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Skinny Spiced Coconut Yogurt Quinoa Muffins

Author - Alyssa Rimmer

Skinny quinoa muffins made with coconut yogurt and warm spices. They're healthy, filled with fiber, made without eggs and naturally sweetened.

SPICED QUINOA MUFFINS with coconut yogurt, banana and oats -- no refined sugar, gluten-free AND vegan!

Yesterday Matt had the day off from work and I wanted to make something special for breakfast. I had these grand plans to whip up pancakes or muffins or something and we would just lounge around together and enjoy our three day weekend. Well he ended up sleeping in, I had my normal chocolate smoothie bowl and got sucked into work, and my dream of freshly baked muffins went to the winds.

We got swept up in the day and by the time afternoon rolled around that muffin craving was back in full swing.

So I peeked inside my fridge to see what I could whip up. I had coconut yogurt, applesauce, maple syrup and ripe bananas on my counter. Another version of skinny quinoa muffins is comin' your way!

These SKINNY Spiced Quinoa Muffins are made with only healthy ingredients -- a guilt-free way to start your day!

Muffins are a surprisingly simple thing to make “skinny”. I just subbed out all the oil, eggs, dairy and gluten and instead packed them with nutritious ingredients without sacrificing the flavor. Woot!

We've got banana and applesauce, maple syrup and coconut sugar for sweetness, oat flour, quinoa flakes and almond flour for the base and unsweetened coconut milk yogurt for our “dairy”. The eggs got subbed with my fave: flaxseed meal + water. Then they're lightly spiced with cinnamon, nutmeg and vanilla.

They most certainly brightened up our afternoon.

How to make perfectly sweet quinoa muffins WITHOUT using any refined sweeteners at all! {vegan + gluten-free also}

How to make perfectly sweet quinoa muffins WITHOUT using any refined sweeteners at all! {vegan + gluten-free also}

And while this post is all about the muffins, I also wanted to tell you about a fun little challenge that my friend, Alisa from Go Dairy Free is hosting with the folks at So Delicious. I joined in the challenge last year when I shared my cookie dough breakfast parfait and I wanted to extend the invite you to again this year.

If you're not already dairy-free, but it's something that you've thought about removing from your diet, this would be a great step to take. The challenge kicks off on the 21st and runs through the 10th of February and you can learn more about it (along with getting some other super tasty dairy-free recipes from my fellow DF bloggers) in the So Delicious Facebook Group.

How to make perfectly sweet quinoa muffins WITHOUT using any refined sweeteners at all! {vegan + gluten-free also}

Simple AND delicious quinoa muffins made with coconut yogurt and sweetened naturally {vegan + GF}

The yogurt is what helps make these muffins so moist. But since it's the unsweetened variety, it doesn't affect the flavor at all. It's a simple swap if you can't get this particular kind or brand, just use whatever you can get your hands on. You could also try non-dairy milk, but I would go with maybe 2 tablespoons less.

Try these SKINNY quinoa muffins for breakfast -- they're light, healthy and so easy to make [gf, vegan + refined sugar-free too]

They're soft and tender, with a slight sweetness and underlying flavor of apples and bananas. But it's the warm spices that round them out and make them cozy and delicious. Plus they're packed with complex carbohydrates and fiber so they won't skyrocket your blood sugar AND they'll help fill you up.

So basically these make for a great grab-n-go breakfast – or afternoon snack. Oh and yes, they taste even better when smeared with a little nut butter. So dang good!

Your turn…

Are you currently avoiding dairy or have you thought about removing it from your diet? What are your go-to breakfast and snack options? I'd love to hear what you've been enjoying lately!

xo A

Sweet and delicious QUINOA MUFFINS make for the best breakfast when they're served warm and drizzled with homemade nut butter

More Amazing Muffin Recipes to try:

Try these SKINNY quinoa muffins for breakfast -- they're light, healthy and so easy to make [gf, vegan + refined sugar-free too]
3.78 from 27 votes

Skinny Spiced Coconut Yogurt Quinoa Muffins

These coconut yogurt muffins are packed with complex carbohydrates and fiber so they won't skyrocket your blood sugar AND they'll help fill you up.

