Vegan Kale Quinoa Muffins
So satisfying, and packed with nutrition, my nutrition-packed mushroom kale quinoa muffins are perfect portable mini-meals! They are vegan, oil-free, gluten-free, & flourless, too.
Servings: 6 muffins
Ingredients
- 4 cups trimmed kale leaves (packed) coarsely chopped or torn
- 8 ounces white mushrooms
- 1 green onion cut into pieces
- 1 cup cooked quinoa (see notes)
- 1/3 cup plain nondairy milk (e.g., almond milk, oat milk, soy milk, cashew milk)
- 1/4 cup flaxseed meal
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
Instructions
- Preheat oven to 375F (190C). Line 6 cups of a standard size muffin tin with silicone liners (or paper liners or foil liners). If you eat oil, you can oil or spray the cups with nonstick cooking spray.
- In a food processor, process the kale, mushrooms and green onions until finely chopped.
- Transfer the chopped vegetables to a large bowl and stir in the quinoa, milk, flaxseed meal, salt and pepper.
- Divide the quinoa vegetable mixture evenly between prepared cups, pressing down (to compact slightly--it helps to hold them together) and 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.
Notes
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.
Nutrition
Serving: 1muffin | Calories: 90kcal | Carbohydrates: 13.3g | Protein: 5g | Fat: 2.1g | Sodium: 183mg | Fiber: 2.8g | Sugar: 1g