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Green Monster Muffins (they taste great and – shhh – are made with spinach & quinoa)

Ok, my family is difficult to sell most items I consider healthy to… but they gobbled these muffins up in a day! Call them Green Monster muffins and your kids will not have to be told twice to eat them.

Omit the nuts on the top and the are school snack friendly!

Dry Ingredients:
* indicates it’s ideal to buy this item organic
  • 3/4 cup spelt flour* (can sub in whole wheat flour*)
  • 3/4 cup all-purpose flour*
  • 1 tsp baking powder
  • fresh grated nutmeg
  • 1/4 tsp salt
  • 1/4 tsp baking soda
Wet Ingredients:
  • 1 egg*
  • stevia to taste* (can sub 1/4 cup sugar, maple syrup, or honey, but I do not know how it changes the texture)
  • 1-2 medium mashed banana (can substitute blueberries, strawberries, or other equally moist fruit)
  • 3 cups of dry spinach leaves (can sub-in kale… a super healthy green!)
  • 2 Tbsp high quality flax oil
  • 1 tsp vanilla extract*
  • zest of 1 lemon
  • 1 cup cooked quinoa (prepare ahead of time and set aside until almost the last step… make loads extra and have with stir fry, or as a side to your favorite meat)
  • optional topping: sesame, or pumpkin seed, or chopped walnuts or almonds
  • optional hidden surprise: piece of organic dark chocolate
Cooking Equipment:
  • large batter bowl (dry ingredients)
  • small batter bowl (wet ingredients)
  • food processor
  • measuring cups and spoons
  • whisk
  • large spatula
  • scoop
  • muffin tin
  • super cute 4 yr old (you can borrow mine, if you’d like… he loves these!)
Directions:
  1. Pre-heat oven to 350 degrees.
  2. Prepare a 12 cup muffin tin with paper liners or oil (try macadamia nut oil, or ghee).
  3. Put 2 cups of dry baby spinach leaves into a food processor and pulse until the leaves resemble a puree. You should have about 1 cup of chopped spinach total.
  4. Combine dry ingredients in larger bowl and whisk.
  5. In smaller bowl, whisk egg and sugar together until incorporated and light in texture. Add remaining wet ingredients and whisk.
  6. Pour dry ingredients into the wet mixture and stir just to combine—do not over-mix. Gently fold quinoa into the mixture.
  7. Pour batter into muffin tin to about 3/4 full each.  If you decide to hide a treat in the middle, pour half the amount of batter in, then add the hidden surprise and fill with batter until tin is 3/4 full. Top each muffin with your choice of topping.
  8. Bake for 20 minutes (check after 15min), until centers set or a toothpick inserted in the center of a muffin comes out clean.
  9. Enjoy while warm.

2 Responses to “Green Monster Muffins (they taste great and – shhh – are made with spinach & quinoa)”

By amelia - 13 September 2012 Reply

can you advise on the best way to dry spinach and / or kale? Yummy and totally guilt -free muffins! Thank you.

By Erin - 14 September 2012 Reply

Hi Amelia,

Basically avoid frozen spinach/kale, as it is very soggy. Simply blend fresh spinach, or kale in a food processor and until you have the desired amount.

Enjoy!

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