TinyTummyTreats
Back to Recipes

Quick & Easy

Quinoa and Sweetcorn Savoury Mini Muffins with Mild Basil

By TinyTummyTreats Editorial TeamPublished Apr 29, 2026 | Updated Oct 17, 2026
International 90 mins easy-to-makevegetable-basedbudget-friendlylunchbox-friendlywhole-grainsmild herbs

Savory mini muffins made with cooked quinoa, sweetcorn, whole-wheat flour, egg and basil. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 40 minutes; additional elapsed time 35 minutes; total about 90 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Quinoa and Sweetcorn Savoury Mini Muffins with Mild Basil
Prep 15 min
Cook 40 min
Total 90 min
Servings 12
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook40 min
Total90 min
Servings12
Difficultyeasy
CuisineInternational
Add To Favorites

Ingredients

Servings 12
  • 1/2 cup quinoa
  • 1 cup water or low-sodium vegetable broth
  • 1/2 cup sweetcorn kernels
  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 2 tbsp basil leaves
  • 1/4 cup unsweetened applesauce
  • 2 tbsp olive oil
  • 1/3 cup unsweetened plant-based milk
  • 1 egg
Quinoa Sweetcorn Savoury Mini Muffins Mild Basil ingredients image for TinyTummyTreats
Quinoa Sweetcorn Savoury Mini Muffins Mild Basil ingredients image for TinyTummyTreats

Instructions

  1. Preheat oven to 180 degrees C (350 degrees F). Lightly grease a mini muffin tin or line with paper liners.
  2. Cook quinoa with water or low-sodium vegetable broth in a saucepan: bring to boil, reduce heat, cover, and simmer 12 minutes until liquid is absorbed. Set aside to cool.
  3. In a large bowl, whisk together the egg, unsweetened applesauce, olive oil, and plant-based milk until smooth.
  4. In a separate bowl, combine whole wheat flour and baking powder.
  5. Gently fold dry ingredients into wet ingredients until just combined—avoid overmixing to preserve soft muffin texture.
  6. Fold in cooked quinoa, sweetcorn kernels, and finely chopped basil leaves evenly.
  7. Spoon batter evenly into the muffin cups, filling about three-quarters full. The number of muffins depends on cup size; do not overfill.
  8. Bake 18-22 minutes until a toothpick inserted comes out clean.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
  10. Refrigerate promptly in covered containers for up to 3 days. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.
Quinoa Sweetcorn Savoury Mini Muffins Mild Basil process image for TinyTummyTreats
Quinoa Sweetcorn Savoury Mini Muffins Mild Basil process image for TinyTummyTreats

Timing note

Allow for preparation, quinoa boiling/simmering and cooling, 18-22 minutes baking, 5 minutes in-pan cooling and rack cooling.

Serving

This general recipe does not establish suitability for a particular age, eating ability or allergy. Cool to a suitable serving temperature.

Ingredients

Follow the listed ingredients. Equivalent substitutions have not been established and can change binding, moisture and texture.

Storage

Refrigerate promptly in covered containers for up to 3 days. Reheat cooked leftovers to 165 F (74 C), then cool to a suitable serving temperature.

Related Articles

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from TinyTummyTreats.