Recipe details
Breakfast
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Quinoa Muffins
45min
12 servings
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These healthy and hearty quinoa muffins are a delightful gluten-free treat packed with nutritious ingredients. The combination of quinoa, almond flour, and fresh vegetables creates a satisfying texture and flavor. Lightly sweetened with honey and spiced with aromatic herbs, these muffins make for a perfect breakfast or snack option.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Cook quinoa
Rinse the quinoa and cook according to package instructions. Let cool.
Preheat oven and prep muffin pan
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
Mix dry ingredients
In a large bowl, whisk together the almond flour, baking powder, and salt.
Mix wet ingredients
In another bowl, beat the eggs, honey, olive oil, and milk until well combined.
Grate zucchini and carrots
Grate the zucchini and carrots using a box grater or food processor.
Chop bell pepper and herbs
Finely chop the red bell pepper, parsley, and basil.
Combine wet and dry mixtures
Gradually stir the wet ingredients into the dry ingredients, mixing just until incorporated. Fold in the cooked quinoa, grated zucchini and carrots, chopped bell pepper, and herbs.
Fill muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake muffins
Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve
Serve the quinoa muffins warm or at room temperature. Enjoy!
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