Carrot Quinoa Cupcakes | Quinoa Recipe | RiceSelect®

Ingredients

• 1 cup, cooked and cooled RiceSelect® Tri-Color Quinoa
• ¾ cup packed brown sugar
• ½ cup coconut oil, melted
• ½ cup vanilla Greek yogurt
• 1 teaspoon vanilla
• 2 eggs, slightly beaten
• 1 cup grated carrots
• ½ cup finely chopped pecans
• 1 cup whole wheat flour
• ¾ cup almond flour
• 1 ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon salt
• cream cheese frosting, optional