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Ingredients

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

Nutrition Info

40.7 calories carbohydrate: 6 g cholesterol: 15.5 mg fat: 1.3 g fiber: 0.6 g protein: 1.3 g saturatedFat: 0.7 g servingSize: - sodium: 31.7 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

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.

24 servings

A wonderfully delicious alternative to cookies, cakes, and cupcakes. Packed with nutrition and deliciously good for you!