Go Back Email Link
–+ servings
Quinoa muffin on a plate
Print

Gluten-Free Savory Breakfast Quinoa Muffins Recipe

Packed with nutritious ingredients and bursting with flavors, these quinoa egg muffins are the perfect way to start your day.
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 146kcal
Author Dora

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.

Nutrition

Serving: 1g | Calories: 146kcal | Carbohydrates: 17g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 292mg | Potassium: 284mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1931IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 2mg