Spinach and Kale Muffins Recipe
Make healthy savoury muffins with spinach, kale, quinoa, chia seeds and almond meal. A protein-rich, gluten-free breakfast topped with avocado.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehealthychef.com.
Cooking tools:
- Muffin tin
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Fork
- Cupcake liner
- Cooling rack
- Spoon
- Kitchen towel
Ingredients
- 100 g (3 ½ oz) kale or cavolo nero leaves, finely sliced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 60 g (2 oz) baby spinach leaves
- 1 small bunch chopped chives
- 280 g (9 ¾ oz / 2 cups) cooked quinoa
- 3 organic eggs
- 1 tablespoon chia seeds or golden flaxseeds
- 200 g (7 oz / 2 cups) almond meal
- 2 avocados, smashed
- 2 tablespoons lemon juice
- pinch of sea salt
- 2 tablespoons of cold-pressed avocado or extra virgin olive oil
- 1 handful sprouts or micro greens
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