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!
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.