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Quinoa vegetable muffins

Quinoa Vegetable Muffins

Quinoa vegetable muffins are easy to make and just the right balance of tasty, nutritious, filling, and perfect for little hands!
Course Side Dish, Snack
Cuisine American
Diet Gluten Free
Fridge Life? Store at room temp in airtight container for 3 days
Freezable? 3 months
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 muffins
Calories 120kcal
Author Dora


  • ½ cup quinoa, uncooked
  • 1 cup water
  • 1 splash olive oil
  • 1 medium-sized carrot grated
  • 1 medium-sized zucchini grated
  • 2 eggs
  • 4 tbsp mozzarella shredded
  • 2 tbsp yogurt
  • 2 tsp oregano dried
  • ½ tsp salt


  • Preheat the oven to 180°C / 360°F
  • Put the quinoa and water in a pot, bring to boil and then simmer until the water is fully absorbed; then allow to cool
  • 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
  • Add all the ingredients to a mixer and blend into a smooth batter
  • Pour the batter into a muffin tin (should make about 6 muffins)
  • Bake for ~20 mins



Serving: 1g | Calories: 120kcal | Carbohydrates: 12g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 292mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1930IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 1mg