Go Back
Homemade Veggie Quinoa Muffins photo

Veggie Quinoa Muffins

Say hello to your new favorite snack: Veggie Quinoa Muffins! Packed with flavor and nutrients, they're perfect for breakfast or a healthy snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 2 cups cooked quinoa
  • 4 large eggs
  • 1 cup chopped fresh spinach leaves
  • 1 cup cherry tomatoes halved
  • 1 cup sliced mushrooms
  • 1 cup cubed zucchini
  • 3 tablespoons grated Parmesan cheese
  • Salt and pepper to taste
  • Extra virgin olive oil for brushing the tins

Equipment

  • Mixing Bowl
  • Whisk
  • Muffin Tin
  • Brush
  • Measuring cups and spoons
  • Spatula

Method
 

Baking Instructions:
  1. Step 1: Preheat the oven to 375°F (190°C).
  2. Step 2: Brush your muffin tin with extra virgin olive oil.
  3. Step 3: In a large mixing bowl, crack the 4 eggs and whisk until frothy.
  4. Step 4: Add cooked quinoa, chopped spinach, halved cherry tomatoes, sliced mushrooms, cubed zucchini, and grated Parmesan cheese. Season with salt and pepper, and gently fold together.
  5. Step 5: Spoon the mixture into the prepared muffin tin, filling each cavity about three-quarters full.
  6. Step 6: Bake for 20-25 minutes until the tops are golden brown and a toothpick comes out clean.
  7. Step 7: Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • Freeze muffins tightly wrapped for up to 3 months.