Best 3 Savory Quinoa Muffins Gluten Free Recipes
SKINNY QUINOA MUFFINS: 3 WAYS
All we have to do is make our basic muffin batter which is just oats, quinoa flakes, a touch of coconut sugar and some baking powder, then add in our wet ingredients which is applesauce, non-dairy milk and eggs. That's it.
Provided by Alyssa
Categories Snack
Time 27m
Number Of Ingredients 15
Steps:
- In a large mixing bowl, whisk together the flour, quinoa flakes, oats, sugar, baking powder and salt. Set aside.
- Beat together the wet ingredients in a separate mixing bowl. Add to the dry and mix to combine. The consistency should be that of a runny oatmeal. Let the batter stand while you preheat the oven to 375 degrees F. If by the time the oven is ready the batter seems too thick (you should be able to still stir it easily) add more milk 1 tablespoon at a time.
- Just before baking, folding in your desired add-ins.
- Spray a muffin tin with nonstick spray and fill the wells 2/3 of the way full. Bake on the center rack for 12 - 14 minutes until muffins are starting to brown and no longer soft to the touch.
- Remove and let cool in the pan for 3 - 5 minutes then transfer to a wire rack and cool completely.
- Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 134.69 kcal, Carbohydrate 22.91 g, Protein 4.7 g, Fat 2.91 g, SaturatedFat 0.55 g, Cholesterol 18.19 mg, Sodium 91.99 mg, Fiber 2.02 g, Sugar 4.61 g
SAVORY QUINOA MUFFINS
These savory quinoa muffins are perfect for breakfast, lunch, or dinner. Packed with nutrition and flavor, they are sure to be a huge hit.
Provided by Rachel Gurk
Categories Appetizers/Snacks
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray. You may also use cupcake liners if desired.
- In a large bowl, whisk together eggs, oil, and milk.
- In another smaller bowl, whisk flour with baking powder, salt and pepper. Stir in quinoa. Pour this mixture into the wet ingredients and stir until combined. Do not over-mix. Add peas, spinach, dill, zucchini and feta. Stir until just combined.
- Scoop into prepared muffin tins and bake for 30 minutes or until a toothpick comes out clean when poked in a muffin.
Nutrition Facts : ServingSize 1 g, Calories 123 kcal, Carbohydrate 16 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 189 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
SAVORY QUINOA EGG MUFFINS WITH SPINACH
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F and lightly grease a muffin pan .
- Combine the quinoa and broth or water in a medium saucepan and bring to a simmer.
- Cover and cook for about 10 minutes, or until the quinoa is thoroughly cooked and the liquid has been absorbed. Remove from the heat and set aside.
- In a nonstick pan, heat the olive oil over medium heat.
- Add the onion and sauté for a few minutes until soft.
- Add the spinach, cooking just until it has barely wilted, about 2 minutes. Remove from the heat.
- In a large bowl, combine the cooked quinoa, cooked spinach and onion, eggs, cheese, oregano or thyme, garlic powder, salt, and pepper, mixing to combine well.
- Spoon the mixture into the prepared muffin tin about 1/4 cup at a time, being careful not to overfill.
- Bake the quinoa muffins for 20 minutes.
Nutrition Facts : Calories 70 kcal, Carbohydrate 6 g, Cholesterol 40 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 286 mg, Sugar 1 g, Fat 4 g, ServingSize About 10 muffins (10 servings), UnsaturatedFat 0 g
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