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Flourless Quinoa Vegetable Muffins #Breadbakers

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Looking for ways to incorporate quinoa into your diet? Try these healthy protein-rich Breakfast muffins loaded with vegetables and Quinoa. Vegetables are added to cooked quinoa along with some cheese and egg to get delicious, healthy, gluten-free and flourless Quinoa Vegetable Muffins.

6 Baked Flourless Quinoa Vegetable Muffin in muffin tin

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Quinoa also pronounced as “keen-wa” is a gluten-free grain and a healthy alternative to starchy grains. It is a good source of plant-based protein and a healthy alternative to rice or if you want to avoid starchy grains. 

Types of Quinoa

There are different types of Quinoa available. It comes in different colours as well as textures. You get white, red, black quinoa as well as quinoa flakes, crisps and flour. I use white quinoa which is easily available.

Cooking quinoa is relatively easy, however, one needs to be a little careful. If you overcook it, it will become mushy. Adding too much water to the quinoa will lead to mushy quinoa and you will not enjoy it. Undercooking or less water will result in quinoa not getting cooked. 

How to cook Quinoa?

First I rinse the quinoa in clean tap water 2-3 times until the water comes clear. Then I let it soak for 10 minutes. This is optional, but I find it helpful. After 10 mins just rinse it one more time, to get rid of any dirt remaining. Keep in mind that 1 cup of raw quinoa will give you 2 cups of cooked quinoa. 

To cook Quinoa, I use a little less than double the amount of water. For each cup, I have been using 1 ¾ cup of water. I let the water boil first. Once the water starts boiling, I add the quinoa and let it simmer for 15 minutes. In between just give a quick mix. After 15 minutes, you will see the water has almost evaporated. Switch off and remove it in a colander so that all the excess water is removed. After 3-4 minutes, remove all the quinoa on a wide plate and gently fluff it up with the help of a fork. Let it cool. You have your cooked quinoa ready in less than 30 minutes.

6 Baked Flourless Quinoa Vegetable Muffin in muffin tin

Vegetarian Recipes with Quiona

Use it in different recipes, like this Quinoa Pulav, Spicy Mint and Coriander Quinoa Pulao etc. I even make this Flourless, Dairy-Free, Nut-Free, Vegan, Gluten-free Quinoa Chia Multiseed Bread for my breakfast. This bread is also free from any leavening agent and is a very easy no-knead bread. This Quinoa Bread freezes well and you can enjoy it toasted with some Jam or chutney.

Recipe process of Flourless Quinoa Vegetable muffins

So coming to today’s breakfast muffins or Flourless Quinoa Vegetable muffins, these muffins are simple to make. All you do is mix in the cooked quinoa, along with vegetables and egg. Eggs here are used as a binder to bind it all along. Cheese is added for taste as well as to make it attractive to the kids :-).

I have used my zucchini, carrots and corn here. Yes, loads of zucchini are growing in my garden and I am literally using zucchini in whatever I can. So you can expect more new zucchini recipes on my blog.  

6 Baked Flourless Quinoa Vegetable Muffin in muffin tin

There is no leavening agent used in these muffins. Just a pinch of salt and pepper for taste.  I have topped it up with cheese for the extra taste and some nice golden colour. The batter is added to individual moulds and baked for 20-25 minutes. 

These muffins stay good in the fridge for 3-4 days. So you are all sorted for your breakfast for the next few days if it lasts that long. 

Have you tried our leavning agent free, lemon Cake yet?

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    So here goes the recipe of Flourless Quinoa Vegetable Muffins

    6 Baked Flourless Quinoa Vegetable Muffin in muffin tin

    Flourless Quinoa Vegetable Muffins

    Flourless Quinoa Vegetable Muffins are healthy protein-rich Breakfast muffins loaded with vegetables and baked along with Quinoa.
    4.50 from 4 votes
    Print Pin Rate Save
    Servings: 9 Muffins
    Author: Renu Agrawal-Dongre


    • 1 Cup Cooked Quinoa
    • 1 Cup grated Zucchini
    • ½ Cup Grated Carrots
    • ¼ Cup Corn kernels I used frozen and just defrosted it at normal temperature
    • 2 Eggs
    • ½ Cup Grated Cheddar Cheese + Extra for topping
    • A pinch of salt
    • Pepper to taste
    • Oil for brush the muffin tin


    • Preheat the oven to 180 Deg C.
    • In a wide bowl, add in the cooked quinoa.
      Cooked Quinoa
    • Add the veggies, i.e. zucchini, carrots, corn to this.
      Quinoa, Veggies and Eggs
    • Add the eggs and cheese.
      Cheese added in the mixture
    • Add salt and pepper and give everything a quick mix.
      Muffin Mixture
    • Brush the muffin tins generously with oil.
      Greased Muffin Tins
    • Add around 2-3 tablespoons of mixture in each muffin mould, leaving little space from the top.
      Batter ready to be baked
    • Top it up with some grated cheese.
      Cheese added on the top of muffins
    • Bake for 20-30 minutes until you see the top golden and the edges slowly releasing the sides.
    • Let it cool completely.


    • Standard US Size Cups & Spoons used for measurements
    • Quinoa, when cooked, doubles in size so cook it accordingly.
    • One can use spinach, peas, etc to these muffins as well.
    • Brush the tin generously with oil, or else the muffins might stick to the edges.
    • One can add some fresh herbs like rosemary to mask a little egg smell that might come from the muffins.
    Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
    Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
    Welcome to Bread Bakers! This month, our theme is Spiced Savory Breads and our host is Renu of Cook with Renu.

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    4.50 from 4 votes (2 ratings without comment)
    Recipe Rating


    Sunday 10th of September 2023

    I felt like it needed a higher temperature. 180 doesn’t do much in my oven.

    Renu Agrawal Dongre

    Monday 11th of September 2023

    Oven's are different. I think you might not have a fan assisted oven. In that case increate the temperature to 200 Deg C and check.


    Thursday 19th of August 2021

    I love quinoa, it's such a nutritious ingredient, I'd never thought about using it in muffins though - I'm definitely going to try making these for my veggie kiddies.

    Sneha Datar

    Thursday 12th of August 2021

    What a healthy and perfect way to start the day with these muffins!

    Karen @karenskitchenstories

    Wednesday 11th of August 2021

    I have barely cooked with quinoa. This sounds really amazing with the cheese!


    Wednesday 11th of August 2021

    Your muffins are so healthy and delicious Renu. Zucchini is a lovely addition to bakes. Cheese and corn sound yum.