Quinoa Muffins

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5 from 2 votes

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www.theconsciousplantkitchen.com

These 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quinoa-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: muffins

Calories: 198.9kcal

Author: Carine Claudepierre

Ingredients

2 cups Self-Rising Flour (note 1)
½ cup Light Olive Oil (note 2)
1 cup Almond Milk (note 3)
1 cup Cooked Quinoa (note 4) cooled
1 cup Baby Spinach finely chopped (note 5)
⅓ cup Roasted Red Bell Peppers finely chopped (note 6)
¼ cup Green Olives sliced (note 7)
½ teaspoon Salt
1 teaspoon Onion Powder
¼ teaspoon Garlic Powder

Optional

⅓ cup Dairy-Free Cheese (note 8)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
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.
Divide the batter evenly into the 12 muffin holes.
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.
Let the muffins cool down completely on a cooling rack.

Notes

Note 1: 2 cups of self-rising flour is equivalent to 2 cups of all-purpose flour + 4 teaspoons of baking powder. I do not recommend gluten-free flour for this recipe, the muffins will be dense and hard.

Note 2: You can use any low-flavor oil or swap half the oil for plain yogurt to add proteins and decrease fats.

Note 3: Any milk work, use soy milk to up proteins and nutrients.

Note 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.

Note 5: Or finely chopped trimmed kale.

Note 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.

Note 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.

Note 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.

Storage: 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.

Nutrition