These turkey quinoa muffins are small meatloaf-style bites that are high in protein and roughly 100–130 calories each, depending on portion size.
Full disclosure: there’s only so much you can do to prettify muffins made mostly from ground turkey, quinoa and eggs. Think of it as garnish on a humble but satisfying snack—appearance isn’t everything, and these are delightful where it counts.
They aren’t the most glamorous food, but they’re practical and tasty. Compact, protein-packed and convenient, they’re perfect for meal prep, quick lunches, or a savory snack.
If someone teases you for prioritizing protein, take it as a compliment. Increasing protein intake is a solid choice for satiety and muscle recovery, but you don’t have to eat bland food to hit your goals. These muffins combine lean turkey with quinoa, oats and flavorful spices to keep every bite interesting.
They’re essentially individualized meatloaf portions—easy to portion, easy to store and simple to reheat. Nutrition-wise each muffin provides a good balance of protein and modest carbs and fat, making them a smart option for busy days.
These muffins use oats and quinoa for texture and body, and a blend of spices that moves away from traditional meatloaf seasonings. The result is a flavorful, well-portioned bite that’s versatile — serve them with a side salad, in a wrap, or on their own for an easy snack.
Make a batch and store them in the fridge for up to several days, or freeze individually for longer-term meal prep. They reheat well in the microwave or oven and stay moist thanks to the egg whites and cooked quinoa.
Turkey Quinoa Muffins
Ingredients
- 1 lb. ground turkey
- 3/4 cup cooked red quinoa
- 1/2 cup rolled oats
- 1 carrot, diced
- 1 green onion, chopped
- 1 egg
- 2 egg whites
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin pan or line with muffin cups.
- In a large bowl, combine all ingredients and mix until evenly incorporated.
- Form the mixture into balls using about 3 tablespoons per muffin and place them in the prepared muffin tin.
- Bake for 35–40 minutes, or until fully cooked through.
- Let cool for 5 minutes. Use a knife to loosen the edges (the egg whites can cause slight sticking), then transfer to a rack to finish cooling.
- Store in the refrigerator for several days or freeze for longer storage.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
COMMENT + RATE BELOW!
Adapted from Jamie Eason.