Quinoa Muffins


(1 vote) 4 1

This muffin is a delightful breakfast treat, and it will give you plenty of energy make it through the day!

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Time needed

25 min preparation + 35 + cooling min cooking

Serving Size / Yield

12 muffins


  • 1 C. quinoa, rinsed
  • 1/4 C. vegetable oil, plus more for pan
  • 2 C. all-purpose flour, plus more for pan
  • 3/4 C. packed dark-brown sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 C. raisins or other fruit
  • 3/4 C. whole milk
  • 1 lg. egg
  • 1 tsp. vanilla extract

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Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins and 2 cups cooked quinoa.
In a small bowl, whisk together oil, milk, egg and vanilla. Add milk mixture to flour mixture and stir just until combined; divide batter among prepared muffin cups.
Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.

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