Raspberry Lemon Quinoa Muffins
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!
Servings: 12 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
Serving: 1muffin | Calories: 177kcal | Carbohydrates: 18.6g | Protein: 6.5g | Fat: 8.3g | Saturated Fat: 1.3g | Cholesterol: 32mg | Sodium: 74mg | Fiber: 2.7g | Sugar: 2.4g