Spinach Quinoa Muffins
Nutritional Info
- Servings Per Recipe: 11
- 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
View full nutritional breakdown of Spinach Quinoa Muffins calories by ingredient
Introduction
Great muffin that tastes awesome and is good for you! Great muffin that tastes awesome and is good for you!Number of Servings: 11
Ingredients
-
3/4 c all purpose flour
3/4 c whole wheat pastry flour
1/2 tsp fresh grated nutmeg
1/4 tsp table salt
1/4 tsp baking soda
1 tsp baking powder
Enough fresh baby spinach to yield 1 c. pureed (I used around 3-5 cups)
3-4 tbsp water
1 medium overripe banana, thawed if frozen
1 egg
1/2 cup granulated sugar
2 tbsp canola oil
1 tsp vanilla extract
zest of 1 lemon or 1/2 tsp lemon extract
1 tbsp ground flaxseed
1/2 cup cooked quinoa (any color, I used a mix here)
chopped walnuts or almonds (optional)
Directions
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.