Looking for a hearty and gluten-free breakfast option? Try our Gluten-Free Savory Breakfast Quinoa Muffins!
Packed with nutritious ingredients and bursting with flavors, these quinoa egg muffins are the perfect way to start your or your toddler's day.
This recipe was inspired by 16 Easy Healthy Ideas For Toddler Breakfast and Best Healthy Snack Ideas For Toddlers.
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Egg Quinoa Muffins Ingredients
To make this quinoa muffin recipe, you will need the following ingredients:
- Quinoa: the main ingredient of this recipe, quinoa is a nutrient-rich whole grain that provides essential amino acids, making it an excellent source of protein. The recipe calls for cooked quinoa so ensure it is cooked and cooled for the perfect texture.
- Olive Oil: Adds a hint of richness and moisture to the muffins along with some healthy fats and energy.
- Gluten-free flour: to ensure these egg quinoa muffins truly are gluten free, use some gluten-free flour
- Carrot: A colorful addition rich in vitamins and minerals. Carrots are an easy way to add some more nutrients to these savory quinoa egg muffins.
- Zucchini: Another nutritious vegetable that adds a delightful texture but also some extra nutrients to these quinoa breakfast muffins.
- Eggs: Provide structure and act as a binder in the muffins.
- Mozzarella: Adds a cheesy goodness to the recipe. If you can use buffalo mozzarella, that would always be my first suggestion, but non-buffalo is also fine. Make sure you remove excess moisture so the muffins bake through nicely.
- Yogurt: Adds moisture and a creamy texture to the batter.
- Oregano: Infuses the muffins with savory herb flavor.
- Salt: Enhances the overall taste of the muffins.
How To Make Quinoa Egg Muffins Step by Step
To make these healthy breakfast muffins just follow a few simple steps below:
- Preheat the oven to 180°C / 360°F. Line a muffin tin with muffin liners or use a silicone muffin tin.
- Cook quinoa in water, ensuring it's fully absorbed. You can also cook it in an instant pot.
- Drain and cool the quinoa.
- Sauté grated carrot and zucchini in olive oil for ~10 mins; let it cool.
- Blend the quinoa, vegetables and all the rest of the ingredients in a food processor until a smooth batter forms.
- Pour the batter into muffin liners, until they are about ¾ filled.
- Bake for ~20 mins until golden brown.
- Cool on a wire rack before serving.
Quinoa Muffins Additions and Variations
If you want to mix up the quinoa egg muffins recipe a bit, why not try some of your suggestions for variations and additions:
- Change the quinoa for a different grain such as red quinoa, millet or buckwheat
- Experiment with different vegetables like bell pepper for added flavor.
- Swap out mozzarella for parmesan cheese or cheddar cheese for a more robust flavor.
- Experiment with different spices such as basil instead of oregano
- Boost the nutritional content by adding chia seeds or flax eggs to the muffin batter.
- If you like savory muffins like these you can also try our Easy Pizza Muffins or our Spinach Cornbread Muffins.
How To Store Quinoa Muffins:
- Store leftover muffins in an airtight container at room temperature for up to three days.
- Freeze for longer storage in silicone bags for up to 3 months and simply thaw at room temperature or reheat in a toaster oven.
FAQ
Of course not. This original recipe calls for a gluten-free flour because it is gluten free but if you have no issues with gluten you can use purpose flour, whole wheat flour or whole wheat pastry flour.
When looking into the nutritional information, one quinoa muffin has about 150 calories.
Of course. Cooked grains can be stored in an airtight container in the fridge for about a week.
More Related Recipes
If you've tried this or any other recipe from the blog, please rate it and leave a comment.
Gluten-Free Savory Breakfast Quinoa Muffins Recipe
Ingredients
Dry Ingredients
- ½ cup quinoa, uncooked
- ½ cup gluten-free flour
- 1 medium-sized carrot grated
- 1 medium-sized zucchini grated
- 2 teaspoon oregano dried
- ½ teaspoon salt
Wet Ingredients
- 1 cup water
- 1 splash olive oil
- 2 eggs
- 4 tablespoon mozzarella shredded
- 2 tablespoon yogurt
Instructions
- Preheat the oven to 180°C / 360°F. Line a muffin tin with muffin liners.
- Put the quinoa and water in a pot, bring to boil and then simmer until the water is fully absorbed; then allow to cool. You can also cook it in an instant pot.
- Drain the quinoa well.
- Wash, peel and grate the carrot and zucchini
- Heat olive oil in a pan and add the grated vegetables to cook for ~10 mins; then allow to cool
- Blend the quinoa, vegetables and all the rest of the ingredients in a food processor until a smooth batter forms
- Pour the batter into a muffin liners, until they are about ¾ filled.
- Bake for ~20 mins
- Cool on a wire rack before serving.
Dora
Hi!
Glad you liked the recipe and instrucitons!
If you've followed the recipe they probably need more time in the oven. Pretty much every oven is different and works in its own way so it's important to keep an eye on the food when baking especially if you're making the recipe for the first time.
The temperature and time mentioned in the recipe is what works for our oven but probably your's needs more time. If the tops were fully baked and the inside was a bit runny then I would suggest to lower the temperature a bit and leave it longer in the oven. If the top was not baked then leave the temperature as it was and just leave it in the oven a bit longer. The trick is to stick a clean butter knife in the middle and once it comes out clean the muffins are done.
Let us know if it works and the comment was helpful!
Dora
Alison
Not sure what I did wrong but these did not cook into a muffin. They just ended up being very cooked on the outside and slop on the inside, even with cooking them lower and longer (over an hour!)
What did I do wrong? Should flour be added as an ingredient?
Dora
Hi Alison!
One of the reasons I can think of is the fact that maybe the quinoa was not fully dry after cooking. And by dry I mean it hadn't soaked up all the water from the cooking leaving it a bit soggy which can make it harder to cook (or impossible for that matter). So if you're not sure with the quinoa, what I would suggest is when cooking the quinoa to add less water than you would normally and then once the quinoa soaks up all the water check if you need to add just a bit more if it's not yet cooked.