If quinoa is not precooked, cook the quinoa by combining 1/3 cup dried quinoa with 2/3 cup water in a pot. Bring to a boil, cover, then reduce heat and simmer for 10-15 minutes. When the water has dissipated, remove from heat, but keep covered for 10 minutes.

Preheat oven to 350F.

In a large mixing bowl, combine flour, brown sugar, baking powder, salt, cooked quinoa, carrots, optional flaxseeds, and optional hemp seeds. Mix thoroughly.

In a separate bowl, combine egg, melted honey, vanilla extract, oil, yogurt, baking soda, and water. Mix thoroughly.

Pour wet egg mixture into flour bowl and mix gently.

Divide batter into 12 lined muffin cups. Top with dried cranberries, if desired.

Bake at 350F for 20-25 minutes until an inserted toothpick comes out clean.