Berry Quinoa Breakfast Muffins

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A healthy breakfast power muffin filled with juicy berries, quinoa, and oatmeal. Everything you need to start your day and to leave you feeling satisfied till lunch time.  


Who doesn’t love muffins for breakfast? Even better is a muffin that you can feel good about. I am sure that you have noticed quinoa is trending right now and I am not surprised at all as to why. Quinoa is a great super food. It is a complete protein containing nine essential amino acids and a greater amount of vitamins than brown rice. I think we can all agree that we could use a little more of this super grain in our diets.


I started with a quinoa base for these muffins but the health benefits don’t stop there. This muffin is also made with oatmeal. Oatmeal is also a fiber rich food. Fiber aids in weight loss because it helps keep you full. I don’t know about you but I always have the munchies so I need the extra fiber to keep me out of the snack bin! Oatmeal also helps to lower bad cholesterol levels.

The next superfood in this berry quinoa breakfast muffin is nonfat greek yogurt. I can’t tell you how much I love greek yogurt. We buy it in bulk from Costco because I singlehandedly eat so much of it. Greek yogurt is my go to snack. The plain variety is fat free, high in protein, and typically is low in carbs.


Just to give these muffins a little extra edge, I added in flaxseeds which give the added benfits of omega 3 fatty acids and MORE fiber!

I decided to top these muffins with a little oatmeal streusel but it is completely optional. My sweet little babe and husband both loved these muffins. We plan on making them a staple for breakfast in our house.


With all the health benefits of these muffins you can’t afford not to make them. 🙂


5.0 from 3 reviews
Berry Quinoa Breakfast Muffins
Prep time
Cook time
Total time
A healthy breakfast power muffin filled with juicy berries, quinoa, and oatmeal. Everything you need to start your day and to leave you feeling satisfied till lunch time.
Serves: 12 Muffins
  • Berry Quinoa Breakfast Muffins
  • 1 Cup Oat Flour
  • 1 Cup Quinoa, cooked and cooled
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • ½ Cup Brown Sugar
  • ⅓ Cup Flax Seed
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Vanilla Extract
  • ¾ Cup Non Fat Greek Yogurt, plain
  • ½ Cup Applesauce
  • ½ Cup Honey
  • 1 Cup Fresh or Frozen (thawed) Berries (Strawberries, Blueberries, Raspberries)
  • Optional Oatmeal Streusel:
  • 1 Cup Old Fashioned Oats
  • 1 Tablespoon Oat Flour
  • ⅓ Cup Brown Sugar
  • 1 Teaspoon Cinnamon
  • 3 Tablespoons Butter, very cold and cut into small pieces
  • 1 Tablespoon Honey
  1. Preheat oven to 350° and greese a standard muffin tin with nonstick cooking spray. In a bowl, mix together oat flour, quinoa, baking powder, baking soda, salt, brown sugar, flax seed, and cinnamon. In a separate bowl whisk together the vanilla extract, greek yogurt, applesauce, and honey. Mix the wet ingredients with the dry ingredients until combined. Gently fold in the berries. Spoon the batter into the muffin till about ¾ of the way full.
  2. Optional Oatmeal Streusel: In a bowl combine the oats, oat flour, brown sugar, and cinnamon. Cut in the small butter cubes until the mixture is crumbly. Stir in the honey. Sprinkle the streusel mixture onto the top of each muffin before baking.
  3. Bake muffins for 18-22 minutes or until a toothpick comes out clean from the center.


Other Healthy Breakfast Options

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Banana Cream Pie Protein Shake

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Chocolate-Cherry Oatmeal Breakfast Cookies

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  1. says

    These muffins look incredible! I love the quinoa and all the other healthy ingredients in here and topping them with the cinnamon oatmeal streusel sounds perfect and totally not optional in my book 🙂

  2. says

    I love these muffins! I am a recent fan of quinoa. I tried to make quinoa muffins once and they fell apart. I’m going to try yours with one of those banana cream pie smoothies! 🙂 Pinned!

    • Mariah Mercurio says

      I promise these ones do not fall apart! I have made them three times already! Just make sure your quinoa is cooled before you use it in the batter. Thanks for the pin Rachelle! And happy monday! (is there such a thing as a happy monday? lol)

    • Mariah Mercurio says

      It will give you so much more energy. The good carbs and protein keep you full. It’s my little trick when I am trying to limit my calorie intake.

    • Mariah Mercurio says

      Hi Janine. Unfortunately I am not a nutritionist and do not feel comfortable providing nutrition facts as everyone uses different products and brands. However, I highly recommend to calculate any recipe! Hope that helps!

  3. Allison says

    These are DELICIOUS! I was out of applesauce so I used cranberry-apple butter instead and reduced the honey by half. Too lazy to make that yummy-looking topping today, but the muffins are so tasty on their own that I’m not even missing it. Thank you for this wonderful (And healthy! And gluten-free!) recipe!

    • Mariah Mercurio says

      I am SO happy to hear that you enjoyed them Allison! These are some of my favorite healthy muffins!

  4. Kim says

    How long do you recommend for baking when using frozen berries? I used 1 cup frozen berries (and also subbed in 1/4 chia seeds for flax seeds because I didn’t have any). They turned out terribly! The tops ended up drying up because they were cooking for so long. Help because the batter tasted so good! I’m sure they are delicious otherwise! 🙂

    • Mariah Mercurio says

      Hi Kim! So sorry they turned out dry. I would start by cooking them for 15 minutes and start checking them at that point! Hope next time works out better for you!

  5. Amy Garvie says

    Just made these tonight to start my week off right tomorrow. Tasted one and it was so good! Can’t wait for my breakfast now!

  6. Patsy Leonard says

    Help! I live in avery small town with one grocery store and no oat flour! There are lots of other flours in the organic section but no oat flour. Is there a substitute I can use? I really want to try these muffins!

    • Mariah Mercurio says

      Hi Patsy! No problem! Oat flour is SO easy to make on your own. Just ground up your old fashioned oats in a food processor until they are the same consistency as flour. Be sure to measure after grinding them up though, not before.

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