Quinoa Muffins
Start your day the wholesome way with these hearty and delicious Quinoa Muffins! Packed with protein-rich cooked quinoa, rolled oats, and a hint of warm cinnamon, these muffins offer a nutrient-dense alternative to traditional baked goods. A blend of Greek yogurt, milk, and a touch of brown sugar ensures they stay moist, while optional add-ins like chopped nuts or dried fruit allow you to customize each bite. Perfect as a grab-and-go breakfast or a midday snack, these easy-to-make muffins come together in just 15 minutes of prep time and bake to golden perfection in under 20 minutes. Whether you’re looking for a healthy treat or a freezer-friendly option, these quinoa muffins hit the mark every time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup cooked quinoa
- 1 cup all-purpose flour
- 0.5 cup rolled oats
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup milk (dairy or non-dairy)
- 0.25 cup plain Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 0.25 cup neutral vegetable oil (e.g., canola oil)
- 0.5 cup chopped nuts or dried fruit (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
In a large mixing bowl, combine the cooked quinoa, all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Mix well to ensure all dry ingredients are evenly distributed.
In a separate medium-sized bowl, whisk together the milk, Greek yogurt, egg, vanilla extract, and vegetable oil until smooth.
Pour the wet ingredients into the bowl of dry ingredients and gently fold them together using a spatula. Be careful not to overmix – stir just until no large streaks of flour remain.
If adding chopped nuts or dried fruit, gently fold them into the batter at this stage.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 3 months.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 257.2 g | 94% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 85.9 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 532 mg | 41% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
