16 Serves
49 Mins
Preheat your oven to 175°C and prepare a muffin tin by greasing it or inserting paper liners.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
33 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
78 mg / 1,250 mgPotassium
248 mg / 4,700 mgSodium
278 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
2 g / 28 gSugar
18 g / 50 gSaturated Fat
14 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 gIn a large mixing bowl, whisk together the quinoa, sugar, flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
In a separate smaller bowl, combine the coconut oil, Greek yogurt, vanilla, and eggs until smooth.
Fold the wet ingredients into the dry mixture, then gently stir in the shredded carrots, shredded coconut, and walnuts until just combined.
Divide the batter evenly into the muffin tin, filling each cup about 3/4 full, and bake for 20-25 minutes until a toothpick comes out clean.
For the coconut whip, scoop the solid white layer from the chilled coconut milk can into a bowl and blend with a hand mixer until smooth.
Sift in the powdered sugar and add vanilla extract, then continue to blend on high speed until the mixture is light and creamy.
5
g25
g2
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