Savory Quinoa Muffins
Posted: 05/22/2013
This post may contain affiliate links. Please read my disclosure policy.
Savory quinoa muffins are perfect for breakfast, lunch, or dinner. Packed with nutrition and flavor, they are sure to be a huge hit.
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, slight crunch, and the versatility. Not to mention that quinoa is gluten-free, high in protein and fiber, and provides just a ton of nutritional benefits.
That’s why I am so excited about these savory quinoa muffins. They are chock full of nutrition! Not only do these muffins contain 4 cups of quinoa, they also have veggies: peas, spinach, and zucchini. Thanks to feta cheese, black pepper and dill, quinoa muffins also have tons of flavor. Nothing boring about these muffins.
We like them as part of a “breakfast for dinner” meal, but they are great for any meal. I’m a big fan of savory breakfasts so I love having these in the freezer to warm up for a quick breakfast on the go. You can also try my quinoa pancakes or quinoa with chia and cinnamon if you like the idea of quinoa at breakfast time.
Like savory breakfast muffins? Try egg white muffins with sausage and broccoli or mini frittatas with spinach and red pepper. I like how the word “savory” has two meanings here: 1) having a spicy or salty flavor, as opposed to sweet and 2) pleasing to the sense of taste. Savory breakfast muffins are both!
You can use cupcake liners for these muffins, but I tried it both ways and prefer the muffins made without liners. I love how crispy they get. I’m thinking come fall, I’m going to have to try these pumpkin quinoa muffins.
I like to make big batches of quinoa and keep it in the freezer, ready to use for recipes. I usually use my Instant Pot to make quinoa.
Love quinoa?
You know I sure do! Here’s a few more quinoa recipes for you to try:
- Turkey Quinoa Chili (under 400 calories)
- Quinoa with Ground Turkey, Kale, Tomatoes, and Mushrooms (made in one pan!)
- Instant Pot Southwestern Chicken and Quinoa
- Quinoa Salad with Pinto Beans and Avocado Dressing
- Stuffed Peppers with Quinoa and Chicken
- Slow Cooker Minestrone with Quinoa
- Quinoa Salad with Maple Mustard Vinaigrette
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
-24 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.
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 1/2 teaspoons 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
Instructions
- Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray. You may also use cupcake liners if desired.
- In a large bowl, whisk together eggs, oil, and milk.
- 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.
- Scoop into prepared muffin tins and bake for 30 minutes or until a toothpick comes out clean when poked in a muffin.
Notes
- Best served immediately, but may also be refrigerated for up to one week or frozen. Reheat using microwave or oven.
Nutrition Information
Serving: 1g, Calories: 123kcal, Carbohydrates: 16g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 189mg, Fiber: 1g, Sugar: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Penny Amann says
OMG this is a meal in a muffin! So tasty and moist. I didn’t have a zucchini so I shredded to two good-sized carrots, and instead of the cheese I use nutritional yeast. So delicious! I just might have to hide these and keep them to myself LOL!
Rachel Gurk says
So happy to hear you liked this recipe! Thanks for taking the time to leave a comment, I really appreciate it!
Renee E says
These were amazing! I didn’t have zucchini so used grated carrots and they still were delicious!
Angela says
Do these freeze well?
Rachel Gurk says
Very!
Jackie says
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 says
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.
Marina says
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 says
So glad you liked them! Love the varieties you created!
Yvonne @ bitter baker says
Ooo, I love quinoa too!! And savory muffins is one of my favorites, I gotta try this!
sapna says
AP flour ain’t so healthy. What could I substitute & in what quantity?
Thanks.
Rachel Gurk says
Ha–I was waiting for someone to call me out on that one. I think whole wheat flour would absolutely work.
Rachel Gurk says
oops–same quantity as AP.
Kari@Loaves n Dishes says
This is sooo my kind of lunch, would it be bad to eat like a dozen of them!?!
Rachel Gurk says
Nope! I think that is an excellent choice!
Cassie | Bake Your Day says
I am all about quinoa…you know that. I love these, friend!
codojedzenia says
Hello from Polen! What a wonderful recipe! I love quinoa and I`m looking forward to make these muffins
amy @ fearless homemaker says
I love quinoa, too, and these muffins look SO good. Wish I had one in front of me right now!
Bev @ Bev Cooks says
Ohhhhh yeah. Me dig these.
I mean I dig these.
Me does too.
(sorry)
Bree {Skinny Mommy} says
I don’t like sweet muffins very much, but I do love savory and these ones look great!
Stephanie @ Eat. Drink. Love. says
I love a savory muffin! These look so good and are perfect for breakfast or a good snack on the go!
Nobuko says
Hi Rachel,
These caught my eye. I’m always looking for healthy and tasty muffins.
Thanks for the recipe!
Rachel Gurk says
You’re welcome! Enjoy :)