Spring Dinner Muffins

Spring Dinner Muffins

Health Rating
Prep Cook Ready in Servings
10 min 45 min 55 min 12


1 1/2 cup Chickpeas, canned, drained (rinsed, drained, or bean of choice)
1 bunch Cilantro (coriander) (chopped)
1/2 cup chopped Collard greens
1/8 tsp Cumin (to taste)
1/4 cup Quinoa, uncooked
2 tbsp Red currant
1 cup Rolled oats, dry
1 pinch Salt and pepper (to taste)
1 onion(s) Sweet onion (finely chopped)
1/8 tsp 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 95
Calories from fat 13.2
Calories from saturated fat 1.5
Total Fat 1.5 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 74 mg
Potassium 131 mg
Total Carbohydrate 16.5 g
Dietary Fiber 3.3 g
Sugars 2.7 g
Protein 3.9 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.2
Vegetables 0.9

Energy sources

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