Quinoa Carrot Muffins | Clean Plates

Ingredients

• 4 ounces/ 115 g unsalted grass-fed organic butter, melted, plus more as needed
• 2 large organic, pasture-raised, or antibiotic-free eggs
• 3/4 cup/ 180 mL grass-fed organic plain yogurt or kefir
• 1 teaspoon pure vanilla extract
• 1 3/4 cups/ 215 spelt flour
• 1/2 cup/ 75 g coconut palm sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon aluminum -free baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 cups/ 270 g cooked quinoa
• 1 cup/ 85 g shredded carrots
• 2/3 cup/ 90 g unsweetened and unsulfured raisins or dried currants
• 2/3 cup/ 80 g chopped walnuts, toasted