These light and healthy muffins get an extra hit of tart fruitiness from fresh raspberries.
Ingredients
- 3/4 cup all-purpose flour, plus more for dusting
- 1 cup almond flour
- 1/4 cup white quinoa (raw)
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 large eggs, beaten
- 1 cup plain full-fat yogurt
- 1/4 cup whole milk
- 1/3 cup honey
- 2 6-oz containers small raspberries
Directions
1. Heat oven to 325°F. Lightly coat 12-cup muffin pan with cooking spray and dust with flour.
2. In large bowl, whisk together flours, quinoa, baking powder, cinnamon, ginger, baking soda, and salt.
3. In medium bowl, whisk together eggs, yogurt, milk, and honey. Fold egg mixture into flour mixture until just combined, then stir in raspberries.
4. Divide batter among muffin-pan cups and bake until toothpick inserted into centers of muffins comes out clean, 15 to 20 minutes. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information (per serving): About 170 calories, 7 g fat (1 g saturated), 6 g protein, 205 mg sodium, 23 g carb, 3 g fiber
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