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Protein Quinoa Muffins

Wednesday, October 2017

Protein Quinoa Muffins

Quinoa is not as different as it used to be! A lot of people have been eating the grain as an alternative to gluten. It’s really easy to cook with and can be used in a variety of dishes. It has often been used in savoury dishes but, now is being used in sweets. These muffins are ideal for snacks or even breakfast on the run.

You will need to cook the quinoa before you add it to the recipe.


6 tablespoons chia seeds

1 cup + 2 tablespoons water

3 cups whole-wheat flour

1 tablespoon baking powder

1 teaspoon baking soda

2 cups cooked quinoa

2 cups plant-based milk

1/4 cup coconut oil

Makes 12 muffins


Preheat your oven to 350°F. You can also put muffin liners into a muffin pan, ready for the mixture later. Prepare the chia seeds by combining the chia seeds with the water in a small bowl. Set aside.

Next, combine the flour, baking powder and baking soda in a large mixing bowl and stir together. Add in the cooked quinoa and gently combine with the flour mixture.

Then, take another bowl and combine the milk with the coconut oil. As soon as the chia gel is ready, you can whisk it into this bowl also. Once you've finished whisking you can pour the bowl of wet ingredients in with the dry ingredients. Stir until just mixed, then scoop into the muffin liners and put them in the oven.

Your muffins should take approximately 40 minutes to cook through, but if they need a little longer then it's fine to give them an extra 10 minutes or so. These are great to eat as they are but you can also slice them in half and add some butter or avocado for more flavor.


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Protein Quinoa Muffins