Banana Raspberry Quinoa Muffin
¼ cup spelt flour
¼ cup cooked Lundberg Tri-Colored Quinoa
2 tablespoons dark brown sugar
Pinch of salt
1 ½ tablespoons olive oil
½ cup all-purpose flour
¼ cup + 2 tablespoons spelt flour
¼ teaspoon kosher salt
¾ teaspoon baking powder
1 very ripe banana
¼ cup + 2 tablespoons dark brown sugar, packed
2 tablespoons plain greek yogurt
2 tablespoons olive oil
½ cup of cooked Lundberg Tri-Colored Quinoa
¾ cup of fresh raspberries
In a small bowl, prepare the crumb topping mixture by mixing together the whole spelt flour, cooked quinoa, brown sugar and salt until combined. Add the olive oil and mix until all flour has moistened.
Preheat oven to 350 degrees. Lightly grease 8 cavities of a muffin tin, or line with paper baking cup.
In a medium sized bowl combine the all-purpose flour, whole spelt flour, baking powder, and kosher salt, mix well.
In a large bowl, mash banana with brown sugar using a large fork until a puree consistency is achieved.
Add the yogurt, olive oil, and eggs mix until thoroughly combined. Next add the quinoa to the wet mixture and stir.
Add the dry mixture to the wet and gently mix, when almost combined, add the raspberries and gently fold them in. Be careful not to over mix!
Evenly fill each of the 8 muffin cavity until almost full. Distribute the crumb topping evenly over each muffin.
Bake for about 25-40 minutes rotating the pans halfway through baking. Muffins are ready when a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and cool for 5 minutes in the pan then remove the muffins from the tins and allow to cool on a baking rack for about 20 minutes.
Enjoy!Download Printable Version
Serving Size: 1 muffin (91g)
Amount Per Serving
Calories from Fat 70
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 35g
Dietary Fiber 3g