Quinoa Muffins Recipe
Enjoy these nutritious and savory quinoa muffins, perfect for breakfast or a snack, packed with vegetables and cheese.
Ingredients
Dry Ingredients
- 1 cup cooked quinoa
- 1 cup whole wheat flour (or gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/4 cup olive oil or melted coconut oil
- 1/4 cup Greek yogurt or plain yogurt
- 1/4 cup milk (dairy or non-dairy)
Add-ins
- 1 cup finely chopped mixed vegetables (such as bell peppers, carrots, zucchini, spinach, or broccoli)
- 1/2 cup grated cheese (cheddar, mozzarella, or your favorite cheese)
- 2 tablespoons chopped fresh herbs (such as parsley, basil, or chives)
- to taste Salt and pepper
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin.
- Mix dry ingredients: flour, baking powder, baking soda, salt.
- Whisk eggs, oil, yogurt, and milk until smooth.
- Combine wet and dry, then fold in quinoa, vegetables, cheese, and herbs.
- Fill muffin cups 3/4 full and bake for 18-20 minutes until golden.
- Cool slightly before serving. Store leftovers in refrigerator or freeze.
Notes
Feel free to customize with your favorite vegetables and herbs for added flavor.