Sweet Potato Quinoa Muffins

Ingredients

  • 1 cup, cooked White Quinoa
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 1/2 cup sweet potato, cooked & mashed
  • 1/2 cup Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Preparation

  • Prepare quinoa according to package directions.
  • Preheat oven to 350 degrees F. Prepare 12 cup muffin tin with liners.
  • In a large bowl mix flours, baking powder, baking soda, cinnamon and brown sugar. In a separate bowl mix coconut oil, sweet potato, cooked quinoa, Greek yogurt, eggs and vanilla extract.
  • Pour dry ingredients into wet and mix until just combined. Fold in chopped pecans. Pour into muffin tins.
  • Bake for 25 to 30 minutes, or until muffins test done.

*Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.