Ingredients45 m servings 41 cals
- 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.
Per Serving: 41 calories; 1.3 g fat; 6 g carbohydrates; 1.3 g protein; 16 mg cholesterol; 32 mg sodium. Full nutrition
ReviewsRead all reviews 3
Make sure to grease the pan real well, otherwise you might leave some of them in the pan, like I did! I used 2 T honey instead of the sugar. Easy to make and great to eat! Thanks for the reci...
I used black quinoa for these. Dry, with a sort of sweet-quiche taste. Just completely inedible. Sorry.