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    Hummusapien » Recipes » Side Dishes » Tomato, Basil and Mozzarella Quinoa Muffins

    Tomato, Basil and Mozzarella Quinoa Muffins

    Published Apr 23, 2014 · Modified Nov 8, 2021 · by Alexis Joseph · 54 Comments

    Jump to Recipe

    TBM. Tomato, basil, mozz. It's good on allll the things. Pizza. Sammies. Salad. Muffins.
    Tomato, Basil and Mozzarella Quinoa Muffins // Hummusapien.comIn honor of going down to Cincinnati again today to chat about possible careers opportunities with Simple Truth, I thought I'd share another one of my fave recipes from the ones I created for them this winter. They come together super fast, taste like heaven, and are a fabulous way to sneak in more quinoa throughout the day. You know I'm all about the whole food snacks, yo!

    Because we could all use a little more quinoa in our lives. And TBM.

    Tomato, Basil and Mozzarella Quinoa Muffins // Hummusapien.com

    Surely you know my gal pal the Bean, who just so happened announced the upcoming arrival of #babybean! Seeing as Lindsay is a tad bit busy being nauseous and eating bottomless PB&J's, I jumped all over the opportunity post these bad boys over on her amazing bloggy, The Lean Green Bean.

    Tomato, Basil and Mozzarella Quinoa Muffins // Hummusapien.com

    If you're looking for an adorable bite-sized party app, you can also bake these in a mini muffin tin for about 20 minutes. Then you'll have 24 babies instead of 12 mamas, which is amazing because eating more than one is always more fun, right?

    Right. Head on over to The Lean Green Bean for the recipe!

    Print
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    Tomato, Basil and Mozzarella Quinoa Muffins

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • Author: Alexis
    • Prep Time: 30 mins
    • Cook Time: 20 mins
    • Total Time: 50 mins
    • Yield: 12 1x
    • Category: Appetizer
    Print Recipe
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    Description

    These gluten-free, savory cheesy quinoa muffins are loaded with fresh tomato and basil for the perfect party appetizer or nutritious snack!


    Ingredients

    Scale
    • ½ cup quinoa, rinsed
    • 1 cup vegetable broth (or water*)
    • 2 eggs, beaten
    • 2 tbsp almond meal
    • ¼ cup shredded mozzarella cheese
    • ¼ cup grated Parmesan cheese
    • 2-3 cloves garlic, minced
    • ¼ tsp salt
    • 1 cup diced tomatoes (about 2 medium Roma tomatoes)
    • ¼ cup chopped fresh basil

    Instructions

    1. Preheat oven to 350F. Spray a 12-cup muffin tin liberally with cooking spray. You could also use a mini muffin tin and adjust the cooking time to 20 minutes.
    2. In a medium pot, bring vegetable broth and quinoa to a boil. Once boiling, reduce heat to low and simmer, covered, for about 15 minutes (or until all the liquid is absorbed).
    3. Dump cooked quinoa into a bowl and set aside to cool.
    4. In a large bowl, stir together beaten eggs, almond meal, cheeses, garlic and salt. Add in cooled quinoa and stir to combine. Fold in tomatoes and basil.
    5. Spoon batter evenly into muffin tin. Bake for about 25 minutes. Allow muffins to cool in pan for at least 20 minutes before carefully removing them from tin.
    6. Serve warm.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

     

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    Reader Interactions

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    1. Christina Aleman says

      March 17, 2016 at 8:34 am

      This is one great recipe. Easy to prepare and kids will love this for their pack lunch and snacks.

      Reply
    2. Christina Aleman says

      March 17, 2016 at 8:34 am

      This is one great recipe. Easy to prepare and kids will love this for their pack lunch and snacks.

      Reply
    3. Julia says

      April 25, 2014 at 9:36 pm

      There's never a time that I'm not down for TBM...as in, I'm always down for TBM 😉 I need a staff of these gorg muffs overfilling my purse and pockets. Can't wait to hear how things go with ST!

      Reply
      • Alexis says

        April 30, 2014 at 9:49 pm

        Right?! TBM is never NOT a good idea. Okay, too many double negatives...

        Reply
    4. Julia says

      April 25, 2014 at 9:36 pm

      There's never a time that I'm not down for TBM...as in, I'm always down for TBM 😉 I need a staff of these gorg muffs overfilling my purse and pockets. Can't wait to hear how things go with ST!

      Reply
      • Alexis says

        April 30, 2014 at 9:49 pm

        Right?! TBM is never NOT a good idea. Okay, too many double negatives...

