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.
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
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.
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.
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.
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.
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.
- 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
- Soak the quinoa and rice for an hour or overnight.
- Drain and rinse then add to a blender with all the other ingredients.
- 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.
- Pour into muffin tins lined with greaseproof/parchment paper.
- 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.
- Leave the gluten free muffins to cool for 5 minutes and firm up then carefully peel away the cases and enjoy the muffins.
- Keep savoury quinoa muffins chilled and eat within 3 days.
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Amount Per Serving Calories 109Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 77mgCarbohydrates 22gFiber 3gSugar 3gProtein 4g
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.