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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!
It’s been awhile since muffin Monday’s made an appearance here and I’m bring it back in a BIG way with these healthy 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.
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 clients struggle with eating protein especially for breakfast. One option I recommend is adding quinoa if they are really picky eaters.
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!
Now that you know all about quinoa, I recommend you buy some so you can whip up these muffins and the best quinoa brownies too!
This easy muffin recipe with quinoa 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
Ingredients
- 2 eggs, room temperature
- 1/3 cup extra virgin olive oil
- 1 tablespoon maple syrup
- 3 drops liquid stevia
- 1 teaspoon lemon extract, can sub. vanilla
- 1 tablespoon lemon juice, freshly squeezed
- 1 cup nonfat Greek yogurt, I use Fage
- 1 1/4 cups Gluten Free oat flour, or regular oat flour
- 3/4 cup quinoa, cooked
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350 F. Prepare a muffin tin with silicone muffin liners or spraying with cooking spray.
- 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.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
- Keep in the refrigerator 5 days or freezer up to 30 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These muffins look delicious!
Thank you!
I’m obsessed with quinoa in cakes, cookies, and now, muffins! It adds such a nice nutty flavor and packs in the nutrition. Beautiful!
You’re right. Too bad so many don’t know what it is.
Oh my gosh, the photos are already making my mouth water!
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Lol…thank you!
I still haven’t tried baking with quinoa. I definitely need to get on that train. And it is HIGH time for me to make some lemon muffins. MMMMMMM
OMG you need to get on it!
Sounds yummy! Thanks for the recipe. Just curious if I could sub diced apples in place of the raspberries? I try to use up whatever fruit I have on hand.
Hmm…guessing they’re going to be too heavy and will fall apart. It’s a light batter. Try a little unsweetened applesauce instead.
These look great, I love the lemon raspberry combo. I agree, quinoa is such a great way to get in some extra protein, it’s great as an oatmeal alternative as well.
Yes!
I just made a batch of raspberry muffins over the weekend, too! I love your lemon twist on these, which is so fresh and perfect for our warm, sunny weather. Muffins are always a great breakfast or snack to have on hand!
Can’t wait to see yours Blair!
This is a great sweet alternative to get my quinoa in! And take make sure the other people in my house get some protein for breakfast instead of those simple sugar pastries. Yummy flavor combo!
Thanks Juliette!