Ingredients
1 cup dry tricolor quinoa
3 large eggs
½ cup plain greek yogurt
½ cup honey
1 cup grated carrots
2 cups almond flour
½ cup chopped dates
1 teaspoon baking soda
1 teaspoon sea salt
½ teaspoon cinnamon
3 tablespoons flax seeds
½ cup walnuts, crushed
½ cup old fashioned rolled oats
Step by step
Using the KitchenAid® Grain and Rice Cooker, select the Quinoa menu option. Add the specified amount of Quinoa and select NEXT.
Set cooking liquid to water. Add the recommended amount of water to reach “regular” texture. Allow quinoa to cook.
With 10 minutes left on the cycle, prepare the muffin mixture.
Preheat the oven to 350ºF 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.
All of the goodness, none of the guesswork
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