Quinoa Cornbread Muffins
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These delicious quinoa cornbread muffins are loaded with all your favorite Tex-Mex flavors and they are tasty. This simple one-bowl recipe is great as a hassle-free snack, to munch on during game-day, or the perfect companion to a steaming bowl of chili.
These quinoa cornbread muffins have a delightfully crumbly texture. They are a little bit cheesy with a touch of sweetness from the corn. If you’re looking for a cornbread-ish muffin, this is the recipe! Using quinoa as the base and eggs to bind means they’re flour-free. They’re perfect with a bowl of chili or to have on hand as snacks when life gets busy.
Ingredients needed
Made from delicious ingredients, these muffins are tasty! This is what you need:
- Quinoa: The base of our muffins.
- Black beans
- Frozen corn: Adds a pop of sweetness and moisture.
- Large eggs: Acts as a binding agent, contributing to the structure and moisture of the muffins.
- Cheese: Grate some cheddar and use crumbled queso for cheesy goodness.
- Cilantro: For a little freshness.
- Chili powder: Provides a warm and smoky spice for the Tex-Mex flavor.
- Sea salt: Enhances the other flavors.
What to serve with quinoa cornbread muffins
These are a tasy and convenient snack on-the-go, great to take to a party, and the perfect accompaniment to a hearty bowl of chili! Here are some of our favorite chili recipes:
- Easy Vegetarian Chili
- Guinness Spiked Irish Chili
- Best Steak Chili
- Pulled Pork Chili
- Pumpkin Chili with bourbon
- Quinoa Chili with chocolate
Recipe FAQs
Can I use pre-cooked or leftover quinoa?
Sure, it’s a great way to use up leftover quinoa. You’ll need 3 cups of cooked quinoa.
How do I store these?
Store them in an airtight container in the fridge for up to a week – they are a great grab-and-go snack! You can also store them in the freezer for up to three months.
Can I make any variations or additions?
Sure! You can experiment with using other types of cheese, or add extra vegetables. Jalapeños, roasted sweet potato cubes, or diced peppers would be our top picks.
Quinoa Cornbread Muffins Recipe
Ingredients
- 1 cup quinoa
- 15 ounce can black beans (drained and rinsed)
- 1 cup frozen corn
- 2 large eggs
- 1 cup grated cheddar
- ½ cup crumbled queso
- ¼ cup chopped cilantro
- 1 tablespoon chili powder
- 1 teaspoon sea salt
Instructions
- Place the quinoa in a pot with 2 cups of water and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.1 cup quinoa
- Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin.
- Mix all the ingredients, including the cooked quinoa, together in a large bowl. Divide between the 12 muffin cups and press the tops down firmly. You can wet your hands with a little oil to help stop the quinoa from sticking to them. Bake in the oven for 20 minutes.15 ounce can black beans, 1 cup frozen corn, 2 large eggs, 1 cup grated cheddar, ½ cup crumbled queso, ¼ cup chopped cilantro, 1 tablespoon chili powder, 1 teaspoon sea salt
- Let the quinoa muffins cool for 5 minutes before you carefully remove them from the muffin tin. Set aside on a cooling rack to cool completely.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I was looking for ways to eat more quinoa and came across your recipe. These muffins are great! So much flavor and went really well with the vegetarian chili I made. Can’t wait to eat a few more tomorrow!