Say goodbye to the fatty and sugar laden pre-packaged muffins and say hello to Spinach Quinoa Muffins, which have iron packed spinach mixed with the heart healthy grain, quinoa and topped with crunchy nuts. Plus, making these will be a fun family-affair. Read on and follow our step by kid-friendly step on how to make these great breakfast (or lunch time snack) morsels!

Source: This recipe comes to us from Monica of Better Together. And is perfect for little helpers, ages 4-7.

Serves 12

Ingredients:
1/2 cup quinoa, well rinsed and picked over
a little canola oil, for preparing the muffin tins
2 cups baby spinach leaves
3/4 cup whole wheat flour
3/4 cup all purpose flour1 teaspoon baking powder
a pinch nutmeg
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup sugar
1 banana
2 tablespoons canola oil
1 teaspoon vanilla extract
zest of 1 lemon
1/4 cup almonds or walnuts, chopped

 Method
Adult: Bring 1 cup water to a boil over medium-high heat. When water boils, add the quinoa, cover and turn heat down to low. Simmer 12-15 minutes, turn off heat, uncover and fluff with a fork. Set aside.

Adult: Preheat an oven to 350 degrees. Prepare 12 muffin cups with paper liners or a light layer of canola oil.

Together: Place the spinach into a food processor. Pulse until the spinach leaves resemble puree. You should have about 1 cup pureed spinach from 2 cups spinach leaves.

Together: Place the flours, baking powder, nutmeg, salt and baking soda together in a medium sized mixing bowl. Stir to combine.

Adult: Whisk the egg and sugar together in a separate large mixing bowl. All cooks should take care to wash their hands with soap and warm water after handling raw eggs.

Kid: Mash the banana with a fork in a small bowl. Whisk the mashed banana into the egg sugar mixture.

Together: Whisk the canola oil, pureed spinach, vanilla extract and lemon zest into the banana egg mixture. Carefully add the dry ingredients to the wet and stir until just combined, taking care not to over mix the batter.

Kid: Gently fold the cooked quinoa into the batter using a spatula.

Adult: Fill each muffin cup about 3/4ths full with batter.

Kid: Top each muffin with almond or walnut pieces.

Adult: Bake for 20 minutes, or until a toothpick comes out clean. Enjoy!

We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!