Savory Quinoa Muffins
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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 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!
Ingredients
- 1 ⅓ cups uncooked quinoa (or 4 cups cooked quinoa)
- 2 large eggs
- ¼ cup canola oil (or any mild-tasting oil)
- ¼ cup milk
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon finely ground black pepper
- ½ cup frozen peas, thawed
- 1 cup chopped fresh spinach leaves
- 1 teaspoon chopped fresh dill (or ½ teaspoon dried dill)
- 1 small zucchini, grated (finely grated carrots are good, too)
- ½ cup crumbled feta cheese
Instructions
- Cook quinoa according to package instructions. Spread the cooked quinoa on a sheet pan so it cools more quickly. The quinoa can be cooked ahead of time and refrigerated until ready to use.
- 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 cooked and cooled quinoa; quinoa should be coated with flour mixture.
- Pour flour mixture into the wet ingredients and lightly stir until combined. Do not over-mix. Fold in peas, spinach, dill, zucchini and feta cheese until just combined.
- Scoop into prepared muffin tins and bake for 30 minutes or until a toothpick inserted into center of muffin comes out clean.
Notes
- Storage: Cool completely before refrigerating in an airtight container for up to one week or freeze for up to 3 months. Reheat using microwave or oven.
- Variations: Try different vegetables if you like. Different types of cheese can be substituted. Substitute meat such as crumbled cooked sausage, bacon, or diced ham for one or more of the vegetables.
Nutrition Information
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.
DessertForTwo says
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!
Mom says
Wow! These look delicious! Can’t wait to try them.
Rachel @ Bakerita says
These sound delicious! Such a delicious, fast easy snack. Yummy!
Georgia @ The Comfort of Cooking says
How yummy and wholesome are these! They look so delicious and perfect for a nutritious little breakfast. Great recipe, Rachel!
Kelli @ The Corner Kitchen says
I love quinoa big time! Totally digging these muffins!
Rachel Gurk says
Thanks Kelli!
claire @ the realistic nutritionist says
Quinoa is my favorite. Ever. So deliciously beautiful!
ashley - baker by nature says
Oh these look amazing, girl! I love savory muffins!
Erin @ Dinners, Dishes, and Desserts says
Yum!! we are on the same wave length today – I made something with quinoa too :)
Lauren @ Climbing Grier Mountain says
Can a muffin be sexy? If so, these are sexy! Love me some quinoa!
Jocelyn (Grandbaby Cakes) says
These are so unique and healthy. They look great!
Tieghan says
Rachel! I love these what an awesome and heathy muffin!! I have to give them a try!
Erin | The Law Student's Wife says
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 :)
Erika-Southern Soufflé says
These look amazing. Can’t wait to try this.
Laura @ The Rookie Cook says
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!
Katrina @ WVS says
These sound so good!! What a great recipe to wake up to :)