Preheat the oven to 325°F. Prepare a standard 12-cup muffin tin by lightly spraying each cup with cooking spray and dusting with a thin layer of flour to prevent sticking.

In a large mixing bowl, combine the dry ingredients: almond flour, all-purpose flour, quinoa, baking powder, baking soda, ground cinnamon, ground ginger, and kosher salt. Whisk together until the mixture is evenly blended and the quinoa is well distributed.

In a separate bowl, whisk together the wet ingredients—beaten eggs, plain yogurt, whole milk, and honey—until smooth and fully incorporated. Gently fold the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can toughen the muffins. Gently stir in the raspberries, folding them into the batter with care to avoid breaking them up too much.

Divide the batter evenly among the muffin cups, filling each one close to the top. Bake on the center rack for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.

Let the muffins rest in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This ensures a tender crumb and easy release. Once cooled, they’re ready to enjoy—moist, wholesome, and bursting with berries in every bite.