Chia Seed Quinoa Muffins Recipe

Name: Chia Seed Quinoa Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cooked Quinoa; 1 cup Whole Wheat Flour; 1 cup All-purpose Flour; 3/4 cups Brown Sugar; 1-1/2 teaspoon Baking Powder; 1 teaspoon Salt; 2 Tablespoons Chia Seeds; 3/4 cups Fat Free Milk; 1 whole Egg; 1/4 cups Plain Greek Yogurt; 1 teaspoon Vanilla Extract

Servings: persons

2 cups Cooked Quinoa
1 cup Whole Wheat Flour
1 cup All-purpose Flour
3/4 cups Brown Sugar
1-1/2 teaspoon Baking Powder
1 teaspoon Salt
2 Tablespoons Chia Seeds
3/4 cups Fat Free Milk
1 whole Egg
1/4 cups Plain Greek Yogurt
1 teaspoon Vanilla Extract

1
Preheat oven to 350u00b0F.
2
Cook quinoa according to package directions and let cool for about 5 minutes.
3
In medium bowl, combine quinoa, flours, sugar, baking powder, salt and chia seeds.
4
In a smaller bowl, whisk together milk, egg, yogurt and vanilla extract. Slowly add to quinoa mixture and stir until just combined.
5
Divide mixture evenly among greased muffin tins and bake for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for about 5 minutes and enjoy!

510

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Cooked Quinoa, 1 cup Whole Wheat Flour, 1 cup All-purpose Flour, 3/4 cups Brown Sugar, and more.

Yes, Chia Seed Quinoa Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chia Seed Quinoa Muffins

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