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 |


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

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.

All images and text ©Rachel Cooks.

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!