Gluten-Free Spinach Cupcakes

12 28 131
Ingredients Minutes Calories
Prep Cook Servings
10 min 18 min 16
Gluten-Free Spinach Cupcakes
Health Highlights


1 cup Gluten free flour
1 cup Quinoa flour
3/4 cup Granulated sugar
2 tsp Baking powder, gluten-free
1/2 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Salt
1/4 cup Extra virgin olive oil
3/4 cup Partly skimmed milk, lactose free, 1% M.F.
3/4 cup Baby spinach
1/2 medium Banana (s) (very ripe, mashed)
3 tsp Vanilla extract, pure


Preheat oven to 350°F and line muffin pans with paper liners, sixteen liners in all.

Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.

Pour puréed mixture into dry mixture and fold together until completely combined.

Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

If serving to children:
Call them Popeye's cupcakes
For the holiday season, put a little red frosting or decor on it, or affix a holiday baking decoration.
Put a strip of colour-appropriate frosting and a couple chocolate chips on it to make it a Ninja Turtle cupcake.


Submitted by Laura

Nutrition Facts

Per Portion

Calories 131
Calories from fat 35
Calories from saturated fat 4.9
Total Fat 3.9 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.6 g
Cholesterol 0.6 mg
Sodium 126 mg
Potassium 163 mg
Total Carbohydrate 22.0 g
Dietary Fiber 0.9 g
Sugars 10.7 g
Protein 1.8 g

Dietary servings

Per Portion

Grain 0.7

Energy sources


Meal Type(s)