Healthy food doesn’t have to take a century to make. With a little prep and one humble muffin pan, you can make breakfast, lunch, and snack foods in a portable size that are easy to take with you anywhere.

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  • 2 cups water
  • 1 cup quinoa
  • 1 cup black beans, rinsed
  • 3⁄4 cup non-fat cottage cheese
  • 1⁄4 cup sliced green onions
  • 4 large eggs
  • 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1⁄4 tsp salt
  • 1 cup shredded pepper jack cheese
  • Salsa: 1 14-oz can fire-roasted diced tomatoes
  • Salsa: 1 clove garlic
  • Salsa: 1 small chipotle pepper in adobo sauce
  • Salsa:1⁄4 cup fresh cilantro
  • Salsa: Salt and freshly ground black pepper, to taste


  1. Preheat oven to 375°.
  2. Bring water to a boil in a medium saucepan, and add quinoa. Reduce to a simmer, cover, and cook until quinoa is tender, about 15 minutes. Transfer to a large bowl; let cool.
  3. Add beans, cottage cheese, and green onions, and toss to combine. Gently whisk eggs, flour, baking powder, and salt in a small bowl. Stir into quinoa mixture.
  4. Spray a 12-cup muffin tin with non-stick spray, and divide quinoa mixture among the cups. Top each with 1 Tbsp pepper jack cheese.
  5. Bake until cakes are puffed and golden, about 20 minutes.
  6. Meanwhile, combine salsa ingredients in a blender or food processor, and puree until smooth.
  7. Serve cakes with salsa on the side.
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