Delicious Quinoa Flax English Muffins for Breakfast

Hey there foodies, are you ready for a delicious and healthy breakfast recipe? Introducing my unique and flavorful Quinoa Flax English Muffins – a gluten-free, vegan, and superfood-packed treat that will rock your taste buds.

Starting your day right is crucial, and I am here to help you do just that with my latest culinary creation. These muffins are loaded with quinoa, flaxseed meal, and other organic ingredients that provide the perfect amount of fiber, protein, and essential nutrients to kickstart your metabolism and fuel your body throughout the day.

I know how hard it can be to eat healthily while still enjoying your meals. That’s why I’ve come up with this recipe that guarantees both taste and health benefits combined. With my Quinoa Flax English Muffins, you don’t have to sacrifice one for the other – you can have it all!

So get ready to embark on a delicious and wholesome brunch adventure. Whether you’re looking for an energizing breakfast or want to impress friends and family with new flavors, these muffins are perfect for any occasion. Plus, they are so easy to make, even if you’re not an experienced chef.

So what are you waiting for? Let’s dive into the recipe together and start cooking!

Why You’ll Love This Recipe

Quinoa Flax English Muffins
Quinoa Flax English Muffins

You’re a health-conscious foodie who craves delicious, nutritious food that fuels your body and satisfies your taste buds without sacrificing flavor. That’s why you’ll absolutely fall in love with this Quinoa Flax English Muffin recipe!

Not only is it gluten-free, but it also packs a punch of protein from the quinoa and ground flax seeds, making it the perfect fuel for any busy day. You can make a batch on the weekend and enjoy them throughout the week for breakfast, snacks, or even as mini sandwiches for lunch.

But that’s not all – the flavors and textures in these muffins are out of this world! The combination of Dijon mustard and cayenne adds just the right amount of kick, while the cooked quinoa gives an enjoyable chewy texture. These muffins are made with whole grains like millet, quinoa, and sprouted flax to ensure you’re getting all of your important nutrients in every bite.

And let’s not forget – this recipe is super versatile! Whether you’re vegan or not, you can easily swap out the egg for a flax egg, make it into bigger loaf-sized bread or add in some fresh herbs like rosemary or chives for an extra burst of flavor.

So if you’re looking to switch up your breakfast game or want to add more healthy options into your diet without sacrificing taste, trust me, you’ll simply adore these Quinoa Flax English Muffins!

Ingredient List

 Golden brown and fluffy, these quinoa flax English muffins are a perfect addition to your breakfast table.
Golden brown and fluffy, these quinoa flax English muffins are a perfect addition to your breakfast table.

Let’s dive into the ingredient list to make sure we have everything we need for these delicious and nutritious Quinoa Flax English Muffins. Here’s what you’ll need:


  • 2 cups dry quinoa
  • 1 egg
  • 8 teaspoon cayenne
  • 2 teaspoon dijon mustard
  • Coconut oil
  • Ground flax seeds
  • 2 tablespoons flaxseed meal
  • Ezekiel 4:9 Sprouted Whole Grain English Muffins or any whole-grain English muffins
  • Sunflower seeds
  • Millet quinoa blend or any grains of your choice

Take note that this recipe is gluten-free, so we will be using gluten-free ingredients. Make sure to read the labels carefully when purchasing your ingredients to ensure they’re gluten-free.

The Recipe How-To

 Don't be fooled by these small breads - they're packed with healthy quinoa and flaxseed.
Don’t be fooled by these small breads – they’re packed with healthy quinoa and flaxseed.

Mixing the Ingredients:

To start making this Quinoa Flax English Muffins Recipe, I measure out 2 cups of cooked quinoa and dump it into a large mixing bowl. Then, I add 1 cup of quinoa flakes and 1 cup of ground flaxseed to the bowl.

In another mixing bowl, I beat 1 egg until it froths up. To the frothy egg, I add 1/4 cup of coconut oil, 2 tablespoons of Dijon mustard, 1/2 teaspoon of cayenne pepper, and mix well.

I then pour the wet ingredients into the dry ingredients mixing bowl and stir thoroughly with a rubber spatula, ensuring all dry ingredients get moistened.

Forming and Cooking:

After browning butter in a skillet, to form muffins, I use an English muffin ring mold or a wide-mouth mason jar lid on parchment paper.

Press enough batter in each mold to create a thickness equivalent to that of a store bought English muffin.

Then, proceed to cook for 2-3 minutes per side on medium heat.

Lastly, top these homemade muffins with anything you like: egg and cheese for breakfast sandwiches or some cream cheese and smoked salmon for a more sophisticated brunch option. Happy munching!

Substitutions and Variations

 Cross-section alert! Get ready to see the layers of these delicious and nutritious English muffins.
Cross-section alert! Get ready to see the layers of these delicious and nutritious English muffins.

If you’re feeling adventurous, don’t be afraid to switch things up a bit! Here are some substitutions and variations that will transform your Quinoa Flax English Muffins recipe into something new and exciting.

– Flour Substitutes: If you don’t have all-purpose flour, you can substitute with gluten-free flour, whole wheat flour or even oat flour. Just remember that the texture may change slightly depending on the type of flour you use.

– Egg Replacement: If you are vegan or have an egg allergy, substitute the egg with a flax egg. Simply mix 1 tablespoon of ground flaxseed with 2½ tablespoons of water and let it sit for a few minutes until it has a gel-like consistency.

– Seed Mix-ins: Add different types of seeds into your muffin mix such as sunflower seeds or chia seeds to add an extra layer of crunch to your muffins.

– Flavor Variations: For some added flavor variety, try adding different herbs and spices such as rosemary, thyme or oregano to the mix alongside Dijon mustard and cayenne pepper.

