Chia Seed Quinoa Muffins

Quinoa is great — but Quinoa Muffin? Sounds a little fishy, but the nutrition profile is far too compelling to not be interested in this Chia Seed Quinoa Muffin Recipe! I will be making it tomorrow!

I had to share this recipe! My friend T.J. has always given me praise for my muffins, which is hilarious. I have an innate sense to just make things skinny. In fact, it’s a requirement when I cook. I just can’t use a ton of sugar, oil, butter, etc when I bake. And I love muffins, because I feel like you can pack so much goodness into them. What’s the really hilarious part, is that they don’t always work out so well on the “delicious” scale, but I’ll still bring them to a party! I just tote them as “they are really healthy” when I put them out on a table. Well, these are fun because they are healthy, made with some of my favorite ingredients, and really — quite tasty!Thank you to that cute blogger girl over at Eat Yourself Skinny for sharing this recipe!

Eat Yourself Skinny!
Servings: 15
Serving Size: 1 muffin
Calories: 116
Fat: 1.3 g
Carbs: 19.7 g
Fiber: 2.5 g
Protein: 4.3 g
Old Points: 1.9 pts
Points+: 3 pts


  • 2 cups cooked quinoa
  • 1/4 cup banana Greek yogurt
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 6 Tbsp Splenda brown sugar blend
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp chia seeds
  • 3/4 cup fat-free milk
  • 1 egg
  • 1 tsp. vanilla extract

Preheat oven to 350 degrees F.  Cook quinoa according to package directions and let cool for about 5 minutes.  In medium bowl, combine quinoa, flours, sugar, baking powder, salt and chia seeds.

In a smaller bowl, whisk together milk, egg, yogurt and vanilla extract.  Slowly add to quinoa mixture and stir until just combined.  Divide mixture evenly among greased muffin tins and bake for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool for about 5 minutes and enjoy!



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