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Life Currents
Home » Spinach Quinoa Muffins

Spinach Quinoa Muffins

April 26, 2021 by Debi 13 Comments

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Spinach Quinoa Muffins are lightly sweet, healthy little green muffins, that are free from artificial colors, and filled with yummy, good for you, fruits and veggies. These healthy spinach muffins are quick and easy to make and kid-friendly, yet they’re packed with good for you foods.

Be sure to check out some of my other delicious breakfast and brunch recipes like Blackberry cream scones, Quinoa bowl with blackberries, and Caramelized banana and yogurt parfaits.

Three Spinach Quinoa Muffins on a plate with a lemon in the background.

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.

green muffins with gold stars on top

What do these spinach muffins taste like?

This is probably the biggest question in your mind when you see these green muffins. 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.

a bite taken out of a green muffin so you can see the inside.

But, what to call these Quinoa veggie muffins?

They could be Green Monster muffins. Those green monster smoothies were super popular back in the day. But, does anyone even remember those? These green muffins are basically the muffin form of those smoothies.

I’d like to call these muffins, “Oscar The Grouch Muffins”. Green and kind of gruff looking, but ultimately lovable and yummy!

And, at Christmas time I call them Grinch muffins! For a seasonal healthy treat! 

I’ve also seen them called Healthy Hulk Muffins, which I think is super cute too! I mean, the Hulk was this big tough green guy.  Or Green Machine Muffins (do you remember those Big Green Machines from way back in the day?).

And, all of these names show how kid-friendly these little quinoa muffins are. Muffins that are perfect for baby or toddlers. Toddler Muffins that are perfect for little kid hands. They’re a bite size healthy snack for toddlers or adults! Shhh, just don’t tell them what makes ‘em green. 

green muffins with red icing hearts.

Recipe inspiration

I first published this recipe in 2012. I saw these vegetable Quinoa Muffins, and I knew they’d be perfect for the healthy eating cleanse that I was doing at the time.

There are several days where a muffin is scheduled, and what better way to increase the amount of iron (from the spinach), and protein (from the whole grain quinoa) in the diet? And, such a pretty fun color!

On the go breakfast

When needing a breakfast-on-the-go, these are an easy to grab healthy start to the day, and they give a nice boost of energy as well as nutrients.

This recipe is also a great make ahead addition to Christmas morning or as part of a special brunch buffet for Mother’s Day; it’s always nice to have a fun healthy alternative on the table, especially since the muffins are vegetarian and so yummy.

Check out some of my other delicious muffins for more grab & go breakfasts. Apple Oatmeal Muffins, Mint chocolate chip Greek yogurt muffins, and Coconut Muffins.

a stack of three green muffins on a white background.

Can these be made ahead?

Yes! These can easily be made ahead for a quick breakfast or snack at any time.

They will keep for about 2 days in an airtight container on the counter.

If you aren’t going to eat the quinoa spinach muffins right away, store them in an airtight container in the fridge for up to 5 days.

For longer storage, about 3 more months, put the muffins in an air-tight container or a zip-top bag and place in the freezer.

To defrost, take them out of the freezer and pop them in the fridge overnight.

They can be enjoyed cold from the fridge, or reheat in the microwave about 20 seconds for refrigerated, and 60 seconds for frozen. You can also reheat them in the oven or toaster oven at 350° F for 5-10 minutes.

a black cat looking at green mini muffins.
Even kitties love these lightly sweet little muffins!

Can I change the recipe?

Absolutely! The recipe is pretty customizable.

Make these into banana nut muffins by tossing in ½ cup of chopped nuts, pecans or walnuts would be my top choice here.

Add in ½ cup mini chocolate chips to make chocolate chip banana muffins.

And, speaking of chocolate chips, these would make a fantastic mint chocolate chip muffin, that green color just lends itself to the minty feeling. Add 1 teaspoon mint extract along with the ½ cup of mini chocolate chips. Sprinkle some more chocolate chips on the top before baking for some extra pretty muffins.

Can I make these spinach banana muffins vegan?

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.

Can I substitute the sugar?

The sugar in these muffins may be replaced by an equal amount of honey or maple syrup, but this substitution will alter the texture of the muffins.

Are these muffins savory?

These are a lightly sweet muffin, and a fun way to increase your veggies, but these are not a savory muffin. If you’re looking for a savory muffin, hop on over to my Savory Spinach Parmesan Muffins Recipe. They are so good!

How to make these muffins

How to cook quinoa

You’ll need to make sure you have some cooked quinoa.

Run cold water over uncooked quinoa in a fine mesh strainer.

In a medium saucepan, add ½ cup quinoa and 1 cup water. Bring to a boil. Once boiling, reduce heat to a simmer and cover. Simmer about 15 minutes or until all the water is absorbed. Fluff gently with a fork.

Once you have the cooked quinoa, either freshly cooked, or leftover, proceed with the rest of the muffins. (This recipe is a great way to use up any leftover quinoa that you may have.)

how to make spinach muffins, mix dry ingredients on left, blend spinach on right.

Mix the dry ingredients in a large bowl. Make the spinach puree by blending fresh spinach leaves (and you can use the stems!), and some water. Add in the banana, egg, sugar, oil, vanilla extract, lemon zest (or lemon extract), and flaxseed, and blend.

mix the batter together and fold in the quinoa.

