Disse Quinoa-muffins are easy, healthy, and savory muffins perfect as a high-protein breakfast. They are also packed with vegetables, egg-free, and dairy-free.
While the full recipe is just below, don’t miss my baking tips and detailed step pictures further down.
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Quinoa-muffins
Disse Quinoa-muffins are easy, healthy, and savory muffins perfect as a high-protein breakfast. They are also packed with vegetables, egg-free, and dairy-free.
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porsjoner: 12 muffins
Kalorier: 198.9 kcal
Ingredienser
- 2 kopper Selvhevende mel - (merknad 1)
- ½ cup Olivenolje med mild smak - (merknad 2)
- 1 cup Mandel-melk - (merknad 3)
- 1 cup Kokt quinoa - (note 4) cooled
- 1 cup Baby spinat - finhakket (merknad 5)
- ⅓ cup Roasted Red Bell Peppers - finhakket (merknad 6)
- ¼ cup Grønne oliven - sliced (note 7)
- ½ teskje Salt
- 1 teskje Løkpulver
- ¼ teskje Hvitløkspulver
Valgfritt
- ⅓ cup Melkefri ost - (merknad 8)
Instruksjoner
- Forvarm ovnen til 180 °C. Kle en muffinsform med 12 hull med papirformer. Smør papirformene lett med oljespray. Sett til side.
- In a mixing bowl, add cooked and cooled quinoa, olive oil, almond milk, chopped spinach, roasted red bell pepper, and sliced olives. Stir to combine.
- Add self-rising flour, salt, onion powder, and garlic powder. Stir with a rubber spatula until a thick muffin batter forms.
- At this stage, feel free to stir in cheese if used.
- Fordel røren jevnt i de 12 muffinshullene.
- Bake the muffins on the center rack of your oven for 22-25 minutes at 350°F (180°C) until a toothpick inserted in the center comes out clean.
- La muffinsene avkjøles helt på en rist.
Merknader
Merknader 1: 2 cups of self-rising flour is equivalent to 2 cups of all-purpose flour + 3 teaspoons of baking powder. For a gluten-free option, use my glutenfri omformer, men ikke glem bakepulveret.
Merknader 2: You can use any low-flavor oil or swap half the oil for plain yogurt to add proteins and decrease fats.
Merknader 3: Any milk work, use soy milk to up proteins and nutrients.
Merknader 4: Make sure you don’t add hot/warm quinoa. Cool it down first. Even better, cool it down in the fridge overnight for best results.
Merknader 5: Or finely chopped trimmed kale.
Merknader 6: I am using canned roasted bell peppers stored in water, not oil. Remove from the jar, pat dry in absorbent paper to remove any liquid, then chop it finely and measure in the measuring cup. Other options are finely chopped sundried tomatoes or sunflower seeds.
Merk 7: Or any olives from black to kalamata taste good. Or use seeds like sunflower seeds or pumpkin seeds, or chopped nuts like walnuts or almonds.
Merknader 8: I use dairy-free cheddar or sometimes crumbled dairy-free feta cheese. Any cheese works, but if yours is high in sodium, skip the salt.
Oppbevaring: Store in an airtight box in the fridge for up to 4 days, or freeze in Ziploc bags for up to 1 month. Thaw them in the fridge the day before serving.
Ernæring
Visning: 1muffin | Kalorier: 198.9kcal | karbohydrater: 19.4g | Protein: 4.6g | Fett: 11.5g | Mettet fett: 2g | Flerumettet fett: 1.6g | Enumettet fett: 7.3g | Natrium: 225.8mg | kalium: 97.4mg | Fiber: 1.3g | Sukker: 0.3g | A-vitamin: 340.3IU | Vitamin B12: 0.3pg | Vitamin C: 2.6mg | Vitamin D: 0.3pg | Kalsium: 59.4mg | Stryke: 0.7mg | Magnesium: 22.1mg | Fosfor: 67.4mg | Sink: 0.5mg
Ingredienser og erstatninger
Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift
You only need a handful of ingredients for this recipe. Here’s how to pick them.
- Selvhevende mel – The baking powder in this flour makes the muffins. You can make your own by combining all-purpose flour and baking powder. For a gluten-free option, use my glutenfri omformer, men ikke glem bakepulveret.
