So satisfying, and packed with nutrition, my 90-calorie mushroom kale quinoa muffins are perfect portable mini-meals! They are vegan, oil-free, gluten-free, & flourless, too.
- Preheat oven to 375F. Grease, spray or line 6 cups of a standard size muffin tin.
- In a food processor, process the kale, mushrooms and green onions until finely chopped. Transfer to a large bowl and stir in the quinoa, milk, flaxseed meal, salt and pepper.
- Divide mixture evenly between prepared cups, smoothing the tops.
- Bake in the preheated oven for 40 to 45 minutes until golden brwon at edges and set at the centers. Transfer to a cooling rack and cool into the tin for at least 20 minutes before removing from tin. Serve warm or room temperature.
Storage: Store the cooled muffins in an airtight container in the refrigerator for up to 5 days or freezer for up to 3 months.
Quinoa: To make the cooked quinoa, bring 1/3 cup quinoa and 3/4 cup water to a boil in a small saucepan set over medium-high heat. Reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 to 10 minutes. Remove the lid, fluff the quinoa with a fork, and allow to cool slightly.
- Category: Muffins
- Method: Baking
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1 g
- Sodium: 183 mg
- Fat: 2.1 g
- Saturated Fat: 0 g
- Carbohydrates: 13.3 g
- Fiber: 2.8 g
- Protein: 4.4 g
- Cholesterol: 0 mg
Keywords: savory quinoa muffins, vegan, oil-free, gluten-free, low calorie, high protein, under 100 calorie vegan muffin, mushrooms, kale, egg-free