Ingredients
24
24 servings
- •1 ⅓ cups water
- •⅔ cup quinoa
- •¼ cup shredded unsweetened coconut
- •¼ cup brown sugar
- •2 tablespoons whole wheat flour
- •½ teaspoon ground cinnamon
- •¼ teaspoon salt
- •2 large eggs, beaten
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 24 non-stick mini-muffin cups.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Stir coconut, brown sugar, whole wheat flour, cinnamon, and salt together in a bowl. Add quinoa and eggs to coconut mixture; stir until completely combined. Drop coconut mixture by the tablespoonful into prepared muffin cups.
- Bake in the preheated oven until slightly crisp and golden brown, 15 to 20 minutes.
Nutritional Facts
Per 24 servings
- Calories: 41
- Carbohydrate: 6g
- Fat: 1g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
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