Imagine a muffin that's not just delicious, but packed with protein, nutrients, and bold Southwest flavors that will transform your breakfast or snack time. These Healthy Southwest Quinoa Muffins are about to become your new obsession - a perfect blend of wholesome ingredients and mouthwatering Mexican-inspired taste that will make your taste buds dance and your body thank you. Get ready to revolutionize your meal prep with a recipe that's as nutritious as it is irresistible!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 12 muffins
Ingredients
- 1 cup cooked quinoa
- 1/2 cup whole wheat flour
- 1/2 cup corn
- 1/2 cup black beans, rinsed
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 2 eggs
- 1 teaspoon cumin
- 1 teaspoon baking powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the cooked quinoa, whole wheat flour, baking powder, cumin, salt, and pepper. Mix thoroughly to ensure even distribution of dry ingredients.
- In a separate bowl, whisk the eggs until well beaten. Add the diced bell peppers, onions, corn, and black beans to the eggs and mix well.
- Pour the wet ingredient mixture into the dry ingredient bowl and stir until just combined. Be careful not to overmix, as this can make the muffins tough.
- Using a spoon or ice cream scoop, evenly distribute the batter among the 12 muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
Tips
- Use freshly cooked quinoa that's cooled to room temperature for the best texture.
- Don't overmix the batter - this can lead to dense, tough muffins. Mix just until ingredients are combined.
- For extra flavor, consider adding a sprinkle of cheese or a dash of hot sauce before baking.
- If you want a crispier top, broil the muffins for 1-2 minutes after baking.
- These muffins freeze beautifully - wrap individually and reheat in the microwave for a quick breakfast.
- For a gluten-free version, substitute the whole wheat flour with almond or gluten-free flour blend.
- Experiment with different beans or vegetables to customize your muffins to your taste preferences.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
