Ingredients

• ³⁄₄

  cups
  Organic Quinoa - Tri-Color Blend suggested substitutions
• ¹⁄₄

  cups
  almond flour
• 2

  tsp
  dark brown sugar
• 1

  mg
  salt
• 2

  tsp
  extra virgin olive oil
• ¹⁄₂

  cups
  gluten free 1:1 flour
• ¹⁄₄

  cups
  almond flour
• 2

  tsp
  almond flour
• ¹⁄₄

  tsp
  sea salt
• 1

  tsp
  baking powder
• 1
  banana (very ripe)
• ¹⁄₄

  cups
  dark brown sugar, packed
• 2

  tsp
  dark brown sugar, packed
• 2

  tbsp
  Greek yogurt (plain)
• 2

  tbsp
  extra virgin olive oil
• 1
  egg
• 1

  cups
  raspberries

Instructions

1. 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.
2. Preheat oven to 350 degrees. Lightly grease eight wells of a muffin tin or line with paper baking cup.
3. In a medium-sized bowl combine the gluten free 1:1 flour, almond flour, baking powder, and kosher salt. Mix well.
4. In a large bowl, mash banana with brown sugar using a large fork until a puree consistency is achieved.
5. Add the yogurt, olive oil, and egg until thoroughly combined. Next, add the quinoa to the wet mixture and stir.
6. 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!
7. Evenly fill eight of the muffin wells until 2/3 full. Distribute the crumb topping evenly over each muffin.
8. Bake for 25-30 minutes, rotating the pan halfway through baking. Muffins are ready when a toothpick inserted into the center comes out clean.
9. 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.