Go Back
+ servings
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.
5 from 2 votes
Print Pin 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 @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu