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Quinoa Muffins Recipe

These Quinoa Veggie Muffins are perfect for a quick and healthy breakfast, snack, or on-the-go meal. They're packed with protein, fiber, and nutrients from the quinoa and vegetables, making them a nutritious option for the whole family. Enjoy!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Breakfast, Snack
Servings 12 Muffins
Calories 130 kcal

Ingredients
  

  • 1 cup cooked quinoa
  • 1 cup whole wheat flour or gluten-free flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¼ cup olive oil or melted coconut oil
  • ¼ cup Greek yogurt or plain yogurt
  • ¼ cup milk dairy or non-dairy
  • 1 cup finely chopped mixed vegetables such as bell peppers, carrots, zucchini, spinach, or broccoli
  • ½ cup grated cheese cheddar, mozzarella, or your favorite cheese
  • 2 tablespoons chopped fresh herbs such as parsley, basil, or chives
  • Salt and pepper to taste

Instructions
 

  • Preheat Oven:
    Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
  • Mix Dry Ingredients:
    In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.
  • Prepare Wet Ingredients:
    In another bowl, beat the eggs. Add the olive oil (or melted coconut oil), Greek yogurt, and milk, and whisk until smooth.
  • Combine Wet and Dry Ingredients:
    Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Add Quinoa and Vegetables:
    Fold in the cooked quinoa, chopped vegetables, grated cheese, and chopped herbs until evenly distributed throughout the batter. Season with salt and pepper to taste.
  • Fill Muffin Tin:
    Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake:
    Bake the muffins in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Cool and Serve:
    Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
  • Storage:
    Store any leftover muffins in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage. To reheat, simply microwave for a few seconds or warm in the oven.
Keyword Quinoa Muffins