Quinoa High Protein Muffins Recipe

Name: Quinoa High Protein Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coconut oil, or as needed; 2/3 cup light coconut milk; 1/2 cup quinoa; 1 pinch salt; 2 tablespoons coconut oil (optional); 2 tablespoons honey; 5 large eggs; 1/3 cup shredded unsweetened coconut (optional); 1 teaspoon vanilla extract, or to taste; 1/3 cup almonds; 1/4 cup chopped pitted dates; 1/4 cup chia seeds; 1/4 cup walnuts; 1/4 cup ground flax seeds; 1 large carrot, roughly chopped; 1 apple, peeled and roughly chopped

Servings: persons

1 teaspoon coconut oil, or as needed
2/3 cup light coconut milk
1/2 cup quinoa
1 pinch salt
2 tablespoons coconut oil (optional)
2 tablespoons honey
5 large eggs
1/3 cup shredded unsweetened coconut (optional)
1 teaspoon vanilla extract, or to taste
1/3 cup almonds
1/4 cup chopped pitted dates
1/4 cup chia seeds
1/4 cup walnuts
1/4 cup ground flax seeds
1 large carrot, roughly chopped
1 apple, peeled and roughly chopped

1
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with 1 teaspoon coconut oil.
2
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.
3
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.
4
Place dates, chia seeds, walnuts, and ground flax in a food processor; pulse until roughly chopped. Stir into quinoa batter.
5
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.
6
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.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 teaspoon coconut oil, or as needed, 2/3 cup light coconut milk, 1/2 cup quinoa, 1 pinch salt, and more.

Yes, Quinoa High Protein 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.

That's it — enjoy your meal!

Quinoa High Protein Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions