Raspberry Chip Quinoa Muffins

Raspberry Chip Quinoa Muffins

Yield: 12 muffins
  • Prep Time: 20 minutes
  • Bake Time: 18 to 22 minutes
  • Total Time: 42 minutes


  • 1/2 cup Bake Believe® Semi-Sweet Baking Chips
  • 1 cup cooked quinoa
  • 1 cup rolled oats
  • 2 mashed bananas
  • 1/2 cup coconut flour
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1/3 cup honey
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 6 ounces raspberries


  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
  2. Mix quinoa, oats, bananas, coconut flour and cinnamon in a large bowl. In a separate bowl, mix eggs, honey milk and vanilla.
  3. Pour the wet ingredients onto the dry ingredients. Mix thoroughly to combine. Fold in raspberries and baking chips.
  4. Scoop batter into prepared muffin tins, slightly compacting each and rounding the top as muffins will not rise much. Bake for 18 to 22 minutes or until golden and set. Let cool in pans for 15 minutes, then transfer to a wire rack to cool completely and enjoy!
  5. Store muffins in an airtight container in refrigerator.