Moist and fluffy Raspberry Lemon Quinoa Muffins! These protein-packed muffins have summery flavors, are lightly sweet and packed with nourishment. Great for breakfast, brunch, or anytime! Gluten Free + Low Calorie
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 weight loss 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.
Many of my weight loss 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.
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
- 2 eggs room temperature
- 1/3 cup extra virgin olive oil
- 1 tbsp maple syrup
- 3 drops liquid stevia
- 1 tsp lemon extract can sub. vanilla
- 1 tbsp lemon juice freshly squeezed
- 1 cup nonfat Greek yogurt I use Fage
- 1 1/4 cups Gluten Free oat flour
- 3/4 cup quinoa cooked
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 cup fresh raspberries
- In a large bowl, sift together cooked quinoa, oat flour, baking soda, baking powder and salt. Set aside.
In a separate medium mixing bowl or standing mixer, place eggs, oil, maple syrup, yogurt, lemon extract, lemon juice and stevia. Combine until creamy and smooth.
Slowly add the the flour mixture into the wet mixture. Do not over mix. Fold in the raspberries by hand.
Transfer the batter to the prepared muffin tin and fill the muffin cavities dividing it evenly among the 12 cavities.
Bake 22-24 minutes until a toothpick can be inserted into the center clean.
Cool in the pan 5 minutes before removing with a mini spatula and transferring to a wire baking rack.
- Keep in the refrigerator 5 days or freezer up to 30 days.
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