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+ servings
five cooked muffins on a white plate

Vegan vegetable quinoa muffins

Made with healthy ingredients like broccoli, carrots, and quinoa, these egg and dairy-free vegetable muffins with quinoa are perfect for baby led weaning and school lunchboxes.
Course breakfast, snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 162kcal



Dry Ingredients

  • 1 cup (150g) whole wheat flour
  • 1 cup (130g) cooked quinoa
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric

Wet ingredients

  • 1 cup (120g) grated carrots (see note)
  • 1 cup (70g) finely chopped broccoli florets
  • ¼ cup olive oil
  • 1 ¼ cup full-fat unsweetened coconut milk (from a can not carton)
  • 2 tablespoons chia seeds


  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, combine all the dry ingredients. In a separate bowl, combine all the wet ingredients. 
  • Pour wet ingredients into the dry and mix with a spoon until well incorporated. Don’t over mix. Spoon batter evenly  into a greased or lined 12-cup muffin pan.
  • Bake for 15-20 minutes, until inserted toothpick comes out clean. Cool for 5 minutes in the pan before transferring them to a wire rack.


  • Be sure to squeeze out the juice from the carrots.
  • Grease the muffin pan really well. For best results use silicone muffin molds which ensure the muffins will come out easily.
  • Every oven is different so check the doneness by doing a toothpick test. Insert toothpick in the middle and if it comes out clean then it's done. If not, bake for longer.
  • Don't take the muffins out of the pan immediately! Leave in the muffin pan for about 5 minutes and then transfer to a wire rack. They will firm up as they cool.
  • Cool completely before transferring to an air-tight container. Store in the fridge for up to 5 days. Reheat in the microwave for 30 seconds or less.
  • They also freeze beautifully for up to 3 months.


Calories: 162kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 96mg | Potassium: 193mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1834IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2mg