Quinoa Berry Muffins
A healthier version of the slightly tart berry muffin with quinoa.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Ingredients
- 3/4 cup flour
- 1 cup almond flour
- 1/4 cup white quinoa raw
- 1 tspn baking powder
- 1 tspn ground cinnamon
- 1/2 tspn ground ginger
- 1/2 tspn baking soda
- 1/2 tspn kosher salt
- 2 large eggs beaten
- 1 cup plain yogurt
- 1/4 cup whole milk
- 1/3 cup honey
- 12 oz small raspberries
Instructions
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Heat your oven to 325°F. Lightly coat a muffin pan with some cooking spray and then dust with flour.
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In a large bowl, whisk in the two flours, raw quinoa, baking powder, cinnamon, ginger, baking soda, and salt.
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In a medium-sized bowl, whisk the eggs, plain whole yogurt, milk, and the honey.
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Fold in the egg mixture into the flour mixture until combined. Stir in raspberries.
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Divide the batter among muffin-pan cups. Bake until a toothpick out clean from the center of a muffin, about 15 to 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
