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Almond Butter Quinoa Oat Mini Muffins

These fluffy, textured, protein-packed muffins can be made gluten-free by using GF oats. Packed with wholesome oats, quinoa and almond butter, these make a great breakfast on the go!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 30 mini muffins
Calories 68kcal


  • 3 tablespoons vegetable oil
  • 3 tablespoons sugar
  • 3 tablespoons maple syrup
  • 3 tablespoons almond butter
  • 1 egg
  • 1.5 cups oat flour
  • 1/2 cup oats instant or rolled
  • 1 teaspoon baking powder
  • scant ½ teaspoon salt
  • 1/2 cup almond milk
  • 1/3 cup quinoa cooked and cooled
  • 1/4 cup chocolate chips more to taste


  • Preheat the oven to 425 degrees F (220 degrees C) and grease a mini muffin tin or line with wrappers.
  • If you don’t have cooked quinoa already on hand, put 1/4-1/2 cup (depending on the amount of leftover you want) dry quinoa in a small pot with double the amount of water. Bring to a boil, then lower to a simmer, covered, until all water is absorbed, about 15 minutes. Refrigerate any leftover quinoa.
  • Stir together oil, sugar, maple syrup and almond butter.
  • Beat in the egg. Combine the oat flour, oats, baking powder and salt in a separate bowl.
  • Add the oat mixture and almond milk in three additions, starting and ending with oat flour.
  • Fold in the cooked quinoa and chocolate chips.
  • Bake at 425 degrees for four minutes, and then reduce the temperature to 350 (180 C) for 10 minutes. (Alternatively, you can bake these at 350 degrees for 15-17 minutes if you're baking something else at the same time that calls for 350.)
  • For regular-size muffins, bake for 5 minutes at 425 degrees, then 15-20 minutes at 350 degrees.


Use gluten-free oats if you are strictly gluten-free.
These can be made vegan by substituting 1 tablespoon of flaxseed or chia seeds + 3 tablespoons almond milk in place of the egg; I just preferred the egg version.
I always make my own oat flour by grinding whole oats in a food processor. You can also grind down the added whole oats if you want a less pronounced texture from the oats.

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