chia muffins 1

So in case you were wondering what I did with my leftover quinoa, yep obviously I made muffins.  I just love these because they are the perfect dose of protein needed to kick start your day, they taste delicious and they are oh so easy to make!  I threw in some chia seeds because they only helped to enhance the flavor and make you feel more energized – which is something I really needed today.  This week is draggggging….but I’m excited that I finally chose my paint colors (holy transition right there) so looking forward to yet another busy weekend full of house assembling and decorating.  It’s definitely coming along though, just wish I could snap my fingers and make it all happen instantly.

Or win the lottery.
I welcome either option.


Chia Seed Quinoa Muffins

Yield: 15 muffins 1x


  • 2 cups cooked quinoa
  • 1/4 cup plain Greek yogurt
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp chia seeds
  • 3/4 cup unsweetened almond milk
  • 1 egg
  • 1/3 cup honey
  • 1 tsp. vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Cook quinoa according to package directions and let cool for about 5 minutes.
  3. In medium bowl, combine quinoa, flours, baking powder, salt and chia seeds.
  4. In a smaller bowl, whisk together milk, egg, yogurt, honey and vanilla extract.
  5. Slowly add to quinoa mixture and stir until just combined.
  6. 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.
  7. Allow to cool for about 5 minutes and enjoy!


Serving Size: 1 muffin • Calories: 110 • Fat: 1.5 g • Saturated Fat: 0.2 g • Carbs: 20.6 g • Fiber: 2.1 g • Protein: 4 g • Sugars: 2.7 g • WW Freestyle Points: 4

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!