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.
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.