Description
Take your savory muffin game to a new level with these easy, high protein quinoa muffins. Made with quinoa, eggs, spinach and parmesan cheese, these vegetarian-friendly muffins are packed with nutrition, and make a great snack or meatless protein alternative. Serve them hot or cold. Either way they’re delicious, healthy and gluten-free!
Ingredients
Units
Scale
- 2 cups baby spinach
- 12 cherry tomatoes
- 6 eggs
- 3 cups cooked and cooled quinoa
- 1/3 cup parmesan cheese, shredded (or crumbled feta)
- 2 tsp dried basil
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- Cooking spray
Instructions
- Preheat the oven to 350℉/180℃.
- Shred the baby spinach, and halve the cherry tomatoes.
- Crack the eggs into a large mixing bowl. Whisk to combine and aerate.
- Add the cooked quinoa, parmesan/feta, baby spinach, dried basil, garlic powder, salt, and baking powder to the mixing bowl. Stir until all the ingredients are well-combined.
- Liberally grease a non-stick muffin tin with cooking spray and line each muffin cup with a thin strip of parchment to make removing the muffins easier (see picture above). Alternatively, you can line the muffin tin with silicone muffin cups like these ones to stop the quinoa muffins from sticking to the pan.
- Spoon the quinoa and egg mixture into the pre-greased muffin cups. Press two cherry tomato halves into the top of each muffin.
- Insert the muffin tin into the oven and bake for 20 minutes or until the egg is just cooked.
- Allow the quinoa muffins to cool. Run a knife around the edge of each muffin, and gently lift the muffins out of the tin using the parchment paper as handles. Serve hot or cold.
Notes
Baked eggs stick to everything! Be sure to spray your muffin tin liberally with cooking spray or line your tin with silicone muffin cups (like these ones) before you add the quinoa muffin mix to the tin to avoid extra scrubbing
Nutrition
- Serving Size: 2 muffins