Gluten Free, Good Source of Fiber, Good Source of Protein
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
Ingredients
- 1 cup (188g) dry tricolor quinoa
- 3 large 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
Method
1. 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.2. Preheat the oven to 177ºC and set the rack to the center of the oven. Line cupcake pan with cupcake liners.
3. Whisk the eggs in a large bowl until mixed and add the greek yogurt, honey, and grated carrot. Stir to fully incorporate. Set aside.
4. 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.
5. 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.
6. Store leftover muffins in an airtight container in the refrigerator for 1-3 days, or freeze for up to 6 months.