Course Breakfast
Cuisine American
Keyword coconut yogurt, gluten-free, how to cook quinoa, muffin, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Calories 175 kcal



  1. Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
  2. Combine the flax and water and set aside to gel while you prepare the remaining ingredients.
  3. In a small bowl, beat together banana, applesauce, yogurt and syrup (add vanilla extract also, if using). Whisk in flax egg and set aside.
  4. Whisk together the dry ingredients in a separate bowl. Add to the wet and then stir to thoroughly combine (the batter will be kind of thick, but still stirable and soft).
  5. Fill each cup 3/4 of the way full. Add water to the ones that are unused. Sprinkle the tops of the muffins with quinoa flakes (and turbinado sugar) if desired. Let rest for 5 minutes before baking.
  6. Bake on the center rack for 24 - 26 minutes until a cake tester inserted into the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.
Nutrition Facts
Skinny Spiced Coconut Yogurt Quinoa Muffins
Amount Per Serving
Calories 175 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 72mg3%
Potassium 209mg6%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 11g12%
Protein 4g8%
Vitamin A 5IU0%
Vitamin C 2.6mg3%
Calcium 82mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.



Try these SKINNY quinoa muffins for breakfast -- they're light, healthy and so easy to make [gf, vegan + refined sugar-free too]

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  1. Some of your recipes call for quinoa flakes is there something else we can use in it’s place? The flakes are so expensive. I hope I’m leaving this question in the right place
    Thank you,

  2. Good day! Thank you for all you do! Your recipes are delightful!

    A quick question. In your Skinny Spiced Coconut Yogurt Quinoa Muffins recipe, could you suggest a replacement for the banana? Unfortunately I’m very allergic to them but this sound wonderful!

    Thank you so much for your help!


  3. I was confused by the nutritional information. Would you be able to give information per serving of one muffin? Otherwise, they seem to have way too much fat and sugar for me. Thanks.

  4. I put oats and even the steel oats in coffee grinder to make the flour and also did this with quinoa as no flakes…..quinoa didn’t make flour and may have made muffins a little cruncy but worked fine.

  5. Does anyone have a suggestion on a healthy replacement for apple sauce? I want to make these, but am allergic to apples :\
    Thank you!

    • I’m gluten-free so I haven’t done any baking with spelt – sorry! I would try and google that replacement and see what others have done successfully. I don’t want to recommend something that doesn’t end up working!

  6. i see this in the recipe prep ( add the flax seed egg) . Is that the flax and water mix that was set aside. Will try these for my DIL as she love healthy muffins and this sounds yummy and easy.
    **i did notice a comment where they used a regular egg. Can egg beater be used in place of flax egg and just add flax seed to batter?

      • I made these yesterday using gluten-free oats ground to make oat flour, cooked quinoa instead of quinoa flakes, 1 egg instead of the flax egg, greek plain fat free yogurt instead of the coconut yogurt, regular sugar instead of coconut sugar, and added about 1/4 cup flax meal. Everything else stayed the same. I also added frozen blueberries just before adding the batter into to baking pan. I cooked them for 3-4 minutes longer than called for in the recipe. They turned out really good. My husband was surprised to find out they didn’t contain any wheat flour. I will definitely make these again. Maybe even tonight! 🙂

  7. These are my kind of muffins Alyssa! Love the whole grain texture and they must be so moist and flavorful with the yogurt, applesauce AND banana! Sharing!

  8. Thanks for sharing this recipe. Would love to give a try without the oat flour. Could I maybe sub with wee bit of coconut flour? Lately I’ve been doing chia seed pudding made with unsweetened coconut milk for breakfast or snack. I top with fresh fruit, dried unsweetened coconut, and a few chopped nuts. Lots of fiber, no grain, no refined sugar, no dairy, and delicious!

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