Tired of banana bread? This #MondayMealtime, wake up your baking routine with Raspberry Quinoa Breakfast Muffins! Sweet raspberries and whole-grain goodness combine to make this recipe your new family favorite. Link in bio & details below 👇⁠ ⁠ INGREDIENTS⁠ Crumb Topping:⁠ ¼ cup almond flour⁠ ¼ cup Lundberg Tri-Colored Quinoa (cooked)⁠ 2 Tbsp. dark brown sugar⁠ Pinch of sea salt⁠ 2 Tbsp. extra virgin olive oil⁠ ⁠ Muffin:⁠ ½ cup gluten free 1:1 flour ⁠ ¼ cup + 2 Tbsp. almond flour⁠ ¼ tsp. sea salt⁠ 1 tsp. baking powder⁠ 1 banana (very ripe)⁠ ¼ cup + 2 Tbsp. dark brown sugar, packed⁠ 2 Tbsp. Greek yogurt (plain)⁠ 2 Tbsp. extra virgin olive oil⁠ 1 egg⁠ ½ cup Lundberg Tri-Colored Quinoa (cooked)⁠ 1 cup raspberries⁠ ⁠ PREPARATION⁠ 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 o...