Spinach Quinoa Muffins

A savoury twist to the classic muffin.
  • Prep time 15 mins
  • Cook time 20 mins
  • Yields 12 muffins
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Kitchen-Friendly Mode
  • Recipe Attribution Marisa Andrews


  • 3/4 cup whole wheat flour
  • 3/4 cup white flour
  • 1 tsp baking powder
  • fresh grated nutmeg
  • 1/4 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/2 cup cooked quinoa
  • 1 egg
  • 1/2 cup palm 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


  • large batter bowl (dry ingredients)
  • small batter bowl (wet ingredients)
  • food processor
  • measuring cups and spoons
  • whisk
  • large spatula
  • scoop
  • muffin tin


  1. Pre-heat oven to 350° F.
  2. Prepare a 12 cup muffin tin with paper liners or oil.
  3. Put 2 cups of dry baby spinach leaves into a food processor and pulse until the leaves resemble a purée. You should have about 1 cup of chopped spinach total.
  4. Combine dry ingredients (minus the quinoa) 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. Top each muffin with chopped nuts of your choice.
  8. Bake for 20 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean. Enjoy while warm.

Marisa comments, "Beautiful green colour – perfect for St. Paddy’s Day!!!"

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