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Description
Ingredients
US|METRIC
18 SERVINGS
- 1 cup tricolor quinoa (188g, uncooked)
- 3 large eggs (50g each)
- 1/2 cup plain Greek yogurt (122g)
- 1/2 cup honey (169g)
- 1 cup grated carrots (110g)
- 2 cups almond flour (208g)
- 1/2 cup dates (chopped)
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1/2 tsp. cinnamon
- 3 Tbsp. flax seeds
- 1/2 cup walnuts (58g, crushed)
- 1/2 cup old-fashioned rolled oats
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Directions
- Special Equipment: KitchenAid® Grain and Rice Cooker; 12-cup muffin tin; cupcake liners
- Using the KitchenAid® Grain and Rice Cooker, select the Quinoa menu option and set cooking liquid to water. Choose "regular" to confirm the texture setting and allow quinoa to cook. With 10 minutes left on the cycle, prepare the muffin mixture.
- Preheat the oven to 350ºF/177ºC and set the rack to the center of the oven. Line cupcake pan with cupcake liners.
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium220mg9% |
| Potassium250mg7% |
| Protein6g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber3g12% |
| Sugars13g |
| Vitamin A20% |
| Vitamin C2% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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