Rice and Quinoa Fruit Muffins

Made with soy milk and gluten-free baking mix, these easy Rice and Quinoa Fruit Muffins are delicious for breakfast or a snack, any time of day.

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Rice and Quinoa Fruit Muffins

Cooking time PREP TIME 5 mins
Cooking time COOK TIME 30 mins
Servings SERVES 12
Ready in TOTAL TIME 35 mins (+ 10 mins cooling time)
Cooking time
PREP TIME 5 mins
Cooking time
COOK TIME 30 mins
Ready in
TOTAL TIME 35 mins (+ 10 mins cooling time)


  • nonstick cooking spray
  • 1 bag Minute® Rice & Quinoa
  • 1 cup apple juice
  • 1 1/2 cups vanilla soy milk
  • 1 egg, lightly beaten
  • 1 tbsp agave nectar
  • 1/2 cup dried fruit bits, chopped
  • 2 cups gluten-free baking mix


  • Breakfast is a piece of cake with Minute® Rice & Quinoa and the perfect recipe! Kick off your morning with these fluffy Rice and Quinoa Fruit Muffins and you’ll see exactly what we mean. Prepare them ahead of time and you’ll have an ideal on-the-go snack for the entire week. 

    Step 1

  • Preheat oven to 425°F. Coat a 12-cup muffin pan with nonstick cooking spray.

    Step 2

  • Meanwhile, prepare rice and quinoa according to package directions, substituting apple juice for water. Set aside to cool for 5 minutes.

    Step 3

  • Combine soy milk, egg and agave nectar in a medium bowl. Stir in rice and quinoa and dried fruit. Gently fold in baking mix, blending just until combined.

    Step 4

  • Divide batter between cups and bake for 20 minutes. Let cool in pan for 5 minutes, then transfer muffins to a wire rack and cool completely.

    Recipe Tips

    For 6 jumbo-size muffins, bake for 30 minutes.

    For 24 mini-muffins, bake for 15 minutes.

A Great Start

Make these Rice and Quinoa Fruit Muffins and enjoy homemade bites of fruity, fluffy, whole-grain goodness. Perfect as a last-minute breakfast option or for an afternoon snack, these muffins are as versatile as they are easy to make.

In just 30 minutes, these muffins bake to golden perfection. They’re not only simple, they’re also made with great ingredients. Besides their chewy fruit and quinoa center, these muffins use gluten-free baking mix and are also lactose-free, since they get their moisture from soy milk and apple juice.

This recipe yields 12 muffins total, giving you the perfect amount for a week of breakfasts and ready-to-go snacks. Bring them to the office and add some butter or your favorite jam or pair them with a parfait made with our Four Grains, Berries and Yogurt with Quinoa recipe.

Did you know that combining rice with quinoa and other legumes is a wonderful way to boost the protein in your meals? Try it by using our products in all kinds of meals, from breakfast to lunch and dinner. Not sure where to start? Try our easy recipe for Cajun-inspired Red Beans and Rice. Looking for another dinner option? Try our delicious Cheesy Chicken and Rice Bake with Broccoli.


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