Recipe Flash: Quinoa Muffins

HAPPY BRUNCH: Quinoa Muffins; Eggplant-Chard Frittata; Mixed Greens with Baby Radishes and an Asparagus Drizzle

Leftover quinoa can turn into any number of things. It makes a fabulous side dish if you simply reheat it and toss it with olive oil, Parmesan cheese, salt, pepper, and thyme. You can mix quinoa with veggies and bake it–a makeshift pilaf. You can even mix in onion and egg and make little croquettes. All delicious. And all savory.

To go slightly on the sweeter, more breakfast-y side, when I had some leftover red quinoa recently, I made muffins. I used a simple muffin batter, based on the same ingredients I’d use if I were making apple muffins or banana. But instead of any old fruit, I added in a bunch of spices and my leftover, cooked quinoa. The extra grain gave the muffins some added sturdiness as well as the toothsome, nutty taste of one of my favorite carbs.

Topped with a square of melting butter, these healthful muffins made a fabulous breakfast and then a great late-afternoon snack.
From my kitchen, albeit small, to yours,


Quinoa Muffins
Makes 8

¼ cup canola or other oil
½ cup sugar minus 2 tablespoons
½ teaspoon vanilla
1 egg
1/8 teaspon salt
½ teaspoon baking powder
¼ teaspoon baking soda
¾ cup flour
¾ teaspoon cinnamon
¼ cup almond milk
½ cup cooked quinoa

coarse sugar for sprinkling (optional)
Preheat the oven to 350°F. In a large bowl, combine the oil with the sugar, vanilla, and egg. Beat until the mixture is smooth and slightly thickened. Add the almond milk and mix again.
On a plate or in a small bowl, combine the flour, salt, baking powder, baking soda, cinnamon and salt. Sprinkle this over the wet ingredients, and fold together. Add the quinoa and stir to combine.
Divide the batter evenly among 8 muffin cups. (Fill the remaining cups with water to protect your pan.)
Bake for 20 minutes, until the muffins have risen and a toothpick inserted into the center of the muffin comes out clean. Serve warm or room temp.

Posted in: Recipe Flash
  • Erin

    Do you add the almond milk in w/ the wet ingredients and the cinnamon in w/ the dry ones?

    • BGSK

      You’re 100% right. Thanks for noticing the omission–recipe updated now. -Cara

  • Olivia

    I’m so excited about this recipe! I’m constantly looking for new ways to use quinoa (I get bored with it really easily) and I’ve never even tried baking with it!

    For this recipe, would you cook the quinoa in water? Also, do you think olive oil would be good or should I stick with canola oil?

    • BGSK

      I’d cook the quinoa in water for sure–you could also experiment with cooking it in almond or regular milk as well. You do want the quinoa to be particularly soft, so be sure to cook it all the way whatever you do.

      I’d be intrigued to hear about your experiments with olive oil. I think I’d omit the cinnamon in that case and replace it with a bit of orange or lemon zest. Yum.

  • Susiebeeonmaui

    New to your blog and really enjoying it! Great ideas for using quinoa and the muffins look great. I recently made a nice salad using whole grain quinoa that turned out pretty tasty.


  • Mangocheeks

    Quinoa in muffins, now that is a way I will eat this grain. Thank you so much for sharing.

  • T-hansen91

    I love this idea!! I’m trying so hard to be healthy!!!! THANK YOU!!! <3333

  • Kristin Deweber

    Love this idea of using quinoa in something seemingly naughty. I always want to use quinoa because its so good for you, but I don’t want to sit there and eat cardboard either- this looks like a delicious compromise.

  • kate

    Can we make these this weekend?

  • Tekmorrison

    I love your creativity! Great recipe, thanks for sharing.

  • Newlywed Wife

    I’ll have to give this a try. I’ve never used Quinoa before, not even sure I have tasted it. I love a good muffin though:) Thanks for the recipes!!!

  • Chelsea

    I love quinoa! I love that this recipes is made with cooked quinoa instead of quinoa flour. How awesome! I’ll have to try it.

  • The Locksmith

    Looks delicious

  • Dakota

    I’ve only used quinoa in place of rice in dishes and hadn’t thought of baking with it. Thanks for the inspiration and recipe!

  • Melanie James

    I loved the recipe, and even my kids loved it!

    Instead of almond milk, I used roasted almond oil and 1% milk, and rice flour to make it gluten free.
    I added the flour with the dry ingredients as there is no mention of where to add it in the recipie.
    Thanks for sharing!

  • Antanina Photography

    gonna try this…thanks for the great idea!

  • Anonymous

    I made these today and they were delicious! I used your orange zest suggestion and also added about a tablespoon of diced crasins. I omitted the cinnamon but kept the nutmeg. Thanks for a creative recipe that never would have crossed my mind. I can’t wait to try some more flavor combinations!

  • Farial

    Attention all vegans! I just made these using egg replacer and they came out great. Definitely a keeper. Thanks for posting, girls! xo

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