Quinoa Power Muffins

Quinoa Power Muffins

This recipe is with main ingredient

Quinoa Power Muffins

Author: Bobby Parrish


  • 1 cup of all-purpose flour
  • ¼ cup plus 2 tablespoons light brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup cooked white quinoa that’s about 1/2 cup raw quinoa
  • ½ cup grated carrots about 2 medium size carrots
  • 1/3 cup raisins
  • 1/3 cup pecans or walnuts chopped & toasted(optional)
  • ½ tablespoon flax seeds plus a little extra for garnish

Wet ingredients:

  • 1 egg lightly beaten
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil or veggie oil
  • ½ cup greek yogurt nonfat
  • ½ teaspoon baking soda


  1. To make the quinoa, bring just over 1 cup of water to a boil in a pot and add 1/4 teaspoon of salt. Add the quinoa, mix well, and reduce to a simmer. Cook for 20 minutes with the lid off the pot, you may need to add a splash more water at the end if the quinoa is not thoroughly cooked. Turn the heat off, fluff the quinoa with a large fork, and let it cool down to room temperature.

  2. To make the quinoa muffins, pre-heat oven to 350 degrees F. In a large bowl, add the flour and next 3 ingredients, mix well. Measure 1 cup of cooked quinoa and at that to the bowl along with the remaining dry ingredients, mix very well so everything is equally coated in flour, set aside.
  3. In another large bowl, lightly beat the egg and add the next 3 ingredients. Add the baking soda and mix well for 30 seconds. The mixture will bubble and grow as the soda reacts with the yogurt. Add the wet ingredients on top of the dry ingredients and mix until everything is thoroughly combined, about 20-30 seconds.
  4. If your muffin tin is not non-stick, spray it with non-stick spray and dust a little bit of flour inside. Scoop enough batter to make 6 muffins, filling the tins all the way to the top. Bake in the oven for 25-30 minutes, you will know they are ready when a toothpick inserted in the middle of the muffin comes out clean. Remove from oven, let sit in tin for 5 minutes, then move muffins to a clean plate and allow to cool completely. Enjoy!

This recipe is:

31 thoughts on “Quinoa Power Muffins”

  1. Hello Flavcity, I have been watching your videos and enjoying all of the recipes. I have made quit a few of them now and love all of them, my husband and I are on diets due to health and these recipes fit the bill. Thank you, so glad I found you!

    1. Hi Cynthia so glad you found us too!! Keep rocking my recipes, they will help you guys with your dietary needs 😉

  2. You are my go-to recipe guy now. You have made cooking pleasurable again with your wonderful recipes. You and Dessi are such a joy. I feel more healthier and not so achy since cooking from scratch. I have tried most of the keto recipes and have enjoyed them all. Especially like the ones for stuffed peppers and the turkey meatballs with raisins. Delicious. I would like to see you make stuffed cabbage. It IS a comfort food you know and you need to add it to your repertoire. Just saying. Love to you and Dessi. Keep up the great job!

  3. You rock!!! Just watched you’re costco video. Thanks bunches for everything!!! Do you have a recipe for gluten free yummy muffins. My son is allergic to wheat n bananas n pineapple.

  4. Hello, Flavcity
    My name is Gloria I have been with diabetes 18 years and isn’t going well because I don’t follow the healthy foods. I am asking you if you have any receipts for diabetes I will appreciate. Thank you.
    P.S. I will try to do the muffin recipe. Happy New year. Good Luck!

  5. I loved making the muffin recipe with quinoa and carrots.The muffins were delicious and yummy.Thank you and your videos are wonderful.I am vegetarian and if you could send me more vegetarian healthy options I would love to try them .

    1. Hey Chatna, all of my meal preps come with 1 or 2 veggie side dished, like salad, rice, cauliflower rice, mashes, roasted veggies – so check them out!!

  6. Saw the video the other day and made these for breakfast this week. I substituted toasted sunflower seeds for the nuts. At first I thought they were bland but as you continue eating the sweetness develops and it was very very good. Thanks for the recipe.

    I also used Trader Joe’s frozen quinoa (pure laziness), and the bag was exactly 1 cup, so did the job perfectly.

  7. Any chance you can break out the macros for the muffins alone? Muffins are great but i often end up with just scrambled eggs to go alongside.

  8. What are the macros for your Quinoa Power Muffins by themselves? I can only find macros in meal prep when combined with frittata and coffee.

  9. New to your YouTube Videos and your website. New to healthy foods as well. May be really dumb question … I bought virgin cold pressed unrefined coconut oil for the recipe. It is solid. Your video shows liquid coconut oil. Can I use 3 Tblsps of the solid? Do I melt first? Excuse my ignorance please!!

    1. Melt it first. Coconut oil becomes a solid at some point but it depends on your “room temperature”

  10. These are great GF/DF, used Manini’s AP GF flour and almond plain yogurt that I strained to get the “greek yogurt” thickness and apple juice sweetened cranberries. YUM!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top