Amaranth almond carrot muffins

I love working with and cooking with new grains.  Amaranth is one I haven't cooked too much with, but decided to try something new.  Amaranth is high in protein, lysine, fiber and a whole bunch of other vitamins and minerals.  Plus- I think it's a fun word to pronounce.  These muffins were super easy to make (I baked them in the morning before my daughter was awake) and they were a delicious part of our breakfast and we have been having leftovers as a snack all week.  Enjoy!


  • 1/2 banana, mashed

  • 2 eggs

  • 1 tbsp oil

  • 1/4-1/2 cup apple sauce

  • 1/2 cup cooked amaranth

  • 1/4 tsp baking powder

  • 1 tbsp ground flax

  • 1/2 cup almond meal or almond flour

  • 1 grated carrot


1.  Add mashed banana, eggs, oil and apple sauce and cooked amaranth to medium sized bowl and mix well
2.  Add the remainder of the ingredients and mixed until combined
3.  Portion about 1 tbsp into well greased mini muffin tins and cook at 350 degrees for about 15-20 minutes or until cooked through