The first time I tried quinoa I was in college. I grabbed the teal box of the pantry shelf not knowing exactly what it was I was about to make. I poured the quinoa in the pot. I brought the water to a boil. I let it simmer away.

I starred at the odd looking swirly tails on each little white disk of quinoa. I dug in with a big spoon. I gagged. It was disgusting. The texture was bizarre and it didn’t taste like anything. Forget that stuff.

Fast forward a few years later and for whatever reason I decided to try it again. Thank goodness I did, because quinoa rocks. Seriously.

dry quinoa

It’s easiest to describe it as a grain, because that’s pretty much how you use it. It’s really a pseudograin. It’s absolutely packed with protein. Now I love it’s crunchiness and the chewiness it imparts to a dish. It’s a great substitute for rice and perfectly complements a bowl of oats.

cooked quinoa

{Quinoa comes in a variety of colors from white to yellow to pink to red. This is a combo of a few of them.}

Quinoa Muffins


I’ve been having a thing for baked goods lately, so I figured I might as well make something packed with nutrition so finishing the pan wouldn’t be a problem.

I thought the chewy quinoa might be the perfect base for a hearty muffin. I was right.

quinoa muffins

These dense muffins are packed with whole grains and protein, yet still full of satisfying flavor.

This recipe starts with cooked quinoa. To prepare your quinoa, add 1 part uncooked quinoa to 2 parts water. Bring to a boil, then cover and simmer for 15 minutes or until water is absorbed.

mixed quinoa

I like to start with a cup of uncooked quinoa, which will make enough for this muffin recipe plus a breakfast or two.

quinoa pseudograin

Quinoa Muffins


  • 1 Tbsp ground flax
  • 3 Tbsp water
  • 1 cup cooked quinoa
  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/2 cup old fashioned oats
  • 1 1/2 tsp baking powder
  • 2/3 cup packed brown sugar
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 cup almond milk
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened coconut flakes


  1. Mix flax and water together. Stir and set aside.
  2. Stir together dry ingredients: flours, oats, quinoa, baking powder, salt, sugar, and cinnamon.
  3. Mix together pumpkin puree, almond milk, and vanilla. Add to dry ingredients with coconut flakes. Stir gently just until batter comes together. It will be thick.
  4. Divide into greased muffin tins. Scoop ~1/4 cup batter into 12 muffin cups.
  5. Bake at 350 degrees for 25 minutes.
  6. Let cool slightly in pan then transfer to cooling rack.
  7. As with most baked goods, these taste delicious still warm from the oven.




vegan quinoa muffin

quinoa muffin recipe

whole grain muffin recipe

Sweet enough to have as dessert; mild enough to have for breakfast.

Do you like quinoa? What’s your favorite way to eat it?

Can you believe I’ve already made it to 22 weeks? Check out my pregnancy update on tiny sneakers.