Quinoa High Protein Muffins Recipes

QUINOA EGG MUFFINS (HIGH PROTEIN)

Quinoa Egg Muffins (High Protein) image

Quinoa egg muffins are super simple to make with just a few ingredients. This breakfast muffin recipe is full of protein and customizable to suit your tastes. It's gluten-free, freezer-friendly and perfect for meal prep.

Provided by Denise Bustard

Time 40m

Number Of Ingredients 7

Ingredients

6 eggs
1/4 teaspoon pepper
1/4 teaspoon salt
1 cup quinoa ((cooked + cooled completely))
1 cup Swiss cheese ((shredded- 1/4 cup reserved for tops))
1 cup mushrooms ((chopped small))
1/2 cup sundried tomatoes (drained and chopped)

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.

Nutrition Facts : ServingSize 1 muffin, Calories 118 kcal, Carbohydrate 12 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 97 mg, Sodium 143 mg, Fiber 1 g, Sugar 1 g

QUINOA ZUCCHINI PROTEIN MUFFINS

Quinoa Zucchini Protein Muffins image

Healthy breakfast. Modified from quinoa squash muffins. You can add raisins or nuts.

Provided by Katya Prescott

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 50m

Yield 22

Number Of Ingredients 15

Ingredients

2 ½ cups whole wheat pastry flour
½ cup brown sugar
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 ½ cups nonfat Greek yogurt
1 ½ cups shredded zucchini, squeezed dry
1 cup cooked quinoa
2 eggs, beaten
1 teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 2 muffin tins with paper liners.
Combine whole wheat pastry flour, brown sugar, cinnamon, baking powder, baking soda, salt, cloves, allspice, ginger, and nutmeg in a bowl.
Mix Greek yogurt, zucchini, quinoa, eggs, and vanilla extract together in a bowl. Add flour mixture; mix until batter is well blended.
Spoon batter into the prepared muffin tins.
Bake in the preheated oven until tops are lightly browned and a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 14.1 g, Cholesterol 16.9 mg, Fat 0.8 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 157.8 mg, Sugar 4 g

HIGH-PROTEIN BAKED QUINOA BITES RECIPE BY TASTY

High-Protein Baked Quinoa Bites Recipe by Tasty image

Here's what you need: nonstick cooking spray, kale, garlic, olive oil, red pepper flakes, sun-dried tomato, large eggs, quinoa, oat flour, dried oregano, dried basil, dried parsley, kosher salt, freshly grated parmesan cheese

Provided by Isabel Castillo

Categories Lunch

Yield 5 servings

Number Of Ingredients 14

Ingredients

nonstick cooking spray, for greasing
2 cups kale, tuscan
4 cloves garlic
olive oil, to taste
½ teaspoon red pepper flakes
⅓ cup sun-dried tomato, in oil
4 large eggs
4 cups quinoa, cooked and cooled
1 cup oat flour
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon kosher salt
¼ cup freshly grated parmesan cheese

Steps:

Preheat the oven to 350˚F (180˚C). Grease a baking sheet with nonstick spray.
Finely chop the Tuscan kale. Mince the garlic.
Heat a drizzle of olive oil in a medium pan over medium heat. Sauté the minced garlic and red pepper flakes for 1 minute, until fragrant. Add the kale and cook until softened, about 3 minutes. Remove from the heat and set aside.
Chop the sun-dried tomatoes and add to the kale mixture.
In a large bowl, beat the eggs, then add the quinoa, oat flour, kale mixture, oregano, basil, parsley, salt, and Parmesan cheese. Mix well.
Shape the quinoa mixture into 20 small patties. Place on the prepared baking sheet.
Bake for 20 minutes, until the patties are golden brown and crispy.
Serve as desired. The bites will keep in the fridge for up to 6 days, or in the freezer for up to 1 month.
Enjoy!

Nutrition Facts : Calories 812 calories, Carbohydrate 118 grams, Fat 23 grams, Fiber 16 grams, Protein 36 grams, Sugar 6 grams

QUINOA MUFFINS

Quinoa Muffins image

Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 10

Ingredients

1 cup quinoa, rinsed
1/4 cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

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