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Breakfast Quinoa Muffins | Well and Full

Breakfast Quinoa Muffins

These easy breakfast quinoa muffins are the perfect way to start your day! Made with butternut squash, quinoa, and herbs. A can't-miss recipe! Adapted from Amy Chaplin's recipe in At Home In The Whole Food Kitchen.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 Muffins

Ingredients
  

Wet Ingredients

  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Cup Butternut Squash Purée
  • 1/2 Cup Water
  • 2 Tsp Apple Cider Vinegar
  • 2 Tsp Tamari or Soy Sauce

Dry Ingredients

  • 1 1/2 Cups Spelt or Whole Wheat Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 Tsp Dried Thyme
  • 2 Tsp Dried Parsley
  • 1 Tsp Coriander Powder
  • 1 Tsp Salt
  • 1 Tsp Pepper

Flax Egg

  • 2 Tbs Ground Flaxseed
  • 1/4 Cup Almond Milk

Quinoa

  • 1/2 Cup Cooked Quinoa

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a small bowl, add the ground flaxseed and almond milk. Stir, then let sit while you prepare the other ingredients.
  • In a bowl, combine all wet ingredients and stir until evenly combined.
  • In another bowl, combine all dry ingredients and whisk together until evenly combined.
  • Pour wet ingredients into the dry, stirring well until everything is mixed, making sure there aren't any clumps.
  • Then, fold in the cooked quiona, reserving a few tablespoons for topping (if desired).
  • Pour the muffin batter into a muffin tin - there should be enough for 12. I used an ice cream scoop to portion mine out. Top with the reserved quinoa, like sprinkles!
  • Bake in the oven for 50 minutes.
  • When done, remove from oven and let cool.
  • Muffins are best served with hot coffee or tea.
  • Enjoy!