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!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.

Step 2

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.

Step 3

In a separate medium-sized bowl, whisk together the milk, Greek yogurt, egg, vanilla extract, and vegetable oil until smooth.

Step 4

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.

Step 5

If adding chopped nuts or dried fruit, gently fold them into the batter at this stage.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 7

Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

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

Serving size	776.2 grams (776.2g)

Amount per serving	% Daily Value*
Calories	1673

Total Fat 50.70g	65%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 1.80g
Cholesterol 217mg	72%
Sodium 1904mg	83%
Total Carbohydrate 257.20g	94%
Dietary Fiber 19.50g	70%
Total Sugars 85.90g
Protein 55.40g	111%

Vitamin D 123IU	615%
Calcium 532mg	41%
Iron 14mg	77%
Potassium 1526mg	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.

Source of Calories

Fat: 26.7%

Protein: 13.0%

Carbs: 60.3%