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.
AKA Grinch Muffins! For a seasonal healthy treat!
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!
Mixing the spinach puree mixture into the dry ingredients
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.
Look at how bright green the spinach puree is
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.
The quinoa boiled over while I made it. Oops! That was just part of my mess that day.
I used this to scoop the batter into the muffin cups – made it really easy
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
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
That would be my husband: “I don’t dislike them, but no, I don’t want another.” Ha ha! Interesting combo!
I’m pinning this and must make them soon! My husband is crazy about all things broccoli or spinach so I’m sure there will be plenty of competition over these muffins at my house. I’m hoping to get some into my toddler as he doesn’t seem to be taking after his father in the veggie eating department!
I’d love to feature these this weekend but I don’t see a link back to my party. Would you mind adding one so I can feature you? Thanks!
Green is my favourite colour so they grabbed my attention as soon as I saw them. I can’t imagine the flavour but they look so unusual I’d love to make them.
I’m definitely trying this one! Thank you for participating in the Thursday Favorite Things hop. xo
Hi! Just wanted to let you know that I featured your yummy muffins at Allergy Friendly Lunchbox Love today. Thanks for joining the party 😉
http://allergyfreecookery.blogspot.com/2012/01/nut-free-berry-snack-bars-and-lunchbox.html
Lisa @ Allergy Free Vintage Cookery
These look great! I’m going to have to make these for my son (with a couple substitutions)! I’ll let you know how it goes 🙂
these are so adorable! yet creepy at the same time.. maybe not creepy. COLORFUL! 🙂 i love it!
Thank you for sharing with us at the Wednesday Fresh Foods Link Up! If you could link back, that would be great. I hope to see you again this week with more seasonal & real food posts. Thanks! xo, kristy
…just saw it. i’m a douche. thank you!!
Would these be ok with frozen spinach, or would you have to adjust the puree?
I suspect they would be fine with frozen spinach. I haven’t tried it, but if you squeeze most of the water out after defrosting, you should have pretty much the same consistency. If you think it’s too dry once you mix it all together you can add some water (or milk or pineapple juice) back in to make up for any lacking moisture. If you try it, I’d love to know how it comes out.
G’day! Healthy combination! YUM!
View as party of this week’s Foodie Friends Friends St Patrick’s Day GREEN Recipes Party!
Cheers! Joanne
Hi Debi, thanks for “reminding” me to visit. Glad I did, these muffins look amazing. Can’t wait to try this combo. I’m sure it’s delish.
My 3 year old loves these and I have to make them and keep them on the house for him. He’s eats them every day. We call them “Hulk” muffins.
Grace, that’s awesome! Thanks! I love the name too! 🙂