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Raspberry Quinoa Breakfast Muffins

Quick Information

Gluten Free



Crumb Topping:
¼ cup almond flour
¼ cup Lundberg Tri-Colored Quinoa (cooked)
2 Tbsp. dark brown sugar
Pinch of sea salt
2 Tbsp. extra virgin olive oil

½ cup gluten free 1:1 flour
¼ cup + 2 Tbsp. almond flour
¼ tsp. sea salt
1 tsp. baking powder
1 banana (very ripe)
¼ cup + 2 Tbsp. dark brown sugar, packed
2 Tbsp. Greek yogurt (plain)
2 Tbsp. extra virgin olive oil
1 egg
½ cup Lundberg Tri-Colored Quinoa (cooked)
1 cup raspberries


In a small bowl, prepare the crumb topping mixture. Mix almond flour, cooked quinoa, brown sugar, and sea salt until combined. Add the olive oil and mix until all flour has moistened.

Preheat oven to 350 degrees. Lightly grease eight wells of a muffin tin or line with paper baking cup.

In a medium-sized bowl combine the gluten free 1:1 flour, almond 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 egg 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 eight of the muffin wells until 2/3 full. Distribute the crumb topping evenly over each muffin.

Bake for 25-30 minutes, rotating the pan 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 them to cool on a baking rack for about 15 minutes.


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Nutritional Facts

Serving Size: 1 muffin (91g)

Amount Per Serving

Calories 220

Calories from Fat 70

Total Fat 8g

Saturated Fat 1g

Trans Fat 0g

Cholesterol 25mg

Sodium 135mg

Total Carbohydrate 35g

Dietary Fiber 3g

Sugars 16g

Protein 4g