Spinach, Kale & Chia Muffins

Spinach, Kale & Chia Muffins

Serves: 12

Prep Time: 15 Minutes

Cook Time: 45 Minutes

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

Let’s make it:

1. Preheat your oven to 180°C fan-forced (360°F).
2. Massage kale leaves with the oil and sea salt for 3 minutes until softened.
3. Add baby spinach, chives and cooked quinoa.
4. Beat the eggs in a separate bowl and then add the chia seeds.
5. Pour the egg mixture over the leafy greens along with the almond meal and mix through until combined.
6. Spoon the batter into lined muffin cups and bake for 30 – 40 minutes until cooked through and golden.
7. Combine smashed avocado with lime juice and 2 tablespoons of cold-pressed olive oil.
8. Pile over the top of the savoury muffins.
9. I’ve lightly sprinkled the avocado with sea salt; however, I also love a fancy touch and combine 1 teaspoon sea salt with 1/2 teaspoon of Matcha Green Tea which adds a boost of antioxidants and sophistication.
10. Garnish with sprouts or micro herbs and enjoy.

Notes & Inspiration

• Add feta cheese before baking or add some roasted sweet potato.
• Stores in fridge for up to 4-5 days.