Berry Quinoa Muffins
Berry Quinoa Muffins are healthy baked treats made with quinoa, almond flour, and fresh raspberries.
Ingredients
- 3/4 cup all-purpose flour plus more for dusting
- 1 cup almond flour
- 1/4 cup white quinoa raw
- 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 whole-milk yogurt
- 1/4 cup whole milk
- 1/3 cup honey
- 2 6-ounce containers small raspberries
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease a 12-cup muffin pan and dust with flour.
- In a large bowl, whisk together the all-purpose flour, almond flour, quinoa, baking powder, cinnamon, ginger, baking soda, and salt.
- In another bowl, whisk the eggs, yogurt, milk, and honey until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Carefully stir in the raspberries without overmixing.
- Divide the batter evenly among the muffin cups.
- Bake the Berry Quinoa Muffins for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap raspberries with blueberries or mixed berries.