– Use different grains: Instead of quinoa, use quinoa flakes or bran. You could also use millet or any other favorite grain in place of quinoa.

Remember that swapping ingredients could impact the final recipe, so be sure to adjust measurements accordingly. With these variations, your Quinoa Flax English Muffins will be even more exciting than before!

Serving and Pairing

 Toast, butter, and enjoy - it's that simple with these homemade English muffins.
Toast, butter, and enjoy – it’s that simple with these homemade English muffins.

My Quinoa Flax English Muffins are the perfect base for a variety of toppings and spreads. Whether you prefer sweet or savory, there’s a topping combination out there that will make your taste buds sing.

For a classic breakfast sandwich, top with a fried egg, avocado slices, and a drizzle of Dijon mustard. You can also add crispy bacon or sausage for extra protein. For a vegan option, skip the egg and add sautéed mushrooms or grilled vegetables instead.

If you’re feeling in the mood for something sweet, try spreading almond butter or cream cheese on your muffin and then adding sliced banana or berries on top. A sprinkle of cinnamon or honey will add an extra touch of sweetness.

These muffins are also a great side dish for dinner. Spread with garlic butter or pesto and serve alongside your favorite soup or stew. They also pair well with a salad or roasted vegetables for a light and healthy meal.

No matter how you choose to serve them, my Quinoa Flax English Muffins will add that extra wow factor to any meal. They’re versatile, flavorful, and best of all- gluten-free!

Make-Ahead, Storing and Reheating

 Perfectly-sized for breakfast sandwiches, these quinoa flax English muffins will kick-start your day the right way.
Perfectly-sized for breakfast sandwiches, these quinoa flax English muffins will kick-start your day the right way.

One of the most convenient things about these Quinoa Flax English Muffins is that they can be made ahead of time and reheated whenever you need them. To make it easier, I recommend making a big batch and storing them in an airtight container in the refrigerator for up to a week. If you want to store them for longer, then you can freeze them for up to 3 months.

When it comes to reheating the muffins, there are a few ways to do so. One option is to microwave them for 10-15 seconds until they’re heated through. Alternatively, you can toast them in the toaster or in the oven at 350°F for 5-7 minutes until they’re crispy on the outside.

If you’re planning on using these muffins as part of your meal prep routine, then I suggest pre-slicing them before storing them in the freezer. That way, you can easily take out just what you need and heat them up without any additional prep work.

Regardless of how you reheat or store them, these Quinoa Flax English Muffins will still maintain their delicious flavor and texture. They pair well with everything from sweet toppings like peanut butter and banana to savory options like avocado and egg. So go ahead and make a batch (or two) so that you have healthy homemade breakfast options at your fingertips all week long!

Tips for Perfect Results

 Impress your brunch guests with these homemade and wholesome English muffins.
Impress your brunch guests with these homemade and wholesome English muffins.

Now, let’s dive into some valuable tips to achieve perfect results for your Quinoa Flax English Muffins!

First and foremost, it is essential to make sure your flaxseed meal is fresh. Outdated or rancid flaxseeds can affect the taste and texture of your muffins. Therefore, I recommend buying whole flax seeds and grinding them just before including them in the recipe.

Another vital tip is to ensure that you have cooked the quinoa correctly. Overcooking could result in mushy muffins, while undercooking could make them too hard. Cook one cup of dry quinoa with two cups of water for approximately 20 minutes or until tender.

Using high-quality ingredients is a crucial factor in achieving mouth-watering quinoa flax English muffins. Opt for organic sprouted grains English muffins or Ezekiel 4:9 sprouted whole-grain English muffins, which are both healthy options containing no added sugars.

To take this recipe to a whole new level, add toppings like mashed avocado, poached eggs, microgreens or almond butter.

Lastly, once you have baked your muffins, let them cool completely before storing them in an airtight container in the fridge. When reheating them, slice them in half and toast them lightly. Trust me; this step will elevate their flavors!

Follow these tips carefully, and your Quinoa Flax English Muffins will turn out perfect every time!

Bottom Line

This Quinoa Flax English Muffin recipe has definitely become one of my all-time favorites. With the perfect blend of gluten-free flours, nutritious quinoa and flax seeds, and just the right amount of spices, this recipe is simply irresistible.

And not only is it delicious, but it’s also healthy and easy to make. Plus, it’s incredibly versatile – you can enjoy it for breakfast or lunch, and you can serve it with a variety of toppings.

So, if you’re looking for a tasty and healthy alternative to traditional English muffins, I highly recommend giving this recipe a try. It’s the perfect way to start your day on the bright side with a rockin’ plate of grains and protein that will give you the energy you need to power through your day. You won’t regret it!

Quinoa Flax English Muffins

Quinoa Flax English Muffins Recipe

Supremely healthy english muffins. Not to mention delicious.
Course Breakfast
Cuisine Healthy
Keyword < 60 Mins, Breads, European, Free Of..., Quick Breads
Prep Time 18 minutes
Cook Time 18 minutes
Servings 6 English muffins
Calories 217.8kcal


  • 1/2 cup dry quinoa
  • 1 egg
  • 4 tablespoons ground flax seeds
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon coconut oil


  • Preheat oven to 365°F.
  • Cook quinoa.
  • Mix in cocunut oil whole hot.
  • Let stand to cool.
  • Mix in ground flax, egg, cayenne, and Dijon.
  • Portion and form into patties onto baking sheet lined with parchment paper.
  • Cook at 365°F for 18 minutes.
  • Enjoy!


Serving: 59g | Calories: 217.8kcal | Carbohydrates: 21.1g | Protein: 7.8g | Fat: 11.8g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 37.4mg | Fiber: 4.6g | Sugar: 0.2g

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