Raspberry Lemon Quinoa Muffins

Moist & fluffy Raspberry Lemon Quinoa Muffins! These protein-packed muffins have summery flavors, are lightly sweet & packed with nourishment. Great for breakfast, brunch, or anytime! Gluten Free + Low Calorie {Vegan option available too!}

It’s been awhile since muffin Monday’s made an appearance here and I’m bring it back in a BIG way with these Raspberry Lemon Quinoa Muffins. I’ve already made two batches!

I’ve been craving raspberry muffins for a weeks, but just getting around to making them now. It’s been over 100 in Phoenix the past couple weeks. It’s so hot! For those of you not from here, that’s totally not normal. That’s like 20 degrees warmer than normal. We went from winter to hello it’s summer in one week! Of course, my meals are a reflection of the weather because when it’s that hot, you eat lighter foods to stay cool.

These muffins gave me a good excuse to get back on the meal prepping train. I haven’t fallen off per se, but have gotten disorganized. Between finishing school, taking on more nutrition clients and freelance work, there’s been a lot of change. Throw the guy in the mix, and I don’t recognize my life. Don’t get me wrong change is good, but it’s an adjustment.

So about them Raspberry Lemon Quinoa Muffins. You will go bananas when you taste these! They’re crazy creamy in the middle from the Greek yogurt and raspberries. Then you get bursts of citrus-y lemon in your mouth and just a little crunch from the quinoa. Yes, quinoa! For added crunch, and protein. One of my favorite ways to add protein to my breakfast.

Many of my nutrition clients struggle with eating protein especially for breakfast. I recommend quinoa (pronounced KEEN-WAH) for them to add to their diets, but discovered no one knows what it is. Sometimes I take it for granted that you guys know what I’m talking about.

Here’s the skinny. Quinoa is a plant (not a grain), we eat the seed which is naturally gluten free. The best part about quinoa though is it’s a complete protein meaning it contain all 9 essential amino acids. They’re essential because the body cannot make them. They have to be obtained from food.

Quinoa is a rockstar when it comes to healthy foods! EAT MORE QUINOA! I still don’t understand why Paleo-ans (is that a word?) don’t eat it, but that’s a topic for another day.

Now that you know all about quinoa, here’s one I recommend you buy so you can whip up these muffins. I buy mine from Thrive Market (affiliate link). Their prices are often cheaper than grocery stores. I recommend it to many of my clients who have trouble finding healthier food options in their area. Check it out!

This Raspberry Lemon Quinoa Muffins recipe makes 12 muffins so you get at least one for breakfast everyday with leftovers to share. That is if you’re willing to share. I didn’t give any to the guy, but don’t tell him that. He’s always going through my food!

Raspberry Lemon Quinoa Muffins

 

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Prep time

10 mins

Cook time

22 mins

Total time

32 mins

 

Moist & fluffy Raspberry Lemon Quinoa Muffins! These protein-packed muffins have summery flavors, are lightly sweet & packed with nourishment. Great for breakfast, brunch, or anytime! Gluten Free + Low Calorie

Author: Megan

Recipe type: Muffins

Serves: 12

Ingredients

• 2 large eggs, room temperature
• ⅓ cup extra virgin olive oil
• 1 tbsp pure maple syrup
• 4 drops liquid stevia
• 1 tsp pure lemon extract (can sub. vanilla)
• 1 tbsp freshly squeezed lemon juice
• 1 cup nonfat Greek yogurt (I use Fage)
• 1¼ cups Gluten Free oat flour
• ¾ cup cooked quinoa
• 1 tsp baking powder
• ½ tsp baking soda
• ⅛ tsp salt
• 1 cup fresh raspberries

Instructions

1. Preheat oven to 350 F. Prepare a muffin tin with muffin liners or lightly spraying with cooking spray.
2. In a large bowl, sift together cooked quinoa, oat flour, baking soda, baking powder and salt. Set aside.
3. In a separate bowl or standing mixer, place eggs, oil, maple syrup, yogurt, lemon extract, lemon juice and stevia. Combine until creamy and smooth.
4. Slowly add the the flour mixture into the wet mixture. Do not over mix.
5. Fold in the raspberries.
6. Transfer the batter to the muffin tin by dividing it evenly in the 12 cavities.
7. Bake at 350 F 22-24 minutes until a toothpick can be inserted into the center clean.
8. Cool in the pan 5 minutes before removing with a mini spatula and transferring to a wire baking rack to cool.
9. Keep in the refrigerator 5 days or freezer up to 30 days.

Notes

For a Vegan version, replace the eggs with 2 flax eggs (2 tbsp ground flax with 6 tbsp water) and replace the Greek yogurt with coconut yogurt.

Nutrition Information

Serving size: 1 Calories: 177 Fat: 8.3g Saturated fat: 1.3g Unsaturated fat: 7g Carbohydrates: 18.6g Sugar: 2.4g Sodium: 74mg Fiber: 2.7g Protein: 6.5g Cholesterol: 32mg

3.5.3226

What I Used For The Recipe