Carrot Quinoa Muffin

This is a house favorite at Pondicheri Bake Lab & is always the first to go in the AM. A hearty & gluten free breakfast that you can make at home.*

makes ~6-8 muffins


130 g rice flour 

3 Tbsp cornmeal

85 g quinoa raw 

½ tsp turmeric 

½ Tbsp baking powder

¾ tsp baking soda 

½ tsp salt

140 g peanut butter 

115 g jaggery, grated 

2 ½ Tbsp EVOO 

2 eggs (~120 g)

170 g coconut milk 

285 g carrots 

20 g beet (very small piece)



  1. Preheat the oven to 325 F. Spray a muffin pan and line with paper cups. 
  2. Combine dry ingredients into one bowl rice flour, corn meal, quinoa, turmeric, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, using the paddle (or a whisk), whip the peanut butter and the jaggery together until fluffy.** Drizzle the olive oil in a slow stream until completely incorporated. Add the eggs and stir to combine.
  4. Juice the carrots and beet. Add the carrot & beet pulp as well as their juices & the coconut milk and add to your wet bowl.
  5. Slowly add the dry ingredients stirring as you go. Then scoop batter into greased muffin tin paper cups. Bake 30-35 minutes or until you insert a toothpick and it comes out dry. Let them rest for 10-15 minutes in the pan. 


*Don’t be intimidated by the use of grams. Scales are actually the easiest (& best) way to bake. You can buy yourself one for $15 bucks and watch a whole world of baking open up to you.

**some jaggery pieces will remain, resulting in a mixture that is not completely smooth. Highly recommend using a stand-up mixture to get the peanut butter & jaggery mixture just right. 

ideas / variations

  • Before baking, top with your favorite granola, sesame seeds, or nuts.