Ny Times Quinoa Pecan Muffins Recipe

Total time: 83 minutes

Keto Friendliness Gauge

Net Carbs are 10% of calories per serving, at 26g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is Ny Times Quinoa Pecan Muffins? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

Learn more about the keto diet

Explore Nutritional Insights

Click on the icon to expand each section below

Keto & Health Insights for Ny Times Quinoa Pecan Muffins Recipe

  • Net Carbs are 10% of calories per serving, at 26g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Ny Times Quinoa Pecan Muffins Recipe Nutrition Label

Nutrition Facts

Serving Size: 8 servings   ( 108 g )
Amount Per Serving
Calories: 270
Total Fat: 14g
Saturated Fat: 2g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 53mg
Sodium: 250mg
Total Carbohydrates: 29g
Dietary Fiber: 3g
Sugar: 8g
Protein: 7g
Calcium: 146mg Iron: 2mg
Potassium: 250mg Vitamin A: 26mcg
Vitamin C: 0mg Vitamin D: 0mcg

Ingredients

  • These are smallish muffins, moist, nutty and not too sweet.
  • 1 cup whole-wheat flour
  • 1/2 cup quinoa flour (see above for instructions on how to make your own)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large or extra large eggs
  • 1/4 cup maple syrup or agave nectar
  • 3/4 cup buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 1 cup cooked quinoa
  • 1/2 cup chopped pecans

Instructions

Visit Ny Times's website to view the recipe instructions. (Via Edamam)