Savoury Quinoa Sundried Tomato Muffins Recipe

Quinoa Sundried Tomato Muffins Recipe for healthy vegan savoury muffins. Free of gluten, eggs, dairy, oil and flour muffin recipe

These savoury quinoa muffins are gluten-free and simple to make. The gluten free muffins have a great spongy texture and are high in fibre and plant protein. No flours are used in this muffin recipe as its made from the whole sprouted grains.

Sundried tomatoes and smoked paprika make these savoury muffins are full of flavour and a great snack on their own. Quinoa muffins are vegan, gluten-free, nut-free, plant-based, oil-free and suitable for general healthy whole food diets.

These quinoa savoury muffins have a great fluffy texture without any gluten or flour. Quinoa Sundried Tomato Muffins open showing a light crumb structure

I really like in this gluten free savoury muffin recipe that I’m not using quinoa or brown rice flour. Instead the whole seeds/grain are used and these are much easier and cheaper to source.

They’re soaked and spouted to make them easier to digest so actually they’re better than the far more expensive quinoa and brown rice flour.

Quinoa Sundried Tomato Muffins Video

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Use dry sundried tomatoes rather than the ones in oil. There’s no need to soak these as they get blended up easily enough.

I don’t add any salt to this savoury muffin recipe because the sun-dried tomatoes already have a significant amount of salt.

Lots of people on a wheat and gluten-free diet miss the carbohydrate taste of bread but this gluten free muffin recipe shows it’s possible to have this same great taste without wheat or gluten.

Don’t do what I did with this muffin recipe and leave the blender sealed for a bit while you do other tasks. The baking powder reacts and pressure builds making the batter explode everywhere if you don’t open as soon as it’s blended.

A stack of Quinoa Brown Rice Sundried Tomato savoury Muffins. Great tasting vegan quinoa muffins from sundried tomatoes and smoked paprika

There’s no need to cook your rice or quinoa in for this gluten free muffin recipe. The soak softens and once blended it cooks perfectly in the oven.

These healthy muffins have so much flavour that they are perfect just on there own. However sometimes when I fancy something a bit more indulgent they’re great with some coconut butter.

I’m using brown basmati rice to make these muffins as I love the smell and flavour. Other kinds of rice will work but yield different results.

These savoury quinoa muffins are light and fluffy even without any gluten or egg. Perfect on their own as a high protein gluten free bread or topped with something savoury

This healthy muffin recipe can just be used as a base recipe and tomatoes and smoked paprika can be replaced with whatever you like. Another savoury muffin recipe variation is I like to make is Rosemary, garlic and cheese, with nutritional yeast added as the cheese. Also green olives work well in this, but roughly chop them rather than blending.

This muffin recipe is oil-free and usually with oil-free baked recipes you have to eat them on the day as they can go quite tough. But as these quinoa muffins are quite moist they do last a couple of days. As the muffins are moist I would advise to keep in the fridge and treat them more as you would cooked quinoa.

A Stack of Quinoa Sundried Tomato Muffins with garlic and onion. Savoury muffins made from sprouted quinoa and brown rice so are naturally gluten free

I tried making this muffin recipe several times with paper cases but unfortunately the mixture stuck too much to the cases and lots was wasted. I wanted to keep this recipe oil-free so instead of using cases I’m using rough circles out of greaseproof paper.

Push the paper in the muffin tray then quickly pour in the batter and let gravity fill the cavity. I thought this might be messy and might look a bit rough but actually it turned out great and I would definitely always make it like this.

Fluffy gluten-free savoury quinoa muffins that have a bright healthy colour from paprika and turmeric

I’m sure this muffin recipe could be made with a sourdough starter culture but as I’m all about quick and easy recipes is not something I’ve experimented too much with.

Some shops do sell a dried sourdough starter culture and that would probably be excellent in this quinoa muffin. Please do let me know in the comments if you’ve made this with a sourdough starter.

