Made By Emily
Breakfast

Baked Apple Raisin Quinoa Breakfast Cups

Baked Apple Raisin Quinoa Breakfast Cups topped with cinnamon and walnuts

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 12 cups
  • Cuisine: American
  • Course: Breakfast
  • Calories: 150 per cup

Ingredients

  • 3 cups (555 g) cooked quinoa, cooled
  • 1 medium apple, peeled and finely diced (about 1 cup / 125 g)
  • 1/2 cup (75 g) raisins
  • 3 large eggs
  • 1 cup (240 ml) milk (dairy or plant-based)
  • 1/4 cup (60 ml) pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (180°C). Lightly grease a 12-cup muffin tin with oil, butter, or nonstick spray. This helps release and crisp the edges.

  2. Prepare the wet ingredients: In a mixing bowl, whisk together the eggs, milk, maple syrup, cinnamon, and vanilla extract until combined and slightly frothy. This blend ensures even flavor and a nice lift as it bakes.

  3. Mix in quinoa and fruit: Add the cooled quinoa, finely diced apple, and raisins to the wet mixture. Stir gently until everything is evenly distributed. The quinoa should be fully coated but not overly mushy.

  4. Fill the muffin cups: Spoon the mixture evenly into each muffin cup, pressing down lightly with the back of the spoon. This step is important to compact them slightly so the cups hold their shape and don’t fall apart after baking.

  5. Bake for 24 to 28 minutes, checking around the 24-minute mark. The cups should be set in the middle and golden around the edges. A toothpick inserted in the center will come out clean or with moist crumbs.

  6. Cool for about 10 minutes in the pan on a cooling rack—this lets them firm up further and makes removal easier. Use a small offset spatula or butter knife around the edges if needed.

  7. Serve warm or let cool completely. These cups can be eaten fresh or stored for the week.

Recipe Notes

  • Make sure the quinoa is fully cooled before mixing; warm quinoa can scramble the eggs prematurely.
  • Pressing the mixture lightly but evenly into the muffin cups helps the texture hold together without squeezing out moisture.
  • Using fresh spices gives a stronger cinnamon flavor, which complements the apple beautifully.
  • You can swap half of the milk for plain yogurt to add tang and extra creaminess.
  • If your baked cups seem too wet, try baking a few extra minutes—just keep an eye to avoid drying them out.

Nutrition Estimate

  • Calories: 150
  • Protein: 6 g
  • Carbohydrates: 28 g
  • Fat: 2.5 g