        Reply
    5. Matt @ Runner Savvy says

      April 24, 2014 at 7:58 pm

      Yum!

      Reply
    6. Matt @ Runner Savvy says

      April 24, 2014 at 7:58 pm

      Yum!

      Reply
    7. ATasteOfMadness says

      April 24, 2014 at 5:10 pm

      This looks so yummy! Finger food is my favorite food 🙂

      Reply
    8. ATasteOfMadness says

      April 24, 2014 at 5:10 pm

      This looks so yummy! Finger food is my favorite food 🙂

      Reply
    9. Cassie says

      April 24, 2014 at 3:20 pm

      I have SOOO MUCH cooked quinoa I need to use up... and happen to have all of this (minus basil) on hand... I think I know where it's going to end up!

      Reply
      • Alexis says

        April 25, 2014 at 10:30 am

        Hellz to the ya!!

        Reply
    10. Cassie says

      April 24, 2014 at 3:20 pm

      I have SOOO MUCH cooked quinoa I need to use up... and happen to have all of this (minus basil) on hand... I think I know where it's going to end up!

      Reply
      • Alexis says

        April 25, 2014 at 10:30 am

        Hellz to the ya!!

        Reply
    11. Meg says

      April 24, 2014 at 1:01 pm

      Looks great! I've had some Daiya mozzarella sitting in my fridge for days now and I didn't know what to do with it! I think I'll try these with a couple flax eggs instead of chicken eggs--do you think they would turn out the same? Thanks!

      Reply
      • Alexis says

        April 25, 2014 at 10:31 am

        Hmmm. I'm not sure if they'll taste as good or bind together as well without real eggs :/ Let me know if you try it!

        Reply
    12. Meg says

      April 24, 2014 at 1:01 pm

      Looks great! I've had some Daiya mozzarella sitting in my fridge for days now and I didn't know what to do with it! I think I'll try these with a couple flax eggs instead of chicken eggs--do you think they would turn out the same? Thanks!

      Reply
      • Alexis says

        April 25, 2014 at 10:31 am

        Hmmm. I'm not sure if they'll taste as good or bind together as well without real eggs :/ Let me know if you try it!

        Reply
    13. Dana @ Conscious Kitchen Blog says

      April 24, 2014 at 12:11 pm

      Good luck in Cincinnati! These look fab. 🙂

      Reply
      • Alexis says

        April 25, 2014 at 10:31 am

        Thanks girl!

        Reply
    14. Dana @ Conscious Kitchen Blog says

      April 24, 2014 at 12:11 pm

      Good luck in Cincinnati! These look fab. 🙂

      Reply
      • Alexis says

        April 25, 2014 at 10:31 am

        Thanks girl!

        Reply
    15. Sara Nichols says

      April 24, 2014 at 11:52 am

      Hi Alexis! Absolutely so excited to try these since I just bough a whole box of quinoa and didn't know how to use it all! If I'm planning on using cooked quinoa from another day's leftovers, how much should you use? How much is 1/2 cup already cooked?

      Thanks!
      Sara

      Reply
      • Alexis says

        April 25, 2014 at 10:32 am

        Hey Sarah! Hmmmm. I'm thinking it would be like maybe 1 3/4 cups cooked? I'm not totally sure! Let me know if you try it!! Maybe throw in an extra egg just in case 😉

        Reply
    16. Sara Nichols says

      April 24, 2014 at 11:52 am

      Hi Alexis! Absolutely so excited to try these since I just bough a whole box of quinoa and didn't know how to use it all! If I'm planning on using cooked quinoa from another day's leftovers, how much should you use? How much is 1/2 cup already cooked?

      Thanks!
      Sara

      Reply
      • Alexis says

        April 25, 2014 at 10:32 am

        Hey Sarah! Hmmmm. I'm thinking it would be like maybe 1 3/4 cups cooked? I'm not totally sure! Let me know if you try it!! Maybe throw in an extra egg just in case 😉

        Reply
    17. Emily @ Zen & Spice says

      April 24, 2014 at 9:47 am

      I just found your website through The Lean Green Bean as well! I love it 🙂 These muffins look so good! I've been looking for a good gluten free muffin recipe.

      Reply
      • Alexis says

        April 30, 2014 at 9:54 pm

        Thanks for stopping by, Emily! I hope you give them a try!

        Reply
    18. Emily @ Zen & Spice says

      April 24, 2014 at 9:47 am

      I just found your website through The Lean Green Bean as well! I love it 🙂 These muffins look so good! I've been looking for a good gluten free muffin recipe.

