Cheezy Quinoa Muffins


Cooking these little guys the smell was ammmmazing! I love nutritional yeast! I had to play around a bit with this recipe as I found the muffins weren’t quite binding once removing them from the oven so ensure you keep them in for 35min plus. Keep an eye on them, they won’t burn but will brown up. Depending on your oven it may take longer or less time so just keep checking.

Ingredients:Cheezy Quinoa Muffins

3/4 Cup of uncooked quinoa

3/4 Cup of nutritional yeast

1/2 Cup of almond milk

1 Zucchini

1 Carrot

2 Chia ‘eggs’

1 Tablespoon of coconut oil

1 Clove of garlic – minced

1 Onion – diced

1 Teaspoon of seal salt

Sprinkle of cracked pepper

Sprinkle of oregano


Preheat oven to 200deg. Have ready muffin trays.

Prepare your chia egg re placers – 1 tablespoon of chia + 3 tablespoons of water = 1 egg re placer. Soak for 15min

Cook quinoa as per packet instructions. Usually this involves rinsing the quinoa thoroughly, placing them in a pot with hot water to cover and bringing to boil.  Once boiling reduce to a medium heat and let quinoa cook for approx 15min. Water should completely dissolve without quiona sticking to bottom of pot. Let cool.

Whilst your quinoa is cooking start prepping your veggies. I grated my carrot and zucchini and felt it helped bind the muffins together.

Heat pan with coconut oil and add garlic and onion. Once onions start to turn slightly brown in colour add the zucchini and carrot stirring for approx 1min. Remove from pan.

Add to cooled quiona the almond milk and nutritional yeast. Add the cracked pepper, sea salt and oregano. Now add the vegetable mix. Once everything is combined evenly add the chia eggs. Mix thoroughly.

Spray muffin trays lightly with coconut oil. If you don’t have the spray you can use baking paper and coconut oil. Form the muffin mixture into little balls and place into each muffin section of tray. Flatten tops with a spoon lightly.

Mixture should make approx 14 muffins.

Place in oven. Around 25min check to see how they are cooking. Muffins should be turning lightly brown. Place back in oven for a further 10-15min keeping an eye on them.

Let muffins cool before tipping tray over for muffins to be removed.

Keep refrigerated!