Quinoa Power Muffins
Gluten Free, Good Source of Fiber, Good Source of Protein
Ingredients
- 1 cup (188g) dry tricolor quinoa
- 3 large (50g each) eggs
- ½ cup (122g) plain greek yogurt
- ½ cup (169g) honey
- 1 cup (110g) grated carrots
- 2 cups (208g) almond flour
- ½ cup (74g) chopped dates
- 1 teaspoon (4g) baking soda
- 1 teaspoon (6g) sea salt
- ½ teaspoon (1g) cinnamon
- 3 tablespoons (30g) flax seeds
- ½ cup (58g) walnuts, crushed
- ½ cup (48g) old fashioned rolled oats
Special Equipment
- KitchenAid® Grain and Rice Cooker
- 12-cup muffin tin
- Cupcake liners
Prep time : 25 minutes
Bake Time : 30 minutes
Servings : 18-20 muffins
Bake Time : 30 minutes
Servings : 18-20 muffins
Nutrition
Calories ----------------------------------- 210
Fat ----------------------------------------- 10g
Carbs ------------------------------------- 25g
Protein ------------------------------------- 7g
Sugars ------------------------------------- 12g
Dietary fiber ------------------------------ 4g
Cholesterol ------------------------------ 35mg
Sodium ---------------------------------- 220mg
Instructions
- 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.
- Whisk the eggs in a large bowl until mixed and add the greek yogurt, honey, and grated carrot. Stir to fully incorporate. Set aside.
- In a separate bowl, add the almond flour and the chopped dates. Use your fingers to fully coat the date pieces and break them up from being stuck together, then add in the baking soda, sea salt, cinnamon, flax seeds, walnuts and oats and stir to fully combine. Pour the wet ingredients into the dry ingredients and fold until everything is combined and no dry remains. Add the cooked quinoa, and stir again to fully incorporate.
- Spoon the batter into prepared muffin cups, filling ¾ full. Bake for 25-30 minutes; turning the pan halfway through baking. Allow to cool before serving so that muffin papers easily peel off.
- Store leftover muffins in an airtight container in the refrigerator for 1-3 days, or freeze for up to 6 months.
PRO TIP:
To convert this recipe to power cookies, simply scoop the mixture onto a parchment-lined baking sheet and cook for 16-18 minutes at 350ºF/177ºC.
KitchenAid® Grain and Rice Cooker
The KitchenAid® Grain and Rice Cooker features innovation that takes care of the measuring and monitoring for you, with 21 presets for grains, rice and beans. With an integrated scale and water tank that work together, the cooker automatically senses the amount of grains, rice or beans you've added and then it dispenses the right amount of water to match the ideal water-to-grain ratio for what you are cooking.
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