Vegetarian

Spinach Quinoa Muffins is for Breakfast.

Spinach Quinoa Muffins takes 20 minutes to prepare.

Spinach Quinoa Muffins takes 15 minutes to cook.

Spinach Quinoa Muffins makes 11 servings.

The ingredients for Spinach Quinoa Muffins are:

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)

Here is how you make Spinach Quinoa Muffins:

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 sizeNumber of Servings: 11Recipe submitted by SparkPeople user SHABBAGRL.

The nutritional information for Spinach Quinoa Muffins is:

• 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

The dietary needs meet for Spinach Quinoa Muffins is Vegetarian