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savory quinoa veggie muffins

Savory Quinoa Veggie Muffins

These savory quinoa veggie muffins are soft, hearty, and packed with everyday vegetables. They’re great for breakfast, snacks, and meal prep. Each bite has warm spices, tender quinoa, and colorful veggies. They freeze well and reheat beautifully.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegetarian
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cooked quinoa cooled
  • 1/2 cup grated zucchini squeezed dry
  • 1/2 cup finely chopped spinach
  • 1/3 cup grated carrot
  • 1/4 cup finely chopped broccoli optional
  • 1/2 cup shredded cheese cheddar or mozzarella
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
Wet Ingredients
  • 3 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon baking powder

Method
 

Preheat the oven
  1. Set your oven to 350°F (175°C). Line a muffin pan with light oil or paper liners.
Prepare the vegetables
  1. Grate the zucchini and carrot. Chop spinach and broccoli finely. Press out extra water from the zucchini using a towel.
Mix the dry ingredients
  1. In a large bowl, add cooked quinoa, all vegetables, cheese, salt, pepper, garlic powder, and paprika. Stir gently.
Add the wet ingredients
  1. In another bowl, whisk eggs, baking powder, and olive oil. Pour this into the quinoa mixture.
Combine everything
  1. Stir until the mixture looks thick and even. It should feel moist but not runny.
Fill the muffin pan
  1. Spoon the mixture into each muffin cup. Fill each one almost to the top.
Bake
  1. Bake for 22–26 minutes, or until the tops turn golden and the centers feel firm.
Cool and serve
  1. Let the muffins cool in the pan for 5 minutes, then move them to a rack. Serve warm or store for later.

Notes

  • Make sure your quinoa is fully cooled before mixing. Warm quinoa can make the muffins mushy.
  • If the muffins feel too wet, add a tablespoon of extra quinoa.
  • You can swap the cheese for nutritional yeast if you want a dairy-free version.
  • These muffins freeze really well. Reheat in the microwave for 20–30 seconds.