These savory treats will change the way you think about muffins, as iron packed spinach is mixed with heart healthy grain quinoa and topped with crunchy nuts. Kids will have fun mashing the banana and decorating the muffins tops with walnuts and almonds. This recipe comes to us from Monica of Better Together.
Bring 1 cup water to a boil over medium-high heat. When water boils, add the quinoa, cover and turn heat down to low. Simmer 12-15 minutes, turn off heat, uncover and fluff with a fork. Set aside.
Preheat an oven to 350 degrees. Prepare 12 muffin cups with paper liners or a light layer of canola oil.
Together: Place the spinach into a food processor. Pulse until the spinach leaves resemble puree. You should have about 1 cup pureed spinach from 2 cups spinach leaves.
Together: Place the flours, baking powder, nutmeg, salt and baking soda together in a medium sized mixing bowl. Stir to combine.
Whisk the egg and sugar together in a separate large mixing bowl. All cooks should take care to wash their hands with soap and warm water after handling raw eggs.
Mash the banana with a fork in a small bowl. Whisk the mashed banana into the egg sugar mixture.
Together: Whisk the canola oil, spinach puree, vanilla extract and lemon zest into the banana egg mixture. Carefully add the dry ingredients to the wet and stir until just combined, taking care not to over mix the batter.
Gently fold the cooked quinoa into the batter using a spatula.
Fill each muffin cup about 3/4ths full with batter.
Top each muffin with almond or walnut pieces.
Bake for 20 minutes, or until a toothpick comes out clean. Enjoy!