Very Berry Quinoa Muffins
10m prep 20m cook 30m ready
Small-batch quinoa muffins studded with raspberries and made with almond flour for a tender crumb. Perfect for brunch or make-ahead breakfasts.
Ingredients
- Nonstick cooking spray
- 6 tbsp all-purpose flour
- 1/2 cup almond flour
- 2 tbsp white quinoa raw
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 large egg beaten
- 1/2 cup plain full-fat yogurt
- 2 tbsp whole milk
- 3 tbsp honey
- 1 small raspberries
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 81.3 mg
- Iron: 0.69 mg
- Magnesium: 8.11 mg
- Phosphorus: 71.3 mg
- Potassium: 88.7 mg
- Zinc: 0.42 mg
Let's Cook
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Step 1.
Preheat the oven to 325°F. Lightly coat a 6-cup muffin pan with nonstick cooking spray, then dust with all-purpose flour, tapping out the excess.
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Step 2.
In a medium bowl, whisk together 6 tablespoons all-purpose flour, ½ cup almond flour, 2 tablespoons raw white quinoa, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon baking soda, and ¼ teaspoon kosher salt until evenly combined.
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Step 3.
In a small bowl, whisk together 1 large beaten egg, ½ cup plain full-fat yogurt, 2 tablespoons whole milk, and 3 tablespoons honey until smooth. Pour the egg mixture into the flour mixture and fold with a spatula until just combined (do not overmix). Gently stir in the 6-ounce container of small raspberries.
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Step 4.
Divide the batter evenly among the 6 prepared muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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