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Triple Berry Quinoa Muffins are a delicious quick snack and portable breakfast. A delicious, high-protein, low-sugar, grab-and-go breakfast!

Triple Berry Quinoa Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Author Cathy Trochelman


  • 1 c. all purpose flour
  • 1 c. whole wheat flour
  • 1 c. cooked quinoa
  • ½ c. Truvia® Baking Blend
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 ½ c. plain Greek yogurt
  • 2 large eggs
  • 8 Tbsp. butter melted and cooled (*If using unsalted butter, add ½ tsp. salt to batter)
  • 1 ½ - 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.