Spinach Quinoa Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
3/4 c all purpose flour3/4 c whole wheat pastry flour1/2 tsp fresh grated nutmeg1/4 tsp table salt1/4 tsp baking soda1 tsp baking powderEnough fresh baby spinach to yield 1 c. pureed (I used around 3-5 cups)3-4 tbsp water1 medium overripe banana, thawed if frozen1 egg1/2 cup granulated sugar2 tbsp canola oil1 tsp vanilla extractzest of 1 lemon or 1/2 tsp lemon extract1 tbsp ground flaxseed1/2 cup cooked quinoa (any color, I used a mix here)chopped walnuts or almonds (optional)
Pre-heat oven to 350 degrees and lightly grease & flour muffin tin.
In a large bowl, whisk flours, nutmeg, salt, baking powder and baking soda, set aside.
In a food processor, blender, or mini blender (I used a Magic Bullet), start processing your spinach, adding a little bit of water at a time as needed to get the puree going. When you get one cup pureed, return the puree to the blender, add banana, sugar, oil, extracts & flaxseed, and blend some more until everything is uniform.
Add the wet mix to the dry mix in batches, stirring gently just until evenly distributed. Fold in the quinoa. Spoon into muffin tin, sprinkle tops with nuts, if using. Bake 10-13 minutes, until a toothpick inserted in the center comes out dry.
Serving Size: Makes about 10-12 muffins depending on tin size
Number of Servings: 11
Recipe submitted by SparkPeople user SHABBAGRL.
In a large bowl, whisk flours, nutmeg, salt, baking powder and baking soda, set aside.
In a food processor, blender, or mini blender (I used a Magic Bullet), start processing your spinach, adding a little bit of water at a time as needed to get the puree going. When you get one cup pureed, return the puree to the blender, add banana, sugar, oil, extracts & flaxseed, and blend some more until everything is uniform.
Add the wet mix to the dry mix in batches, stirring gently just until evenly distributed. Fold in the quinoa. Spoon into muffin tin, sprinkle tops with nuts, if using. Bake 10-13 minutes, until a toothpick inserted in the center comes out dry.
Serving Size: Makes about 10-12 muffins depending on tin size
Number of Servings: 11
Recipe submitted by SparkPeople user SHABBAGRL.
Nutritional Info Amount Per Serving
- Calories: 146.8
- Total Fat: 4.1 g
- Cholesterol: 14.8 mg
- Sodium: 141.0 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 2.3 g
- Protein: 3.3 g
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