Spinach Quinoa Muffins – healthy little green muffins, that are free from artificial colors, but are filled with lightly sweet yummy good for you fruits and veggies.
When I saw these Spinach Quinoa Muffins I knew they’d be perfect for the healthy eating cleanse. There are a few days where a muffin is scheduled, and what better way to increase the amount of iron (from the spinach), and protein (from the quinoa) in the diet? And, such a pretty color!
I’d like to call these Spinach Quinoa Muffins, “Oscar The Grouch Muffins”. Green and kind of gruff looking, but ultimately lovable and yummy!
And, at Christmas time I like to call these Grinch muffins!
As for the flavor (which I know is the second question many people have asked me about them), I think they were quite tasty. Lightly sweet. Not bitter at all. The husband didn’t have a second one, saying that he didn’t dislike them, but he would just rather pass. Me, I thought they were great.
They were, however, messy to make. Maybe that’s just me. But, I did have bright green drops throughout the kitchen, and I had little bits of quinoa all over. Oops. It cleaned up easily enough though.
If you’d like to make a vegan version, substitute an additional tablespoon of ground flaxseed blended with 3 tablespoons lukewarm water for the egg. The sugar may also be replaced by an equal amount of honey or maple syrup, but this substitution will alter the texture of the muffins.
Spinach Quinoa Muffins Recipe:
Spinach Quinoa Muffins
- 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 medium 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
- Preheat oven to 350° F, and lightly grease & flour mini muffin tins.
- In a large bowl, whisk dry ingredients: flours, salt, baking powder and baking soda, and set aside.
- In a food processor or 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, extract, zest, 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 quinoa.
- Spoon the batter into muffin cups, and bake 10-13 minutes, until a toothpick inserted in the center comes out dry.
Makes 32 mini muffins
Adapted from Six One Seven