Apple cinnamon quinoa breakfast muffins

Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes
Serves 20 mini muffins     adjust servings

Wholesome mini muffins with quinoa, oats and apples, naturally sweetened with maple syrup.


  • 1 cup cooked quinoa
  • 1 cup oats (uncooked, I used old fashioned)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped apples


  1. Preheat the oven to 350. Spray a mini-muffin tin with cooking spray.
  2. Mix quinoa, oats, cinnamon and salt together in a large bowl.
  3. Separately, beat the eggs in a small bowl. Stir in maple syrup.
  4. Add the egg mixture to the quinoa mixture and stir to combine. Fold in the apple pieces.
  5. Fill each mini-muffin cup all the way full. Use your spoon to pack each one down a little bit.
  6. Bake at 350 for 15-20 minutes.

Recipe Notes

Store the mini muffins in an airtight container in the fridge. Or freeze the extras in a freezer bag for up to 3 months.

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