Pear and Quinoa Breakfast Muffins

Oscar loves muffins so much that we make them almost every week.  To add a bit of variety I decided to replace the Oats in this Muesli Breakfast Muffins recipe with quinoa.  The muffins themselves are lovely, but the topping is a bit hit and miss, as it doesn’t really bake in and tends to fall off the top.  With wholemeal flour and the quinoa they make a pretty good breakfast option as well as a snack.


Pear and Quinoa Muffins

Serves 16-18
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Breakfast, Sweet Things
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Warm
Healthy muffins with pear and quinoa for breakfast or as a snack.


  • 1 cup quinoa flakes
  • 1 cup plain white flour
  • 1 cup wholemeal plain flour
  • 1/4 cup brown sugar (firmly packed)
  • 4 teaspoons baking powder
  • 375ml light evaporated milk
  • 2 heaped tablespoons pear jam (Refer to Basics Page)
  • 2 eggs (lightly beaten)

For the topping: (Optional)

  • 1/4 cup brown sugar
  • 2 tablespoons quinoa flakes


1. Preheat the oven to 180°C and prepare three 6-hole muffin trays.
2. Sift together the flours, baking powder and sugar together into a large bowl, adding the husks back in.
3. Add the quinoa flakes, eggs, evaporated milk and jam and mix well.
4. Spoon the mixture into the prepared pans.
Optional topping:
5. Combine the extra sugar and quinoa flakes for the topping and sprinkle over the top of the muffins. Press in lightly.
6. Bake for approximately 20 minutes until golden. Allow to cool slightly in the pan then transfer to a wire rack. Serve warm or cold.


Low chemical / Failsafe

Makes 16 - 18 muffins.

Refer here for Pear Jam recipes.


Coming Up Next Time: Creamy Swede Bake

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