Rachel Cooks

Savory Quinoa Muffins

These savory quinoa muffins are perfect for breakfast lunch or dinner. Packed with nutrition and flavor, they are sure to be a huge hit.

Savory Quinoa Muffins | RachelCooks.com


It’s no secret that I love quinoa. I’m always trying to think of new things to do with it. I love its nutty flavor and slight crunch and the versatility that it provides. I am so excited about these savory quinoa muffins. They are so full of flavor and nutrition. Not only do they have quinoa, but they also have peas, spinach and zucchini. Thanks to some black pepper, feta, and dill, they also have tons of flavor. We had them as part of a breakfast for dinner meal, but they would be great for any meal. I’m a big fan of savory breakfasts so I’m loving having some of these in the freezer to warm up for a quick breakfast on the go. You can also try my quinoa pancakes if you like the idea of quinoa at breakfast time.

You can use cupcake liners for these muffins, but I tried it both ways and preferred the muffins made without liners. I loved how crispy they got.  I’m thinking come fall, I’m going to have to try these pumpkin quinoa muffins. Not that I’m thinking about fall yet–we finally got summer here in Michigan! Enjoy! 


Savory Quinoa Muffins

Yield: 18-24 muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

These savory quinoa muffins are perfect for breakfast lunch or dinner. Packed with nutrition and flavor, they are sure to be a huge hit.


  • 4 cups cooked and cooled quinoa (from 1 cup uncooked)
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/4 cup skim milk
  • 2 cups all-purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon finely ground black pepper
  • 1/2 cup frozen peas, thawed
  • 1 cup fresh spinach, chopped
  • 1 teaspoon chopped fresh dill
  • 1 zucchini, grated
  • 1/2 cup reduced-fat crumbled feta


  1. Preheat oven to 350 degrees F. Spray muffin pans with nonstick cooking spray. You may also use cupcake liners if desired.
  2. In a large bowl, whisk together eggs, oil, and milk.
  3. In another smaller bowl, whisk flour with baking powder, salt and pepper. Stir in quinoa. Pour this mixture into the wet ingredients and stir until combined. Do not over-mix. Add peas, spinach, dill, zucchini and feta. Stir until just combined.
  4. Scoop into prepared muffin tins and bake for 30 minutes or until a toothpick comes out clean when poked in a muffin.

Best served immediately, but may also be refrigerated for up to one week or frozen. Reheat using microwave or oven.

Verdict: Loved the flavor and the texture of these. They are very dense and moist, not a typical muffin, but were absolutely fantastic.

Husband’s take: He really liked these too! I was a little unsure if he would because they are sort of unique, but he enjoyed them and has been reheating them for his breakfasts.

Two-year-old’s take: She liked these a lot too. I think she loved that she could pick them up and eat them–very fun!

Changes I would make: None are necessary.

Difficulty: Easy!


When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

46 Responses to “Savory Quinoa Muffins”

  1. Katrina @ WVS — May 22, 2013 at 7:54 am

    These sound so good!! What a great recipe to wake up to 🙂

  2. Laura @ The Rookie Cook — May 22, 2013 at 8:02 am

    These look terrific. I just made something with quinoa recently (finally) and really liked the flavor, so I’m going to have to try these muffins. Plus I just love muffins anyway. Thanks for the healthy recipe-keep em coming!

  3. Erika-Southern Soufflé — May 22, 2013 at 8:40 am

    These look amazing. Can’t wait to try this.

  4. Erin | The Law Student's Wife — May 22, 2013 at 9:07 am

    I have a carrot quinoa muffin recipe that I adore, and I’ve been looking to switch it up. These look perfect! I love the bonus summer veggies too. Thanks for getting my day started right Rachel 🙂

  5. Tieghan — May 22, 2013 at 9:26 am

    Rachel! I love these what an awesome and heathy muffin!! I have to give them a try!

  6. Jocelyn (Grandbaby Cakes) — May 22, 2013 at 10:46 am

    These are so unique and healthy. They look great!

  7. Lauren @ Climbing Grier Mountain — May 22, 2013 at 11:51 am

    Can a muffin be sexy? If so, these are sexy! Love me some quinoa!

  8. Erin @ Dinners, Dishes, and Desserts — May 22, 2013 at 1:06 pm

    Yum!! we are on the same wave length today – I made something with quinoa too 🙂

  9. ashley - baker by nature — May 22, 2013 at 1:35 pm

    Oh these look amazing, girl! I love savory muffins!

  10. claire @ the realistic nutritionist — May 22, 2013 at 2:13 pm

    Quinoa is my favorite. Ever. So deliciously beautiful!

  11. Kelli @ The Corner Kitchen — May 22, 2013 at 3:09 pm

    I love quinoa big time! Totally digging these muffins!

    • Rachel Gurk — May 22nd, 2013 @ 3:38 pm

      Thanks Kelli!

