Quinoa Egg Muffins High Protein Recipes

QUINOA EGG MUFFINS (HIGH PROTEIN)

Steps:

• Pre-heat oven to 350°F.
• In a large bowl, whisk together eggs, salt and pepper. Stir in the remaining ingredients.
• Spoon into a standard muffin pan lined with silicone or parchment muffin liners (*see note).
• Sprinkle tops with remaining ¼ cup of cheese.
• Bake for 20-25 min, until a knife inserted in the center of the muffin comes out clean. Mine were perfect at 22 minutes.

QUINOA HIGH PROTEIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with 1 teaspoon coconut oil.
• Bring coconut milk, quinoa, and pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and milk is absorbed, 20 to 25 minutes. Remove from heat and cool.
• Combine 2 tablespoons coconut oil and honey in a large microwave-safe bowl; heat in microwave until melted and smooth, 20 to 30 seconds. Beat eggs, shredded coconut, and vanilla extract into honey mixture until well combined. Stir cooled quinoa into mixture until well mixed.
• Place almonds, dates, chia seeds, walnuts, and ground flax in a food processor; pulse until roughly chopped. Stir into quinoa batter.
• Place carrot and apple in food processor and pulse until evenly chopped; stir into quinoa batter. Sprinkle a pinch of salt over batter and stir well. Divide batter into the muffin cups, filling almost full.
• Bake in the preheated oven until the tops are golden brown and puffed and a toothpick inserted in the middle comes out clean, 12 to 15 minutes.

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.