Spinach Quinoa Muffins

September 24, 2011

My good friend Brooke made me some of these muffins several months ago. I must admit, when she gave me this green muffin I really had no intentions of eating it, spinach in a muffin just doesn’t sound right. I did end up eating it and liked it so much I had to make them myself today!

Dry Ingredients:

Makes 9 muffins

1 1/2 cups spelt flour (I used regular flour)
1 tsp baking powder
fresh grated nutmeg ( I just sprinkled some ground nutmeg in)
1/4 tsp kosher salt
1/4 tsp baking soda
1/2 cup cooked quinoa

This is Quinoa!

Wet Ingredients:

1 egg
1/2 cup palm sugar ( I used regular sugar)
1 medium mashed banana
2 cups of dry spinach leaves (should amount to about 1 cup of processed spinach)
2 tbsp canola oil
1 tsp vanilla extract
zest of 1 lemon
chopped walnuts or almonds

you wont have to worry about eating too much of this batter!


Pre-heat oven to 350 degrees and prepare a 12 cup muffin tin. I was only able to get 9 muffins out of this batch so I filled the empty muffins cups halfway with water for even baking.

Put 2 cups of dry baby spinach leaves into the food processor and pulse until the leaves resemble a puree. You should have about 1 cup of  chopped spinach total.

Combine dry ingredients into a bowl and whisk. In another bowl, whisk egg and sugar together until incorporated and light in texture. Add remaining wet ingredients and whisk. Pour dry ingredients into the wet mixture and stir just to combine – do not over-mix. Gently fold quinoa into the mixture.  Pour batter into muffin tin to about 3/4 full each. Top each muffin with chopped nuts of your choice.

recipe from: http://dandysugar.com/

3 Responses to “Spinach Quinoa Muffins”

  1. Heidi said

    Just made these this morning and the girls each ate two! I used less sugar and replaced some of the white flour with whole wheat. I’ll definitely be making them again!

  2. cbstone said

    See? I told you they were good! I now make 2 batches at a time and freeze them.

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