Savory Quinoa Flaxseed Muffins
These Savory Quinoa Flaxseed Muffins are a nutritious and delicious twist on traditional English muffins. Made with protein-packed quinoa and fiber-rich ground flaxseeds, they're perfect for a healthy breakfast or snack. The hint of cayenne adds a delightful kick, while the coconut oil lends a lovely richness. These muffins are gluten-free, easy to prepare, and can be enjoyed toasted or plain. Share them with family and friends or keep them for yourself for a nourishing start to your day!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
dry quinoa
1/2 cup (rinsed and cooked)
egg
1 (beaten)
ground flax seeds
4 tablespoons (not needed to be prepared)
cayenne pepper
1/8 teaspoon (not needed to be prepared)
Dijon mustard
1/2 teaspoon (not needed to be prepared)
coconut oil
1 tablespoon (melted)
Instructions
1
Preheat your oven to 365°F (185°C) and line a baking sheet with parchment paper.
2
Rinse the quinoa under cold water and then cook it according to package instructions, usually about 15 minutes in boiling water until fluffy. Allow to cool slightly.
3
In a mixing bowl, combine the warm quinoa with coconut oil. Stir until the oil is melted and well incorporated.
4
Once the mixture has cooled enough to handle, add the ground flaxseeds, egg, cayenne pepper, and Dijon mustard. Mix well until everything is evenly combined.
5
Using your hands, form the mixture into round patties, about 1 inch thick and place them on the prepared baking sheet.
6
Bake in the preheated oven for approximately 18 minutes or until the muffins are golden and firm to the touch.
7
Allow the muffins to cool for a few minutes before serving. Enjoy them toasted or plain!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Quinoa Flaxseed Muffins?
They are a nutritious, gluten-free twist on traditional English muffins made with quinoa, ground flaxseeds, and savory seasonings like Dijon mustard and cayenne pepper.
Are these muffins gluten-free?
Yes, these muffins are naturally gluten-free as they use quinoa and flaxseeds instead of wheat flour.
How do I prepare the quinoa for this recipe?
Rinse 1/2 cup of dry quinoa under cold water and cook it according to package instructions (usually 15 minutes in boiling water) until fluffy.
What is the recommended oven temperature?
Preheat your oven to 365°F (185°C) before baking the muffins.
How long do the muffins need to bake?
Bake the muffins for approximately 18 minutes until they are golden and firm to the touch.
Can I make this recipe vegan?
While the original recipe calls for one egg, you can try using a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) to make it vegan.
What kind of oil should I use?
The recipe calls for 1 tablespoon of melted coconut oil, which adds a lovely richness to the muffins.
Are these muffins spicy?
They have a slight kick due to the 1/8 teaspoon of cayenne pepper, but you can adjust this amount to suit your spice preference.
How should I shape the muffin mixture?
Using your hands, form the mixture into round patties about 1 inch thick and place them on a parchment-lined baking sheet.
Do I need to grind the flaxseeds?
Yes, the recipe requires 4 tablespoons of ground flaxseeds to help bind the ingredients together.
What can I serve these muffins with?
They are delicious served toasted or plain, and can be topped with avocado, eggs, or savory spreads.
Why do I need to let the cooked quinoa cool slightly?
Cooling the quinoa slightly before adding the egg prevents the egg from scrambling prematurely in the warm mixture.
Are these muffins suitable for a healthy breakfast?
Absolutely, they are protein-packed and fiber-rich, making them a nourishing start to your day.
Can I use a different type of mustard?
The recipe specifies Dijon mustard for its sharp flavor, but you could substitute it with spicy brown mustard if needed.
How many ingredients are in this recipe?
There are 6 main ingredients: dry quinoa, egg, ground flax seeds, cayenne pepper, Dijon mustard, and coconut oil.
Is the coconut oil melted before mixing?
Yes, use 1 tablespoon of melted coconut oil so it incorporates evenly into the warm quinoa.
Can I store these for later?
Yes, they can be stored in an airtight container and are great for meal prep as a quick snack or breakfast.
What is the texture of these muffins?
They are firm and savory, similar to a dense English muffin but with the unique texture of cooked quinoa.
Do I need to grease the baking sheet?
The recipe recommends lining the baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Is there any sugar in this recipe?
No, this is a strictly savory recipe with no added sugars.
What is the primary source of fiber in these muffins?
The ground flaxseeds and quinoa provide a significant amount of dietary fiber.
Can I use red or tri-color quinoa?
Yes, any variety of quinoa will work for this recipe as long as it is rinsed and cooked first.
Should I eat these hot or cold?
They can be enjoyed at room temperature, but many prefer them toasted for a bit of extra crunch.
How much cayenne pepper is used?
The recipe uses 1/8 teaspoon of cayenne pepper for a subtle background heat.
Are these muffins considered 'quick breads'?
Yes, they are categorized as quick breads because they do not require yeast or rising time.
Can I add other herbs?
While not in the basic recipe, you could easily add dried herbs like rosemary or thyme for extra flavor.
Is the egg beaten before adding?
Yes, the recipe preparation notes suggest the egg should be beaten before being mixed with the other ingredients.
What is the primary flavor profile?
The flavor is savory and nutty, highlighted by the tang of Dijon mustard and a slight warmth from the cayenne.
How many muffins does one batch make?
The batch size varies based on how large you form the 1-inch thick patties, but it is typically a single-serve or small-batch yield.
Can these be eaten as a snack?
Yes, they are highly portable and make an excellent healthy snack for on-the-go energy.