Add all of the dry ingredients to a mixing bowl and whisk well to incorporate.
In a separate mixing bowl, add the wet ingredients and whisk until fully incorporated.
Add the dry ingredients to the wet and stir well with a wooden spoon or silicon spatula until batter is evenly colored.
Line a muffin tray with the paper liners, then spoon in two tablespoons of batter to the bottom of each cup. Take a small spatula, or spoon, and spread the batter evenly on the bottom.
Next, form a well in the middle of the batter in each cup. Spoon in a half of a tablespoon jam (or only 1 teaspoon for just a hint of jam), then top the jam with an additional two tablespoons of muffin batter.
Bake for 22 minutes.
Notes
Unless substitutions are made, each muffin contains approximately 8 grams of protein. *If you adjust this recipe (through the website) for a smaller or larger amount, any measurement after a plus sign (eg. + 2 T) will have to be adjusted manually. Questions? Leave a comment below and I’ll be happy to help!*While quinoa is often referred to as a grain, technically it is a seed and can often be consumerd by individuals otherwise sensitive to grains.While I do link many ingredients in this post, I promise I am not affiliated with any brands or companies. I simply include links to share my favorite foods, so your muffins can be just as tasty as mine!