1. Cook quinoa according to package directions. Preheat oven to 375°F and line muffin cups with paper liners; set aside. 
2. In a medium bowl, combine quinoa with whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.  
3. In a separate medium bowl, whisk together yogurt, honey, vanilla, orange oil, and eggs until smooth.  
4. Add wet ingredients to dry ingredients. Add melted butter and stir until well combined. Gently fold in orange zest and raspberries.  
5. Fill prepared muffin cups three-fourths full with prepared batter. Top with sanding sugar, if desired.  
6. Bake 15 minutes or until a wooden toothpick inserted into centers comes out clean. 
7. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups.

Each muffin contains:  112 calories, 4 g fat, 2 g saturated fat, 0 g trans fat, 23 mg cholesterol, 118 mg sodium,  16 g carbohydrates, 2 g fiber, 5 g sugar, 3 g protein. Daily values: 3% vitamin A, 2% vitamin C, 3% calcium, 4% iron