Spring Dinner Muffins

10 55 87
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 12
Spring Dinner Muffins
Health Highlights


1 1/2 cup Chickpeas, canned, drained (rinsed, drained, or bean of choice)
1 bunch Cilantro (coriander) (chopped)
1/2 cup chopped Collard greens
1 dash Cumin (to taste)
1/4 cup Quinoa, uncooked
2 tbsp Currant, red and white, raw
1 cup Rolled oats, dry
1 pinch Salt and pepper (to taste)
1 onion(s) Sweet onion (finely chopped)
1 dash Turmeric, ground (to taste)


Preheat oven to 350 degrees. Place oats and quinoa in a large mixing bowl and add 1/2 cup freshly boiled water. Fold in the currants, finely chopped raw onions, collard greens and spices. Set aside to sit at least 10 minutes or until water mostly absorbs.

Place beans and cilantro in your blender, pulse until it resembles dip.

Mix beans/cilantro/onion into the bowl with the oats/quinoa and fold until mixed well.

Add this mixture to sprayed muffin cups, bake at 350 until brown and firm to the touch (about 45 minutes).

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 87
Calories from fat 13.7
Calories from saturated fat 0.8
Total Fat 1.5 g
Saturated Fat 0.1 g
Trans Fat 0
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 85 mg
Potassium 111 mg
Total Carbohydrate 16.3 g
Dietary Fiber 3.5 g
Sugars 2.7 g
Protein 3.8 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.2
Vegetables 0.9

Energy sources