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.
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
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.
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:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 123Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 189mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 4g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He really likes these too! I was a little unsure if he would because they are sort of unique, but he enjoys them and likes to reheat them for his breakfasts.
Two-year-old’s take: She likes these a lot too. I think she loves that she could pick them up and eat them–very fun!
Changes I would make: None are necessary.
Difficulty: Easy!
39 Comments on “Savory Quinoa Muffins”
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!
So happy to hear you liked this recipe! Thanks for taking the time to leave a comment, I really appreciate it!
These were amazing! I didn’t have zucchini so used grated carrots and they still were delicious!
Do these freeze well?
Very!
I’m on a gluten free diet, can I use Buckwheat or Brown Rice flour for these and would you suggest the same quantities?
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.
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.
So glad you liked them! Love the varieties you created!
Ooo, I love quinoa too!! And savory muffins is one of my favorites, I gotta try this!
AP flour ain’t so healthy. What could I substitute & in what quantity?
Thanks.
Ha–I was waiting for someone to call me out on that one. I think whole wheat flour would absolutely work.
oops–same quantity as AP.
This is sooo my kind of lunch, would it be bad to eat like a dozen of them!?!
Nope! I think that is an excellent choice!
I am all about quinoa…you know that. I love these, friend!
Hello from Polen! What a wonderful recipe! I love quinoa and I`m looking forward to make these muffins
I love quinoa, too, and these muffins look SO good. Wish I had one in front of me right now!
Ohhhhh yeah. Me dig these.
I mean I dig these.
Me does too.
(sorry)
I don’t like sweet muffins very much, but I do love savory and these ones look great!
I love a savory muffin! These look so good and are perfect for breakfast or a good snack on the go!
Hi Rachel,
These caught my eye. I’m always looking for healthy and tasty muffins.
Thanks for the recipe!
You’re welcome! Enjoy :)
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!
Wow! These look delicious! Can’t wait to try them.
These sound delicious! Such a delicious, fast easy snack. Yummy!
How yummy and wholesome are these! They look so delicious and perfect for a nutritious little breakfast. Great recipe, Rachel!
I love quinoa big time! Totally digging these muffins!
Thanks Kelli!
Quinoa is my favorite. Ever. So deliciously beautiful!
Oh these look amazing, girl! I love savory muffins!
Yum!! we are on the same wave length today – I made something with quinoa too :)
Can a muffin be sexy? If so, these are sexy! Love me some quinoa!
These are so unique and healthy. They look great!
Rachel! I love these what an awesome and heathy muffin!! I have to give them a try!
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 :)
These look amazing. Can’t wait to try this.
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!
These sound so good!! What a great recipe to wake up to :)