Breakfast Quinoa Muffins
These savoury quinoa muffins are packed with wholesome ingredients like shredded carrot, zucchini, mashed sweet potato, and aromatic herbs and spices. They’re a satisfying, nutrient-dense breakfast option that’s perfect for meal prep or enjoying on the go. A dollop of tahini adds a creamy, nutty twist that ties everything together.
Mood-Boosting Benefits
Quinoa: High in magnesium and protein, it helps stabilise mood and energy levels.
Sweet Potato: Rich in vitamin A and complex carbs, providing slow-releasing energy and supporting brain function.
Carrot & Zucchini: Loaded with fiber and antioxidants, promoting gut health and reducing inflammation.
Tahini: A source of healthy fats and minerals like magnesium, which supports relaxation and stress management.
Ingredients
1 cup cooked quinoa
1/2 cup mashed sweet potato
1 medium zucchini, grated
1 medium carrot, grated
3 large eggs
2 tbsp tahini
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp sea salt
1/3 cup chopped fresh parsley or dill
1/4 cup grated Parmesan (optional for added flavor)
Method
Preheat & Prepare:
Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin or line with paper liners.
Mix the Vegetables & Base:
In a large bowl, combine the cooked quinoa, mashed sweet potato, grated zucchini, and carrot.
Add the Wet Ingredients:
Whisk in the eggs and tahini until the mixture is evenly combined.
Season & Fold In:
Stir in the garlic powder, smoked paprika, cumin, salt, pepper, fresh herbs, and Parmesan (if using).
Scoop & Bake:
Divide the mixture evenly among the muffin cups. Bake for 20–25 minutes or until the muffins are set and lightly golden on top.
Cool & Serve:
Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Tip: These muffins freeze well! Store in an airtight container for up to 3 months. Reheat in the oven or microwave for a quick, nourishing breakfast.