5 from 1 vote

Spinach Quinoa Muffins

Servings 32
Calories 50 kcal
Author Debi


  • 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


  1. Preheat oven to 350° F, and lightly grease & flour mini muffin tins.
  2. In a large bowl, whisk dry ingredients: flours, salt, baking powder and baking soda, and set aside.
  3. 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.
  4. Add the wet mixture to the dry mixture in batches, stirring gently just until evenly distributed. Gently fold in the quinoa.
  5. Spoon the batter into muffin cups, and bake 10-13 minutes, until a toothpick inserted in the center comes out dry.

Recipe Notes

Makes 32 mini muffins

Adapted from Six One Seven

Nutrition Facts
Spinach Quinoa Muffins
Amount Per Serving
Calories 50 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 5mg2%
Sodium 29mg1%
Potassium 47mg1%
Carbohydrates 8g3%
Sugar 3g3%
Protein 1g2%
Vitamin A 10IU0%
Vitamin C 0.3mg0%
Calcium 9mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.