Yield: 12 gluten free muffins

Sundried Tomato Quinoa Muffins - Gluten Free

Fluffy gluten free savoury quinoa muffins

Easy to make gluten-free muffins with sundried tomato, quinoa and brown rice. Easy and healthy gluten-free vegan recipe. Made without any flour, eggs or additives so they're naturally gluten-free.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 3/4 cup / 130g Quinoa
  • 3/4 cup / 150g Brown rice
  • 1 medium Onion
  • 2 Garlic Cloves
  • 8 Sundried tomatoes
  • 1 tbsp Smoked paprika
  • ½ tsp Baking powder
  • 2 cups / 480ml Water
  • water for soaking


  1. Soak the quinoa and rice for an hour or overnight.
  2. Drain and rinse then add to a blender with all the other ingredients.
  3. Blend for 3-4 mins until smooth and you can hear that all the grains and seeds are broken up. This is very important as you don’t want any hard bits of quinoa or brown rice left.
  4. Pour into muffin tins lined with greaseproof/parchment paper.
  5. Bake for about 45 mins at 375f / 190C until they seem cooked throughout. It may take longer depending on the size of the cavities – I’m using ones about 2″ wide and 1″ deep.
  6. Leave the gluten free muffins to cool for 5 minutes and firm up then carefully peel away the cases and enjoy the muffins.
  7. Keep savoury quinoa muffins chilled and eat within 3 days.

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Nutrition Information



Serving Size


Amount Per Serving Calories 109Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 77mgCarbohydrates 22gFiber 3gSugar 3gProtein 4g

Healthy savoury quinoa muffins that are made without flour or gluten. High in plant protein and made from whole quinoa grains that are soaked. With sundried tomatoes for an amazing taste #glutenfree #vegan #glutenfreebread #bread

Carbohydrate is a Taste

These savoury vegan quinoa muffins aren’t dense and dry like you might expect from gluten-free recipes that don’t have additives to make up for the gluten. They are soft and spongy with a fluffy texture that gives a satisfying carbohydrate taste.

Did you know that there is evidence that carbohydrate is a taste? That may explain why some people, myself included, really crave carbohydrates.

quinoa tomato gluten-free healthy muffins made without any flour and totally oil free. suitable for vegan, plant based, gluten free and whole foods diets.

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14 thoughts on “Savoury Quinoa Sundried Tomato Muffins”

    1. Bastian Durward

      Oui cette recette se congèle assez bien

      Q: Can we freeze this recipe once cooked muffins?
      A: Yes this recipe does freeze quite well

  1. These taste delicious! Thank you. A perfect bread substitute. Quick question. The centres on my first batch were quite dense … and that was after 1hr. Delicious but heavy whilst the outside was crunchy. Did this happen in any of your batches and how did you eemedy it?

    1. Bastian Durward

      Hello, glad you like the taste. I have to admit that didn’t happen to me. Maybe try slightly smaller tray or blending for a bit longer to get the baking soda more activated? It’s always a bit trial and error with my recipes as they are made just of natural ingredients and they can vary so much 🙂 I’ll try to make another batch this week to test more

    1. Bastian Durward

      Hi, yes that does work – the texture is a bit different but still good. Let me know how you get on 🙂

  2. Hi. I am making these in mini muffin tins. The batch made a little more than 24 muffins. I don’t believe I saw anywhere in the recipe for what degrees to cook them on. I cooked at 350 for 40 minutes and were still raw in the middle so I put them in longer. I hope they don’t burn.

    1. Bastian Durward

      Hello, whoops looks like I put it in the video but didn’t write it out! Will fix that now. Mini muffins for 45m and they should definitely be cooked. They might be a bit different to normal flour muffins as they are gluten-free. So you don’t get the cooked type consistency. They might still seem uncooked but I think once they cool and firm up they should be good. Let me know how you get on

  3. Joanne Hamilton

    Hi, what type of blender do you use? I imagine it would need to be “high-speed” and “high-powered” to achieve the desired consistency 🙂

    1. Bastian Durward

      Hi there, I often use a 600w bullet type blender. I have a high speed one but stick to the smaller one most of the time 🙂

  4. Hi there, I was just wondering, where you say to use grease proof/parchment paper, do they work with silicone mats, loaf tins and cupcake holders as you can get silicone versions of them all so the batter shouldn’t stick ?


    1. Bastian Durward

      Hi there, Yes they do work – although not as easy to remove so you have to time it right when they’ve cooled a bit but not totally cooled. I’ve only got a little toaster oven and it tends to burn them so I don’t use silicone that much

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