1 c. all purpose flour
1 c. whole wheat flour
1 c. cooked quinoa
1/2 c. Truvia® Baking Blend
1 Tbsp. baking powder
1/2 tsp. baking soda
1 and 1/2 c. plain Greek yogurt
2 large eggs
8 Tbsp. butter, melted and cooled (*If using unsalted butter, add 1/2 tsp. salt to batter)
1 and 1/2 - 2 c. fresh or frozen berry blend, tossed in a small amount of flour to coat
For Streusel:
6 Tbsp. whole wheat flour
3 Tbsp. Truvia® Brown Sugar Blend
4 Tbsp. butter
1. In a medium bowl, mix together flour, quinoa, Truvia®, baking powder, and baking soda.
2. In a separate bowl, whisk Greek yogurt and eggs until smooth; add to dry mixture.
3. Add melted butter and mix until combined.
4. Gently fold in berries.
5. Spoon into generously greased muffin tins.
6. Prepare streusel topping by mixing flour, brown sugar blend, and butter in a small bowl until crumbly.
7. Divide evenly among muffins, pressing down gently.
8. Bake at 375 degrees for 20-25 minutes.
9. Cool on wire rack in pan for 10 minutes, then remove muffins to wire rack to cool completely.
Prep time 10 mins
Cook time 25 mins
Total time 35 mins
Serves: 18