Quinoa Sundried Tomato Muffins Recipe

Quinoa Sundried Tomato Muffins Recipe

These quinoa muffins are gluten-free and are to make. They have a great spongy texture and are high in fibre and plant protein. No flours are used in this 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. They are vegan, gluten-free, nut-free, plant-based, oil-free and suitable for general healthy whole food diets.

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Quinoa Sundried Tomato Muffins Recipe

  • Total time: 1h 10m
  • Yield: 12 muffins
  • Calories: 85 cal
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  • 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 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 to cool for 5 minutes then carefully peel away the cases and enjoy.
  7. Keep chilled and eat within 3 days.

Quinoa Sundried Tomato Muffins Video

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Use the 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 recipe because the sun-dried tomatoes already have a significant amount of salt in.

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

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

Quinoa Brown Rice Sundried Tomato Muffins

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

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

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

Gluten free Quinoa Sundried Tomato Muffins

This recipe can just be used as a base recipe and tomatoes and smoked paprika can be replaced with whatever you like. Another 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

Stacked Quinoa Sundried Tomato Muffins

I tried making this recipe several times with paper cases but unfortunately the mixture stuck too much 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 parchment 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 do this again.

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

Fluffy gluten-free savoury quinoa muffinsI’m sure this 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 places do sell a dried sourdough starter culture and that would probably be excellent in this. Please do let me know in the comments if you’ve made this with a sourdough starter.

I really like in this recipe that I’m not using quinoa or brown rice flour. Instead I’m using the whole seeds/grain that are much easier and cheaper to source. They are 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 Recipe - Vegan and Gluten-free

Carbohydrate is a Taste

These 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.

Plate of quinoa muffinsquinoa tomato gluten-free healthy muffins

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12 thoughts on “Quinoa Sundried Tomato Muffins”

    1. 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. 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. 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. 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. 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 🙂

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