  12. Georgia @ The Comfort of Cooking — May 22, 2013 at 5:32 pm

    How yummy and wholesome are these! They look so delicious and perfect for a nutritious little breakfast. Great recipe, Rachel!

  13. Rachel @ Bakerita — May 22, 2013 at 6:07 pm

    These sound delicious! Such a delicious, fast easy snack. Yummy!

  14. Mom — May 22, 2013 at 7:29 pm

    Wow! These look delicious! Can’t wait to try them.

  15. DessertForTwo — May 22, 2013 at 8:08 pm

    Wow, these sound fantastic. Mel (Mel’s kitchen cafe) made a quinoa bite with ham and broccoli, and I’ve been waiting for someone to make a vegetarian version! These are it! Hooray!

  16. Nobuko — May 22, 2013 at 10:22 pm

    Hi Rachel,
    These caught my eye. I’m always looking for healthy and tasty muffins.
    Thanks for the recipe!

    • Rachel Gurk — May 23rd, 2013 @ 7:15 am

      You’re welcome! Enjoy 🙂

  17. Stephanie @ Eat. Drink. Love. — May 23, 2013 at 1:41 am

    I love a savory muffin! These look so good and are perfect for breakfast or a good snack on the go!

  18. Bree {Skinny Mommy} — May 23, 2013 at 9:13 am

    I don’t like sweet muffins very much, but I do love savory and these ones look great!

  19. Bev @ Bev Cooks — May 23, 2013 at 10:25 am

    Ohhhhh yeah. Me dig these.

    I mean I dig these.

    Me does too.


  20. amy @ fearless homemaker — May 23, 2013 at 12:58 pm

    I love quinoa, too, and these muffins look SO good. Wish I had one in front of me right now!

  21. codojedzenia — May 23, 2013 at 1:13 pm

    Hello from Polen! What a wonderful recipe! I love quinoa and I`m looking forward to make these muffins

  22. Cassie | Bake Your Day — May 23, 2013 at 7:31 pm

    I am all about quinoa…you know that. I love these, friend!

  23. Kari@Loaves n Dishes — May 23, 2013 at 7:36 pm

    This is sooo my kind of lunch, would it be bad to eat like a dozen of them!?!

    • Rachel Gurk — May 23rd, 2013 @ 9:40 pm

      Nope! I think that is an excellent choice!

  24. sapna — May 24, 2013 at 3:35 pm

    AP flour ain’t so healthy. What could I substitute & in what quantity?

    • Rachel Gurk — May 25th, 2013 @ 9:35 pm

      Ha–I was waiting for someone to call me out on that one. I think whole wheat flour would absolutely work.

    • Rachel Gurk — May 25th, 2013 @ 9:35 pm

      oops–same quantity as AP.

  25. Yvonne @ bitter baker — May 29, 2013 at 1:20 am

    Ooo, I love quinoa too!! And savory muffins is one of my favorites, I gotta try this!

  26. Marina — November 23, 2013 at 3:32 am

    I just made this and they were delicious! I made a spinach and feta version and a bacon and cheese version and used your recipe as a guide and can I just say… om nom nom nom. A great way to use up leftover quinoa 🙂 Also, the kids are devouring the ham and cheese ones- what a great way to up their protein.

    • Rachel Gurk — November 24th, 2013 @ 1:31 pm

      So glad you liked them! Love the varieties you created!

  27. Jackie — November 30, 2013 at 5:01 pm

    I’m on a gluten free diet, can I use Buckwheat or Brown Rice flour for these and would you suggest the same quantities?

    • Rachel Gurk — December 1st, 2013 @ 2:44 pm

      Hmm — I’m not an expert on gluten free cooking but I’m thinking it would be fine in the same quantities. It’s more of a filler than anything else.


  1. Pingback: Ingredient of the Week: English Peas // Around the Blogs | Katie at the Kitchen Door

  2. Pingback: 40 Best Quinoa Recipes

  3. Pingback: 50 Healthy Make Ahead Breakfasts - Henry Happened

  4. Pingback: healthy quinoa bowls | the wicked noodle

  5. Pingback: 80 Quinoa Recipes » Rachel Cooks

  6. Pingback: Surf Athletics CrossFit | 7 ways to keep the weight off this summer

  7. Pingback: 25 Summer Foods to Add to Your Shopping List (With Recipes)!

  8. Pingback: Back to School Breakfast Ideas - Rachel Cooks

  9. Pingback: 50+ Back-to-School Recipes | Bake Your Day

  10. Pingback: 20 Healthy Make-Ahead Breakfast Ideas - The Lemon Bowl

  11. Pingback: Pizza Quinoa Stuffed Peppers - Rachel Cooks

  12. Pingback: Healthy After School Snacks - Rachel Cooks

Leave a Comment