      Reply
      • Alexis says

        April 30, 2014 at 9:54 pm

        Thanks for stopping by, Emily! I hope you give them a try!

        Reply
    19. Megan @ The Skinny-Life says

      April 24, 2014 at 9:42 am

      These look so good! Definitely trying!

      Reply
      • Alexis says

        April 30, 2014 at 9:53 pm

        Hope you love them!

        Reply
    20. Megan @ The Skinny-Life says

      April 24, 2014 at 9:42 am

      These look so good! Definitely trying!

      Reply
      • Alexis says

        April 30, 2014 at 9:53 pm

        Hope you love them!

        Reply
    21. Hannah @ CleanEatingVeggieGirl says

      April 24, 2014 at 9:17 am

      Definitely checking these out. I took a little break from quinoa for awhile, but my obsession with it is now back in FULL force!!

      Reply
      • Alexis says

        April 30, 2014 at 9:55 pm

        I took a long quinoa break, too. I must say, I'm glad to have it back in my life!

        Reply
    22. Hannah @ CleanEatingVeggieGirl says

      April 24, 2014 at 9:17 am

      Definitely checking these out. I took a little break from quinoa for awhile, but my obsession with it is now back in FULL force!!

      Reply
      • Alexis says

        April 30, 2014 at 9:55 pm

        I took a long quinoa break, too. I must say, I'm glad to have it back in my life!

        Reply
    23. Susan Comer says

      April 24, 2014 at 7:18 am

      Love this recipe. What can I use instead of almond meal? We have a nut allergy in our family and I don't cook with any nut flours.

      Reply
      • Alexis says

        April 24, 2014 at 8:38 am

        Thanks, Susan! I think any flour would work except coconut flour. You could probably even toss in an extra egg or egg white Hope they turn out well!

        Reply
    24. Susan Comer says

      April 24, 2014 at 7:18 am

      Love this recipe. What can I use instead of almond meal? We have a nut allergy in our family and I don't cook with any nut flours.

      Reply
      • Alexis says

        April 24, 2014 at 8:38 am

        Thanks, Susan! I think any flour would work except coconut flour. You could probably even toss in an extra egg or egg white Hope they turn out well!

        Reply
    25. Davida @ The Healthy Maven says

      April 24, 2014 at 7:05 am

      hummmmmus teach me how to whisper to chickpeas! Also I want these. Adding them to my non-existent meal plan which means they'll actually be made! Maybe with a side of your brussels...

      Reply
      • Alexis says

        April 24, 2014 at 8:38 am

        You already know how, silly! You're gonna be in looooove. Have a special brownie on the side for meeeeee.

        Reply
    26. Davida @ The Healthy Maven says

      April 24, 2014 at 7:05 am

      hummmmmus teach me how to whisper to chickpeas! Also I want these. Adding them to my non-existent meal plan which means they'll actually be made! Maybe with a side of your brussels...

      Reply
      • Alexis says

        April 24, 2014 at 8:38 am

        You already know how, silly! You're gonna be in looooove. Have a special brownie on the side for meeeeee.

        Reply
    27. Lorna says

      April 24, 2014 at 5:06 am

      Quinoa muffins are a fabulous idea - I too have hopped over from the Lean Green Bean - I am off for a mooch around your blog, you have some great looking recipes.

      Reply
      • Alexis says

        April 24, 2014 at 8:38 am

        Thanks, Lorna! So glad to have you 🙂

        Reply
    28. Lorna says

      April 24, 2014 at 5:06 am

      Quinoa muffins are a fabulous idea - I too have hopped over from the Lean Green Bean - I am off for a mooch around your blog, you have some great looking recipes.

      Reply
      • Alexis says

        April 24, 2014 at 8:38 am

        Thanks, Lorna! So glad to have you 🙂

        Reply
    29. Polly @ Tasty Food Project says

      April 24, 2014 at 4:29 am

      Hi Alexis! I fount your site from the Lean Green Bean! Your quinoa muffins look so good! I think I might give it a try!

      Reply
      • Alexis says

        April 24, 2014 at 8:39 am

        Howdy Polly! Thanks for stopping by! Hope you love the muffies 🙂

        Reply
    30. Polly @ Tasty Food Project says

      April 24, 2014 at 4:29 am

      Hi Alexis! I fount your site from the Lean Green Bean! Your quinoa muffins look so good! I think I might give it a try!

      Reply
      • Alexis says

        April 24, 2014 at 8:39 am

        Howdy Polly! Thanks for stopping by! Hope you love the muffies 🙂

        Reply

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    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

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