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Leprechaun Muffins for Saint Patrick’s Day. These are great tasty healthy little muffins that your whole family will love.
I’ve taken my delicious and fun Spinach Quinoa Muffin Recipe and made them into a great way to celebrate Leprechauns and St. Patrick’s Day!
If you’d like to read more about these original muffins, including details and pictures on how to make them, hop over to that original recipe. But, be sure to scroll down to the recipe card below for the Leprechaun Muffin recipe.
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Pot of gold
Sprinkle the tops with gold stars as if the Leprechaun’s pot of gold had spilled out all over these muffins.
These pretty little gold stars are edible, and can be purchased through my affiliate link on Amazon.
What do these Leprechaun muffins taste like?
The biggest question in your mind when you see these green muffins is, “what do they taste like?”
These get all of their flavor from the banana in the mix, making them like little banana muffins that just happen to be green!
Lightly sweet. Not bitter at all. The spinach just adds color and nutrition to the mix.
These have the same texture, light and spongy, like regular muffins.
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Leprechaun Muffins Recipe
Leprechaun Muffins
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- ¼ teaspoon table salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- Around 3-5 cups fresh spinach enough to yield 1 cup puree
- 3 tablespoons water
- 1 overripe banana
- 1 egg
- ½ cup granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon or ½ teaspoon lemon extract
- 1 tablespoon ground flaxseed
- ½ cup cooked quinoa
Instructions
- Preheat oven to 350° F. In you have metal muffin tins, lightly grease & flour metal mini muffin tins. Silicone muffin cups don’t need any prep.
- In a large bowl, whisk dry ingredients: flours, salt, baking powder, and baking soda, and set aside.
- In a blender blend the spinach with the water. When you get one cup of puree, return the puree to the blender, add banana, egg, sugar, oil, vanilla extract, lemon zest (or lemon extract), and flaxseed, and blend until everything is uniform.
- Add the wet mixture to the dry mixture in batches, stirring gently just until evenly distributed. Gently fold in the cooked quinoa.
- Spoon the batter into muffin cups, and bake 10-13 minutes, until a toothpick inserted in the center comes out dry.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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