Quinoa Raspberry Muffins

MY BODY Fitness Quino Rasberry Muffin Recipe

Quinoa Raspberry Muffins

Hello Ladies!  I recently stumbled upon a quinoa rasberry muffin recipe that I'd like to share with all of you.  They are a delicious, mildly sweet, gluten free treat that packs a healthier punch than your regular run of the mill muffins.  This is a great breakfast recipe to change up your normal breakfast routine and are best served right out of the oven.  Breakfast can be nutritious, flavorful and fun! I hope you enjoy!

  • 1 cup cooked quinoa*

  • 2 cups quinoa flour

  • ¾ cups packed light brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • ¾ cup milk

  • 1 large egg

  • 1 teaspoon of vanilla

  • 1 cup fresh raspberries


*make sure your cooked quinoa is tender and not mushy, clumped together or dried out. I like using steam in the bag quinoa for easy preparation. You may also use leftover quinoa from dinner the night before!


  • Preheat oven to 425 degrees. Grease your muffin tin and dust lightly with flour.

  • In a large bowl combine flour, sugar, baking powder and salt. Add quinoa and lightly mix to incorporate ingredients.

  • In a small bowl mix to combine milk, egg and vanilla. Pour into the dry ingredients and mix to incorporate all.

  • Fill the tins with batter and place in the oven. Bake for 10 minutes and then reduce the heat to 350 degrees.  Continue for another 20 minutes or a good trick to follow is to insert a toothpick and check to see if it comes out clean.

  • Cool muffins for 5-10 min. Serve warm. These are best eaten immediately or soon after baking.


Dedicated to your success,


Andrea Steponaitis

Posted on November 9, 2014 and filed under Nutrition, Weight Loss.