Add the wet ingredients to the dry ingredients, and fold in the cooked quinoa.

an ice cream scoop or cookie dough scoop with green muffin better on the bowl.

fill the muffin cups and bake to get baked green muffins.

Fill the muffin cups. I find that an ice cream scoop or cookie dough scoop really helps to keep things even and cleaner. Those silicone muffin trays that you see in the picture above are great too! The muffins pop right out of them, and clean up is a breeze!

Kitchen tools you may need

Note: these are affiliate links

Blender
Mixing bowls
Measuring cups & spoons
Silicone mini muffin tins
Spatula
Ice cream scoop for scooping the batter into the muffin cups
Edible gold stars

Would these be ok with frozen spinach?

Frozen spinach will be much darker and denser, and I don’t know that the color will work for these muffins. I also tend to find cooked spinach to be a little more bitter than fresh.

If you do want to try it, you’re looking for 1 cup of puree, I’d start with about ½ cup of frozen spinach and some water (or milk or pineapple juice). Then see what color you get. You want a bright green color rather than a deep dark green.

If you try it, I’d love to know how it comes out.

spinach Puree for Spinach Quinoa Muffins: I’d like to call these Spinach Quinoa Muffins, “Oscar The Grouch Muffins”. Green and kind of gruff looking, but ultimately lovable and yummy! Life Currents #quinoa #muffins #green https://lifecurrentsblog.com
Bright green spinach puree

Quinoa muffins recipes

Looking for other quinoa muffin recipes? Here are some really good looking ones! Blueberry Quinoa Muffins, Quinoa Muffins, Chocolate Quinoa Muffins, and Quinoa Oat Orange Muffins.

Spinach Quinoa Muffins Recipe - healthy mini muffins your family will love

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via the pin.

little green muffins on a cooling rack, title on bottom of image: Spinach Quinoa Muffins.

Spinach Quinoa Muffins Recipe

three green muffins stacked on a white platter.

Spinach Quinoa Muffins

Debi
Spinach Quinoa Muffins are lightly sweet, healthy little green muffins, that are free from artificial colors, and filled with yummy, good for you, fruits and veggies. These healthy spinach muffins are quick and easy to make and kid-friendly, yet they’re packed with good for you foods.
5 from 3 votes
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Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 32 mini muffins
Calories 50 kcal

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

Makes about 32 mini muffins

Nutrition

Calories: 50kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 29mgPotassium: 48mgFiber: 1gSugar: 4gVitamin A: 10IUVitamin C: 1mgCalcium: 9mgIron: 1mg

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.

Keyword muffins, quinoa, spinach
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
three images for long pin for Pinterest of green muffins with title in the middle: Spinach Quinoa Muffins.
I left the old pin with the original images so that you know you’re in the right place if you followed a link with this picture.
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Filed Under: Breakfast, Lunch Tagged With: baking, banana, Breakfast, Cooking, flax, Food, healthy, ingredients, lemons, muffin, quinoa, recipe, spinach, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Vicki V

    January 12, 2012 at 5:54 pm

    These would be for my husband. Ha ha! Interesting combo I had to try them! So nice and just like a banana nut muffin. Oh, I added walnuts to them.

  2. Karen

    January 13, 2012 at 10:48 am

    My husband is crazy about all things broccoli or spinach so there was lots 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! But my husband and I love these.

  3. Amy @ A Little Nosh

    January 14, 2012 at 5:28 am

    I featured these at my party because they were so much fun to eat. Delicious healthy treats!

  4. Corina

    January 14, 2012 at 11:07 am

    Green is my favourite colour so they grabbed my attention as soon as I saw them. They look so unusual and I had to make them. Like little banana muffins. I added chocolate chips to make them sweeter. Nice sweet ones.

  5. Katherines Corner

    January 14, 2012 at 12:11 pm

    I’m definitely trying this one! Thank you for participating in the Thursday Favorite Things hop. xo

  6. VintageMom

    January 20, 2012 at 7:07 am

    Hi! Just wanted to let you know that I featured your yummy muffins at Allergy Friendly Lunchbox Love today. Thanks for joining the party 😉 These are delicious.

    Lisa @ Allergy Free Vintage Cookery

  7. Stephanie

    June 1, 2012 at 10:30 am

    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 🙂

  8. kristygardner

    April 7, 2013 at 8:51 am

    these are so adorable! COLORFUL! 🙂 i love them!

  9. katrinabobina

    May 17, 2013 at 4:49 pm

    Would these be ok with frozen spinach, or would you have to adjust the puree?

  10. Debi

    May 17, 2013 at 7:53 pm

    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.

  11. Joanne T Ferguson

    March 8, 2014 at 2:35 am

    G’day! Healthy combination! YUM! I loved these – delicious!
    View as party of this week’s Foodie Friends Friends St Patrick’s Day GREEN Recipes Party!
    Cheers! Joanne

  12. KC Kahn the Kitchen Chopper

    April 11, 2014 at 11:07 am

    Hi Debi, thanks for “reminding” me to visit. Glad I did, these muffins are amazing. It’s a delish combo that’s fun in a muffin!

  13. Grace F.

    February 17, 2019 at 7:55 am

    5 stars
    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.

5 from 3 votes (2 ratings without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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