These savory quinoa and spinach muffins are perfect for those looking for convenience without sacrificing nutrition. Rich in plant-based protein, fiber, and antioxidants, they work as a pre- or post-workout snack, a side dish for meals, or even a balanced breakfast. The combination of quinoa (a complete pseudocereal) and spinach (a source of iron and magnesium) creates a functional dish with energy and health benefits.

Spinach Quinoa Muffins

Makes: 12 muffins 

Ingredients:

• 1 ½ cups self-rising flour
• ½ cup olive oil
• 1 cup of almond milk
• 1 cup cooked and cooled quinoa
• 1 cup chopped baby spinach
• ⅓ cup chopped roasted red bell pepper
• ¼ cup sliced ​​black olives
• 1 teaspoon onion powder
• ¼ teaspoon garlic powder
• Salt and black pepper to taste
• Optional: ⅓ cup plant-based cheese

Preparation:

1️⃣ Preheat oven to 200°C (392°F). Line a 12-muffin tin with paper or use a lightly greased silicone muffin tin.

2️⃣ In a bowl, mix the cold quinoa, olive oil, almond milk, spinach, bell pepper and olives.

3️⃣ Add the self-rising flour, salt, onion powder, and garlic powder. Mix with a spatula until a thick, smooth dough forms. If desired, add the plant-based cheese.

4️⃣ Distribute the dough equally into the 12 cavities of the pan.

5️⃣ Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

6️⃣ Let the muffins cool on a wire rack before serving.

Chef's Tips:

🔸 For extra flavor, add fresh herbs like basil, rosemary, or oregano.

🔸 Add sunflower or pumpkin seeds to the batter for crunch and more zinc.

🔸 If you prefer a low-fat version, replace half of the olive oil with pumpkin or sweet potato puree.

🔸 These muffins are great with hummus or guacamole.

🔸 The quinoa must be completely cool.

🔹 Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month. Thaw in the refrigerator before serving.

Substitutions: 

❖ Self-rising flour: can be substituted with 1 ½ cups of all-purpose flour + 4 teaspoons of baking powder. Gluten-free flour is not recommended as it makes the muffins dense and hard.

❖ Olive oil: you can substitute it with any neutral-flavored oil, or replace half with natural yogurt (for more protein and less fat).

❖ Almond milk: any plant-based milk works; soy milk provides more protein and nutrients.

❖ Spinach: you can use chopped kale as an alternative.

❖ Roasted bell peppers: Alternatively, use chopped sun-dried tomatoes or sunflower seeds.

❖ Olives: any type works, black or seasoned; you can also use chopped seeds or nuts.

❖ Vegan cheese: choose a low-sodium type if you want to skip the salt.

Nutritional Information (per muffin, approximately):

Calories: 180 kcal | Carbohydrates: 18 g | Protein: 5 g | Total Fat: 9 g | Fiber: 3 g | Iron: 1,3 mg | Magnesium: 40 mg

This information is provided as a courtesy and is an estimate only. Several factors, such as product types or brands purchased, may alter the nutritional information in any recipe.