- Lett olivenolje – To add moisture and richness. Any neutral-flavored oil works, or you can replace half with plain yogurt for added protein and reduced fat.
- Mandel-melk – To add moisture. Soy milk can be used to increase protein and nutrient content. Any plant-based milk or even dairy milk will work.
- Kokt quinoa – This provides protein and texture. Ensure it’s cooled to prevent issues with the batter. Soak it for some time to remove its pectin.
- Baby spinat – To add nutrients and color. Finely chopped kale or arugula is a good substitute if you like it.
- Roasted Red Bell Peppers – To add sweetness and flavor. Sundried tomatoes or sunflower seeds can be used as alternatives.
- Grønne oliven – They add a salty, briny flavor. Black olives, kalamata olives, sunflower seeds, pumpkin seeds, walnuts, or almonds are suitable substitutes.
- Løkpulver – This brings savory flavor. Fresh minced onion, or shallots that have been sauteed until soft will work.
- Hvitløkspulver – Fresh minced garlic that has been sauteed until soft will work.
- Melkefri ost – To (optionally) add flavor and richness. Dairy-free cheddar or feta are good options. Any cheese can be used, but it would require adjusting the salt.
How to Make Quinoa Muffins
This recipe is super easy, here’s how to make it in pictures.
Pour the dry ingredients and add the liquid ones on the top.
Chop the veggies and add them all on top of the bowl.
Combine the batter until the veggies are incorporated.
Pour the batter into a muffin tin and bake it for 22-25 minutes at 350 °F (180 °C).
Carines baketips
La meg dele noen flere tips til perfekte muffins.
- Jevn distribusjon – Use an ice cream scoop for even batter distribution in the muffin pan.
- Topping Variations – Sprinkle seeds or chopped nuts on top before baking for added texture.
- Variasjon av grønnsaker – Add finely chopped carrots or other vegetables for added nutrients.
- Urteblanding – Add fresh or dried herbs like thyme or rosemary for enhanced flavor.
- Muffin Test – Use a toothpick to test for doneness in multiple muffins, as baking times can vary.
- Kjølingstid – Allow muffins to cool completely on a wire rack to prevent sogginess.
- Savory Spices – Add a pinch of smoked paprika or cayenne pepper for a spicy kick.
hello Carine! recipe looks great could you advise me on how could I reduce the oil content? I’m trying to eat while food plant based. thank you in advance!
Sure, but keep in mind that the more oil you swap, the denser and gummier the texture will be. Oil in plant-based baking make food fluffy and airy, it replace the eggs. Usually, plant-based yogurt work well or in sweet recipes mashed banana, applesauce. For savory recipes, you can also try sweet potato puree.
Takk
Carine hello! I messaged you one day making your protein biscuits with brown lentils which are so good and even so much easier with red! my question is I’m going vegan crazy with your recipes. tried the choc covered protein powder bars.. delicious! the quinoa muffins..super delicious! do you have any recipes for tempeh anything..burgers??. I’m researching how to make my own from culture. I do kombucha and sourdough last few years and love ferments! keep up the good work!
That’s so nice to read, thank you so so much for baking so many of my recipes! I do have a black bean burger patty recipeeller tempeh marinade, but that’s all I have. I mostly share baking recipe now, not much savory ones as my heart goes into vegan baking most days!
I need gluten free converter recipe please
Du kan finne den her..
The batter is watery when using only 1/2 cup of almond flour. I added the extra soda and lemon. I hope this works!
There’s no almond in this recipe, this recipe work only with 2 cups self-rising flour, which is not the same as 1/2 cup of almond flour.
Any thoughts on maybe adding an unflavored protein powder to this to up the protein? Any suggestions on substitutions?
On first thought I was thinking of doing half and half or two scoops, but wasn’t sure if I’d have to change the liquid/fat ratios too? Thoughts? Thanks!
The issue with protein powder and flour, it makes everything packed and gummy. You can try, but I usually don’t like the texture.
I would have to use gluten free all purpose rice flour -divided sunset brand- does your conversion chart still work the same with that flour?
I am not familiar with all gluten-free flour blend, my conversion chart use a gluten-free blend with added gum. I suppose yours should work too.
dette er flott
Takk så mye!
They look delicious thank you
I study English through English recipe… and sometime I try to do this things that I look in Facebook or Instagram… thank you very much Angela Varella from Amazon Brazil…
Det er utrolig!