These gluten and dairy free muffins are packed with nutrition and flavor and are a fantastic way to sneak some extra greens into your diet. They are perfect for meal prepping on the weekends for a quick and stress-free breakfast, lunch, dinner or snack during the week. These muffins are also terrific as party appetizers or to bring along to your next potluck!
While living in Peru, I used to make these muffins all the time. Together with my friend Carmen, during a cooking session we came up with this recipe that combines Mediterranean influences (raisins, garlic and spinach) with Peruvian, traditional ingredients… Over time we modified and tweaked the recipe until these little green muffins were born.
The main ingredient quinoa, native to Peru and the Andean Region, has gained a lot of hype during the last years. Due to its amazing nutritional profile it has gained recognition as a “Superfood”. All hype and recent trend apart, there is no doubt that quinoa is packed with nutritious goodness. The Incas named quinoa the “mother of all seeds”. It’s a gluten free pseudo-cereal that is high in protein, including all essential amino acids that the human body requires. It also provides lots of fiber for proper digestion, minerals like magnesium and iron and micronutrients as for example manganese which has antioxidant properties that help to fight free radicals. If you are vegetarian or on a plant-based diet, quinoa can be a great addition to your diet as it is one of the most protein-rich plant foods available.
If you have leftover quinoa, this recipe is prepped in no time. Otherwise cook ½ cup (uncooked) quinoa with 1 cup of water and salt. When preparing quinoa, I recommend soaking the seeds in water for at least 1 hour previously to cooking, best the night before. Afterwards, wash the seeds thoroughly to get rid of saponins that are coating the seeds and cook once thoroughly washed.
Savoury Spinach Quinoa Muffins
These gluten and dairy free muffins are packed with nutrition and flavor and are a fantastic way to sneak some extra greens into your diet. They are perfect for meal prepping on the weekends for a quick and stress-free breakfast, lunch, dinner or snack during the week.
- 1 1/2 cups cooked leftover quinoa
- 450 g organic spinach (fresh or frozen and defrosted)
- 4 garlic cloves peeled and finely chopped
- 2 tbsps extra virgen olive oil
- 2 tsps cumin powder
- 1 tsp smoky paprika powder
- salt and pepper to taste
- 1/2 cup raisins
- 2 tbsps coconut cream
- 3 organic eggs
Preheat oven to 180 ˚C.
Heat the olive oil over medium heat in a pan. Add the garlic and stir for a couple of minutes until fragrant.
Add the spinach, either fresh or previously defrosted, raisins, salt, pepper, cumin and paprika powder. Sauté for 5 to 10 minutes until the leaves are wilted.
In a big bowl mix the cooked quinoa with the spinach and raisin mix. Whisk the eggs with 2 tablespoons of coconut cream and add them to the mixture. Mix well. If necessary, adjust salt and spices to taste.
Scoop the mixture into muffin bins. If you use silicone muffins forms no additional oil is necessary, otherwise lightly grease the muffin bins with a little bit of olive oil.
Bake the muffins for 40 to 45 minutes, depending on your oven, until golden brown on the outside and thoroughly baked on the inside. To test if the muffins are done, pinch with a fork or knife. If the inside of the muffin isn’t runny, take them out off the oven and let them cool for a couple of minutes.
Once cooled down, store them in an airtight container in the fridge for up to 3 days. Enjoy!