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.

Ingredients:

  • 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

Directions:

  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 comments

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

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

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

  6. These are so unique and healthy. They look great!

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

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

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

  10. Quinoa is my favorite. Ever. So deliciously beautiful!

  11. I love quinoa big time! Totally digging these muffins!

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

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

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

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

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

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

  19. Ohhhhh yeah. Me dig these.

    I mean I dig these.

    Me does too.

    (sorry)

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

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

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

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

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

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

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

  27. Pingback: 40 Best Quinoa Recipes

  28. 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.

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

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

  31. Pingback: healthy quinoa bowls | the wicked noodle

  32. Pingback: 80 Quinoa Recipes » Rachel Cooks

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

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

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

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

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

  38. Pingback: Pizza Quinoa Stuffed Peppers - Rachel Cooks

  39. Pingback: Healthy After School Snacks - Rachel Cooks

Leave a Reply

Your email address will not be published. Required fields are marked *