Raspberry Lemon Quinoa Muffins

5 from 1 vote

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

Prep Time10

Cook Time22

Cool Time5

Total Time37

Course: Breakfast, Snack

Cuisine: American

Diet: Low Calorie

Servings: muffins

Calories: 177kcal

Author: Megan Olson

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
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.
Keep in the refrigerator 5 days or freezer up to 30 days.

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition