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