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protein muffins

Protein Muffins with Quinoa

Protein packed muffins perfect for keeping you satiated.

Course Breakfast, Snack
Keyword nut-free, peanut-free, soy-free
Cook Time 25 minutes
Servings 12
Author AllergicPrincess.com


  • Cup all purpose flour
  • Cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Cup quinoa, cooked and cooled (about 1/3 cup uncooked)
  • ¾ Cup carrots, shredded
  • 2 Tablespoons whole flaxseeds (optional)
  • ¼ Cup hemp hearts or hemp seeds (optional)
  • 1 egg
  • 2 Tablespoons honey
  • 1 teaspoon vanilla extract
  • ¼ Cup oil (avocado oil, melted coconut oil, or any safe oil)
  • ¾ Cup plain Greek yogurt
  • ½ teaspoon baking soda
  • Cup water
  • ¼ Cup dried cranberries (optional)


  1. If quinoa is not precooked, cook the quinoa by combining 1/3 cup dried quinoa with 2/3 cup water in a pot. Bring to a boil, cover, then reduce heat and simmer for 10-15 minutes. When the water has dissipated, remove from heat, but keep covered for 10 minutes.

  2. Preheat oven to 350F.

  3. In a large mixing bowl, combine flour, brown sugar, baking powder, salt, cooked quinoa, carrots, optional flaxseeds, and optional hemp seeds. Mix thoroughly.

  4. In a separate bowl, combine egg, melted honey, vanilla extract, oil, yogurt, baking soda, and water. Mix thoroughly.

  5. Pour wet egg mixture into flour bowl and mix gently.

  6. Divide batter into 12 lined muffin cups. Top with dried cranberries, if desired.

  7. Bake at 350F for 20-25 minutes until an inserted toothpick comes out clean.

Recipe Notes

  1. Makes 12 muffins.
  2. You can opt to leave out any of the flaxseeds, hemp seeds, or dried cranberries.
  3. For a gluten free option, replace the flour with a gluten free all purpose flour.
  4. Feel free to substitute maple syrup for honey.
  5. For a crunchy topping, sprinkle raw sugar on batter before baking.