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Savory Quinoa Muffins (Gluten-Free)

Rated as 3.75 out of 5 Stars

"These savory, gluten-free muffins are easy to make, and a great breakfast to eat on-the-go. I use as much organic and/or local ingredients as possible in all my recipes. I cook these ahead of time, wrap them separately in waxed paper, then freeze them to heat later for quick, high-protein breakfasts."
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1 h servings 200
Original recipe yields 6 servings (6 muffins)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners, adding extra grease to the bottoms of the cups.
  2. Cook chicken broth and quinoa together in a rice cooker or bring to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
  3. Mix quinoa, spinach, Colby-Jack cheese, eggs, bacon bits, onion powder, garlic, Worcestershire sauce, salt, and white pepper together in a bowl; spoon into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 200 calories; 11.2 11.2 14.2 105 458 Full nutrition

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Read all reviews 4
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I didn't have jumbo eggs, so I added another egg white. Ended up with 7 muffins, but I ate one so fast it shouldn't count. Think I could have fit in 6 cups, but I figured they would expand more ...

I added an extra egg.

I thought these were great. I had them for lunch. I had to use fresh spinach as what I thought was frozen spinach was really green beans and I used peppered turkey bacon. I did add a dash or Sr...

A good concept, but much too 'savory.' Used 3 large eggs and I think I got the texture right for the recipe. It made 1 dozen, loosely spooned into cups. You can tell by the recipe that this i...