Very Berry Quinoa Muffins
Healthy Very Berry Quinoa Muffins made with almond flour and raspberries.Naturally sweetened with honey and easy to bake.Perfect for breakfast or a nutritious snack.
Ingredients
- 3/4 cup all-purpose flour plus extra for dusting
- 1 cup almond flour
- 1/4 cup raw white quinoa
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs beaten
- 1 cup plain full-fat yogurt
- 1/4 cup whole milk
- 1/3 cup honey
- 2 6-oz containers raspberries
Instructions
- Preheat oven to 325°F (160°C). Lightly grease a 12-cup muffin pan and dust with flour.
- In a large bowl, whisk together all-purpose flour, almond flour, quinoa, baking powder, cinnamon, ginger, baking soda, and salt.
- In another bowl, whisk eggs, yogurt, milk, and honey until smooth.
- Fold the wet mixture into the dry ingredients until just combined.
- Gently stir in raspberries.
- Divide batter evenly into muffin cups.
- Bake the Very Berry Quinoa Muffins for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap raspberries with blueberries or mixed berries.
- Add chopped nuts for extra crunch.
- Serve with yogurt or a drizzle of honey for extra richness.