Strawberry, Cream & Spinach Muffins

Inspired by the delicious, nutrient-rich, winter produce & one of our favourite easy-prep salads, the Strawberry, Cream & Spinach Muffins were created as a tasty, healthy snack to enjoy anywhere, anytime of day.

They’re not overly – sweet, and not savoury, but lie perfectly in between. Using minimal ingredients & have been taste- tested by children (aged 1+) & adults who’ve loved them. The recipe is flexible & can cater for many diets, such as Gluten Free, Nut Free, Dairy Free Paleo & LCHF.

We’ve served them for morning & afternoon tea, packed them in the school & childcare lunchboxes & ran out with them in hand or in the handbag.

A large handful of Strawberries supplies close to 100% of the RDI of Vitamin C for adults, assisting with strengthened immunity & collagen production, and combining Strawberries rich in Vit C with a non-haem iron source, Baby Spinach, assists with the all important iron absorption.

We hope you enjoy them too!

Strawberry, Cream & Spinach Muffins

Makes 12 muffins/ 10 mins prep / 35 mins bake   


1 Cup Quinoa, flaked
1 Cup Oats *
1 Cup Strawberries (approx 8 medium size), rinsed & hulled
2 Cups Baby Spinach leaves, rinsed
1 Cup Virgin Coconut Oil
2 Eggs
3/4 Cup Yoghurt *
1/4 Cup Honey or Rice Malt Syrup
1 tsp Baking Soda *
1/2 tsp Vanilla Extract



Preheat your fan-forced oven to 190C (375F) and prepare a muffin tray by greasing or lining the holes.

Strawberry, Cream & Spinach Muffins

In a food processor, add the Quinoa & Oats and pulse until the texture is fine & crumbly.

Next add in the Baby Spinach, Strawberries & Baking Soda, pulsing until they’re combined with the crumbs.


Then add in the Eggs, Oil, Honey/RMS & Vanilla and mix well with the rest.

Once the mixture is well combine, it should be moist but not runny, spoon into your muffin tin, filling each hole approx. 3/4 full..

Bake for approx. 30-35 minutes (depending on your oven) and remove them when the muffins have cooked through completely.

Stand them to cool for a couple minutes on a cooling rack before serving or storing.

Can be stored in an airtight container in the fridge for up to 1 week or frozen for a couple of months.

* Gluten Free : Use 2 Cups of Quinoa instead of Oats. Use GF Baking Soda

* Dairy Free : Use equivalent Coconut Yoghurt 

I’d love to know  your thoughts about this recipe if you’d tried it.

Tracie x


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