Have leftover quinoa? Make these Chia Seed Quinoa Muffins — light, fluffy muffins made healthier with whole wheat flour, Greek yogurt and naturally sweetened with honey.
Chia Seed Quinoa Muffins
Summary: These chia seed quinoa muffins are a delicious way to use leftover cooked quinoa. They combine whole wheat and all-purpose flour for structure, Greek yogurt for moisture and protein, chia seeds for texture and nutrients, and honey for natural sweetness. They bake up light and fluffy and make a satisfying grab-and-go breakfast or snack.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 15 muffins
Ingredients
- 2 cups cooked quinoa
- 1/4 cup plain Greek yogurt
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 Tbsp chia seeds
- 3/4 cup unsweetened almond milk (or other milk)
- 1 egg
- 1/3 cup honey
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12- to 15-cup muffin tin or line it with paper liners.
- Cook the quinoa according to package directions if you don’t already have leftover cooked quinoa. Let it cool for about 5 minutes so it’s warm but not hot.
- In a medium bowl, combine the cooked quinoa, whole wheat flour, all-purpose flour, baking powder, salt and chia seeds. Stir to distribute the chia seeds evenly through the dry mixture.
- In a separate bowl, whisk together the almond milk, egg, Greek yogurt, honey and vanilla extract until smooth and well combined.
- Slowly add the wet ingredients to the quinoa and flour mixture. Stir gently until just combined — do not overmix. The batter will be slightly thick and textured from the quinoa.
- Divide the mixture evenly among greased or lined muffin cups. Smooth the tops slightly with the back of a spoon if desired.
- Bake for about 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the tops are lightly golden.
- Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.
Nutrition (per muffin)
Serving: 1 muffin | Calories: 110 kcal | Carbohydrates: 20.6 g | Protein: 4 g | Fat: 1.5 g | Saturated Fat: 0.2 g | Fiber: 2.1 g | Sugar: 2.7 g
Tips and Variations
- If you prefer a slightly sweeter muffin, add a tablespoon or two more honey or fold in a handful of fresh or frozen berries. Adjust the baking time slightly if muffins are larger than standard size.
- For a dairy-free version, replace the Greek yogurt with a dairy-free yogurt alternative and use a full cup of almond or oat milk in place of the yogurt-plus-milk combination.
- To boost protein, stir in a tablespoon of nut butter or a scoop of unflavored protein powder, but reduce a small amount of flour if the batter becomes too stiff.
- These muffins freeze well. Store cooled muffins in an airtight container in the freezer for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
- If you don’t have chia seeds, ground flaxseed makes a comparable substitution and will still add texture and fiber.
Why these muffins work
Using cooked quinoa in muffin batter adds texture and subtle nuttiness while contributing plant-based protein and fiber. Whole wheat flour keeps the muffins hearty and adds more nutrition than using only all-purpose flour. Greek yogurt helps keep the crumb tender and adds moisture without excess fat. Chia seeds absorb liquid and give a pleasant bite, and honey provides natural sweetness instead of refined sugar.
These muffins are a great option for a balanced breakfast or snack: they’re portable, satisfyingly textured and simple to make when you have leftover quinoa on hand.