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Photo of Quinoa and berry muffins by WW

Quinoa and berry muffins

Total Time
35 min
10 min
25 min
These tasty berry gluten-free muffins are made with quinoa flour and almond meal. We’ve sweetened them with maple flavoured syrup and seasonal berries.


Gluten free flour

135 g

Quinoa flour

75 g

Almond meal

2 tbs

Baking powder

2 tsp

Cooked quinoa

1 cup(s), (200g)

Almond milk

¾ cup(s), (185ml)

Reduced fat oil spread

2 tbs, (40g) melted

Sugar-free maple syrup

2 tbs

Frozen raspberries

150 g, thawed

Fresh blueberries

100 g

Fresh strawberries

100 g, chopped

Egg white

2 medium


  1. Preheat oven to 210°C. Line a 12-hole ⅓-cup (80ml) capacity muffin tin with paper cases.
  2. Whisk flours, almond meal and baking powder in a medium bowl until combined. Stir cooked quinoa, milk, spread and syrup together in a medium bowl. Add quinoa mixture to flour mixture and stir until just combined. Use a fork to crush the raspberries. Add berries and gently stir until just combined.
  3. Using electric beaters, beat egg whites until soft peaks form. Gently fold through flour mixture. Spoon batter into muffin cases. Bake for 22-25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Serve.


SERVING SUGGESTION: 1 tablespoon 99% fat-free plain yoghurt per serve. TIP: Muffins can be frozen for up to 2 months by wrapping individually in plastic wrap. Thaw at room temperature.