Spinach Almond Amaranth Breakfast Muffins is soft and fluffy savory breakfast idea. It’s healthy, protein packed and gluten free.
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.
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.
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 .
Spinach Almond Amaranth Breakfast Muffins
- 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
- 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.
Can I use wheat flour or rye flour instead of almond?
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.
Can coconut flour be substituted for the almond flour?
Yes, coconut flour ca be substituted but increase the quantity of eggs because coconut flour absorbs more liquid. Enjoy!
I dont have amaranth flour? Can it be replaced with whole wheat flour?
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.
What can I use instead of eggs?
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.