I’ve got a fun breakfast treat for you today! We eat a lot of oats around here, especially for breakfast. Overnight oatmeal jars are a weekly staple and have tons of healthy oatmeal recipes. But I also like to try and branch out to other grains from time to time. Variety is good, and I want to expose my kids to different types of wholesome foods. These apple cinnamon quinoa breakfast muffins are perfect! Okay, yes, they also have oats, so I’m not straying too far I realize. But it’s a great way to get a different grain in at breakfast time with some familiar and popular apple and cinnamon flavors. And yes, quinoa is technically not a grain. It’s a seed. Details, details, details.
These little mini muffins are soft and full of apple and cinnamon flavor with a perfect amount of sweetness from the maple syrup. (Yay for naturally sweetened!) They’re also gluten-free (make sure you use certified gluten-free oats) and you could sub a couple of flax eggs for the eggs if you want to make them vegan. Quinoa is protein packed, and you’ve got the oats and fruit, so these really are a pretty well-rounded little meal or snack all on their own. Sorta ticks all the boxes. Plus, I love that they store so well, too. I make a big batch, we eat a bunch the next day (they’re great both warmed up and cold from the fridge) and I freeze the rest to pull out for another morning. Super simple! My kids eat these for breakfast or morning snack and I like that I can grab a couple to go if I’m on the run since they are so portable. They’d even be great to send for school lunches.
Now, I’ve got a few quick notes and substitutions coming up on how to make quinoa breakfast muffins. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making apple cinnamon quinoa breakfast muffins:
Quinoa: The quinoa needs to be already cooked for this recipe, so please plan accordingly. Oats: The oats on the other hand are uncooked and raw. I use regular old-fashioned rolled oats, but quick oats would be fine to use here, too. Maple syrup: Be sure to use pure maple syrup. Or swap it out for the same amount of honey if you’d rather. Eggs: As mentioned, you can replace the eggs in this recipe for flax eggs if you need this recipe to be vegan. Apple: Use your favorite variety of sweet apple, like Fuji or Gala.
Oh, and in case you are in the market, I use and love this mini muffin tin. These pancake mini muffins are on regular rotation in my house and you can also make baked donut holes in mini muffin tins. As mentioned, these quinoa breakfast muffins store great, so you can definitely make a batch ahead for the week. Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. Or freeze the leftover mini muffins in a freezer-safe bag for up to 3-4 months. Make your mornings a little easier and healthier this year with these quinoa breakfast bites. Enjoy! XO, Kathryn P.S. Check out my other healthy muffin recipes for more inspiration.
Quinoa: The quinoa needs to be already cooked for this recipe, so please plan accordingly. Oats: The oats on the other hand are uncooked and raw. I use regular old-fashioned rolled oats, but quick oats would be fine to use here, too. Maple syrup: Be sure to use pure maple syrup. Or swap it out for the same amount of honey if you’d rather. Eggs: As mentioned, you can replace the eggs in this recipe for flax eggs if you need this recipe to be vegan. Apple: Use your favorite variety of sweet apple, like Fuji or Gala. Leftovers: Store the mini muffins in an airtight container in the fridge for up to 5 days. Or freeze the extras in a freezer bag for up to 3-4 months.
