Carrot Quinoa Cupcakes Recipe

Ingredients

• null 1 cup, cooked and cooled RiceSelect® Tri-Color Quinoa
• null ¾ cup packed brown sugar
• null ½ cup coconut oil, melted
• null ½ cup vanilla Greek yogurt
• null 1 teaspoon vanilla
• null 2 eggs, slightly beaten
• null 1 cup grated carrots
• null ½ cup finely chopped pecans
• null 1 cup whole wheat flour
• null ¾ cup almond flour
• null 1 ½ teaspoon baking powder
• null 2 teaspoons cinnamon
• null ⅛ teaspoon ground nutmeg
• null ¼ teaspoon salt
• null cream cheese frosting, optional

Instructions

1. Preheat oven to 350 ° F. Line a muffin tin (12 count) with foil liners and set aside.
2. In a large bowl, combine quinoa, brown sugar, coconut oil, yogurt, vanilla, eggs, carrots and pecans.
3. In a separate bowl, combine flours, baking powder, cinnamon, nutmeg and salt. Stir dry ingredients into wet ingredients mixing until well blended.
4. Fill muffin tins about 3/4 full. Bake 20 minutes or until centers are done. Allow to cool; top with favorite cream cheese frosting, if desired.