Have leftover quinoa? Make these Chia Seed Quinoa Muffins! Light, fluffy and made healthier with whole wheat flour, Greek yogurt and naturally sweetened with honey!

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.

5 from 1 vote

Chia Seed Quinoa Muffins

Have leftover quinoa? Make these Chia Seed Quinoa Muffins! Light, fluffy and made healthier with whole wheat flour, Greek yogurt and naturally sweetened with honey!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 15


  • 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
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  • 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, baking powder, salt and chia seeds.
  • In a smaller bowl, whisk together milk, egg, yogurt, honey 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!


Serving: 1muffin | Calories: 110kcal | Carbohydrates: 20.6g | Protein: 4g | Fat: 1.5g | Saturated Fat: 0.2g | Fiber: 2.1g | Sugar: 2.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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  1. Justine says:

    I was wondering if I could substitute the sugar with some honey? I’m going added sugar free and I hate splenda with a passion.
    Thank you!!
    Love the site!

    1. Kelly says:

      Absolutely! Honey would taste great in these 🙂

  2. Brandy Hardman says:

    How well do these freeze? Was thinking of making a batch for in advane for work days so I have a quick breakfast that is good for me? Just trying to start eting clean.

    1. Kelly says:

      They actually freeze very well! 🙂

  3. Sophie says:

    Yum! They sound delicious. I loooooove quinoa. Can’t wait to try this recipe. I will have to change a couple of the ingredients as I am dairy intolerant. Hopefully they will turn out 🙂

  4. Trisch says:

    I made these muffins twice now,the first time I threw in some blackberries,the second time some blueberries.So yummy and delicious! I love the nutty flavour the quinoa gives,thanks for this awesome recipe 🙂 Now if I can only keep everyone away from them there might be some for me lol

  5. Susan says:

    Made these today, they are great! I followed the advice of another comment and used 1/2c brown sugar instead. Oh, and I admit…. I added chocolate chips to half the recipe so my hubby and daughter would eat them. A little less healthy but delicious (I’m now thinking of all the other options for add-ins)!!

  6. Sarah says:

    Just made these- couldn’t find banana yogurt, so I used vanilla, and went with 3/4 cup of light brown sugar….honestly, I’m not sure it needed any more than 1/4 cup of the sugar, they were very sweet. I think the brown sugar caused mine to come out a medium-brown color. SOOO delicious! Thank you!

  7. Katie says:

    I was excited until I saw Splenda! That stuff is poison and not healthy at all! I’m going to use coconut sugar instead. Also going to replace the flour with either coconut flour or brown rice flower to get rid of the gluten. Looking forward to trying it out!