Quinoa Raspberry Muffins


Quinoa seems to be everywhere these days. It’s on the foodie trend path faster than chocolate dipped bacon sprinkled with fairy farts and even bigger than a Kardashian made for tv drama – ugh I mean wedding. In the past I haven’t posted many quinoa recipes because no one was really interested back then. Remember quinoa sweet potato burgers with sweet snow pea slaw from years ago? Yeah, didn’t think so – but you should because they’re pretty delish in my opinion. With it’s perfect balance of carbs and protein, quinoa’s a great choice to add to your family’s diet even if you sneak it into a “burger” or muffin.

My ultramarathon (crazy) husband is training for the Western States 100 Mile Endurance Trail Race in 12 days and these quinoa muffins are great running fuel in the mornings. Plus, I know Mia is getting a little extra protein boost in the morning when she eats these for breakfast instead of a regular muffin. Lightly sweet and delicious, these Quinoa Raspberry muffins are a tasty way to start your mornings!

Quinoa Raspberry Muffins makes 12

  • 1 cup quinoa, rinsed*
  • 2 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 cup raspberries

* Be careful not to overcook the quinoa. Quinoa should be tender but not mushy and clumped together. To make prep faster, make an extra large batch of quinoa the day before and use 2 cups of cooked quinoa for this recipe.

GLUTEN FREE OPTION – Looking to go gluten free for this recipe? Try substituting all-purpose flour for 2 cups of quinoa flour.


Preheat oven to 425°F. Grease a 12 cup muffin tin, dust with flour, and tap out any remaining flour. Set aside until needed. In a medium saucepan, bring 1 cup of water to a boil, add quinoa. Reduce heat to a simmer, cover, and cook for 10 to 12 minutes or until water has been absorbed. Fluff the quinoa with a fork and set aside until needed.

In a large bowl, mix to combine flour, sugar, baking powder, and salt. Add quinoa and gently stir to incorperate.


In a small bowl, mix to combine milk, egg, and vanilla. Pour the wet ingredients into the dry and stir to combine. Gently fold in raspberries.


Fill the muffin tins with the batter. Place in the oven and bake for 10 minutes. Reduce heat to 350°F and continue to bake for 20 minutes or until the muffins are golden and a toothpick inserted into one muffin comes out clean.


Carefully, remove the muffins from the muffin tins and allow to cool on a cooling rack. Serve while warm. These are best served immediately or soon after baking. A day after baking they tend to become a little dense and chewy just like any fruit muffin.

Tagged with , ,


  • Cathy Pollak ~ Noble Pig

    I love the idea of quinoa in muffins for that extra protein boost. Great, great idea! They are pretty too.

    • In Sock Monkey Slippers

      Thanks Cathy! BTW, I’m still upset we didn’t see each other in Austin! :)

  • Sarah

    These look delish!

  • Katrina @ Warm Vanilla Sugar

    I agree that quinoa is everywhere, but I love it! So happy you posted this – it’s perfect for my own marathon training plan….although an ultra sounds even better!!

    • In Sock Monkey Slippers

      Oh dear lord you’re one of the crazies?! More power to ya darlin! I think that’s great!

  • Kari@Loaves n Dishes

    Love the quinoa for added protein and texture and raspberries are just plain yummy!

  • Kel

    Thank you for this – I will make it soon! My husband runs ultras and I would love to have more options for him (and me) to eat…..

  • Paula - bell'alimento

    You totally crushed the new site design. Love it and these muffins! xoxo

  • Annalou

    Quinoa is such a cool protein boosting grain..such versatility. The muffins look yummy! Gonna’ make then soon :) Thanks for the recipe

  • June Sanders

    The contents are good. Having enough mix of protein and carbs in the early morning can really give quite a boost in energy. I also used to run but I’ve never tried having these muffins to give me a boost before the run. Got to try it.

  • Anna

    Would it work with frozen berries?

  • Aisha

    Could I sub the brown sugar with something else?

    • In Sock Monkey Slippers

      Sugar in baking adds moisture so if you do sub with another substitute, you might lose texture. Give it a try!

  • Belinda

    can i use quinoa puffs instead?

    • In Sock Monkey Slippers

      I’ve never had quinoa puffs but from what I can gather it is more of a cereal than actual quinoa. I would not recomend it as it would just turn to mush. Thanks for asking!

  • Amanda

    I am new to quinoa and thought you used 2 parts liquid to one part quinoa? The recipe calls for 1 cup of water to 1 cup of quinoa. Was this correct?

    • In Sock Monkey Slippers

      Thanks for asking. Yes, it’s correct. Because you are adding the quinoa to a wet batter it performs better using less water when cooked.

Leave a Comment

Your email is never shared.
Required fields are marked *