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You are here: Home / Recipes / Spinach Almond Amaranth Breakfast Muffins

Spinach Almond Amaranth Breakfast Muffins

Published on September 22, 2014 Updated on February 21, 2020 By Gunjan 9 Comments

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Spinach Almond Amaranth Breakfast Muffins is soft and fluffy savory breakfast idea. It’s healthy, protein packed and gluten free.

Top view of spinach almond amaranth breakfast muffins in the muffin tray along with a cup of coffee

 

 

 

 

 

 

 

 

 

 

 

Now that the school is in full swing, cooking breakfast sometimes gets even more difficult because of shortage of time.

Yet mommies want to feed healthy, protein packed and filling breakfast that can be prepared easily.

I came up with this recipe in my endeavor of cooking healthy, easy and flavorful breakfast.

Ingredients for Spinach Almond Amaranth Breakfast Muffins

I wanted to feed spinach to my little one in a way so that she does not realize the taste of it and I can be happy and satisfied with the thought that my daughter ate spinach.

I had some cooked Amaranth leftover so I decided to combine spinach, almond and amaranth with eggs and bake them. The most interesting fact of this recipe is that I used only 1 tbsp. of flax oil.

cooked amaranth


Flax oil which is derived from flaxseeds is high in omega-3 fatty acids. It is said to have lots of health benefits like it promotes good quality hair growth, reduces the risk of cancer, promotes healthy skin and also helps in burning body fat. It’s a versatile oil and can be used in cooking/baking or in salads.

Spinach Almond Amaranth Breakfast Muffins on a serving plate
These muffins can also be consumed as snacks and can be prepared a day ahead and can be warmed up just before serving.

Whenever I bake a batch of Spinach Almond Amaranth Breakfast Muffins they finish off within couple of days.

These muffins are super easy to cook and hence I love to bake them whenever I get a chance.

Store these muffins in an air tight container in the refrigerator for 3-4 days.

Did you make it?

If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram .

Top view of spinach almond amaranth breakfast muffins in the muffin tray along with a cup of coffee
Print Recipe

Spinach Almond Amaranth Breakfast Muffins

Spinach Almond Amaranth Breakfast Muffins is soft and fluffy savory breakfast idea. It's healthy, protein packed and gluten free.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Spinach Almond Amaranth Breakfast Muffins
Servings: 9
Calories: 199kcal
Author: Gunjan

Ingredients

  • 1 cup chopped baby spinach
  • 1 cup almond flour
  • 1 cup cooked amaranth
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper
  • 4 large eggs
  • 1 tbsp flax/olive oil

Instructions

  • Preheat oven at 350 degree Fahrenheit. Prepare the muffin tray by greasing it with cooking spray.
  • In a bowl combine all the dry ingredients including spinach.
  • In another bowl whip the eggs and mix oil in it.
  • Pour the wet ingredients into the dry ingredients and mix well so that the batter is well coated.
  • With an ice cream scoop spoon the batter into the muffin tray and put it in the oven.
  • Bake it for 25-30 minutes or until the fork comes out clean.
  • Serve hot with ketchup.

Notes

Can be prepared ahead of time and refrigerated in an air tight container for 3-4 days.

Nutrition

Calories: 199kcal | Carbohydrates: 17g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 167mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Vitamin A: 136IU | Calcium: 72mg | Iron: 2mg

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Filed Under: Breakfast, Gluten Free, Recipes, Special Diet

Reader Interactions

Comments

  1. Masha says

    September 2, 2017 at 2:40 pm

    Hello!
    Can I use wheat flour or rye flour instead of almond?
    Thank you!

    Reply
    • Gunjan says

      September 2, 2017 at 8:17 pm

      Sure use wheat flour, I am not sure about the taste of rye flour. Also when you use wheat flour since it absorbs more liquid and is not gluten free start with half the measurement mentioned for almond flour and then increase its quantity as required. Hope this helps.

      Reply
  2. Kim says

    June 17, 2017 at 7:42 pm

    Can coconut flour be substituted for the almond flour?

    Reply
    • Gunjan says

      June 20, 2017 at 5:04 pm

      Yes, coconut flour ca be substituted but increase the quantity of eggs because coconut flour absorbs more liquid. Enjoy!

      Reply
  3. Mitaly says

    January 27, 2015 at 8:19 pm

    I dont have amaranth flour? Can it be replaced with whole wheat flour?

    Reply
    • Gunjan says

      January 28, 2015 at 1:42 am

      Hi Mitaly, I did not use amaranth flour in the recipe. I used amaranth grains, I have posted the pic of the cooked amaranth also. Cook them as per the package instructions. If you still want to use whole wheat flour you may use it but just 1/2 cup. If desired you may cook this recipe with only almond flour by increasing it to 2 cups instead of 1 cup and this way you wont have to use whole wheat flour or amaranth. Hope this helps.

      Reply
  4. lakshmi says

    September 22, 2014 at 4:11 pm

    What can I use instead of eggs?

    Reply
    • Gunjan says

      September 25, 2014 at 2:33 am

      You can use silken tofu. 1/4 cup usually replaces 1 egg. Make sure to whip/beat the tofu properly and then add to the recipe to replace the eggs. Silken tofu will retain the original taste and nutritional value of the recipe. Silken tofu is different from the firm tofu and is easily available in Costco or any grocery store. Thanks.

      Reply

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Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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