This Saint Patrick’s Day, don’t just wear green, eat it too!

Avoid getting pinched and get your nutrients with these spinach quinoa muffins.

Instructions

1. Preheat oven to 350 degrees.
2. Lightly grease and flour mini muffin tins.
3. Whisk flours, salt, baking powder and baking soda, and set aside.
4. Blend the spinach with the water in a food processor or blender. When you’ve made one cup of spinach puree, add banana, egg, sugar, oil, extract, zest, and flaxseed. Blend until mixture is uniform.
5. Add blended mixture to dry mixture a little at a time. Stir gently just until evenly distributed. Fold in the quinoa.
6. Spoon batter into muffin cups, and bake for 10–13 minutes. They’re done when a toothpick comes out dry.

Ingredients

• ¾ cup all-purpose flour
• ¾ cup whole wheat flour
• ¼ teaspoon table salt
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• 3-5 cups fresh spinach enough to yield 1 cup puree
• 3 tablespoons water
• 1 medium overripe banana
• 1 egg
• ½ cup granulated sugar
• 2 tablespoons olive oil
• 1 teaspoon vanilla extract
• Zest of 1 lemon or ½ teaspoon lemon extract
• 1 tablespoon ground flaxseed
• ½ cup cooked quinoa

Credit to Life Currents (https://lifecurrentsblog.com/spinach-quinoa-muffins/) for the recipe!

Have your own favorite green meal? Let us know in the comments below, or share with us on social media @AuburnCampusRec.

Happy Saint Patrick’s Day, and

Be well, Auburn.

Photography: Michelle M.