight container in the fridge for up to three days.

It will firm up when chilled; to serve again, simply re-whip it with a hand mixer on high speed until it's smooth and creamy.