Step 1

Pre-heat oven to 200°C (180°C fan-forced). Grease the holes of a 12-hole muffin pan with butter or line them with paper cases.

Step 2

Add spelt flour, rolled oats, cooked quinoa, baking powder, thyme, paprika, turmeric, chilli and salt to a large bowl.

Step 3

Heat a tablespoon of oil in a medium frying pan on medium. Add leek and garlic. Sauté for a few minutes until caramelized. Add spring onion. Cook for 1-2 minutes until glazed. Add spinach and cook for a further minute until spinach is wilted. Remove from heat and cool slightly.

Step 4

Add cooked greens to the bowl of the flour mix.

Step 5

Add carrot, oil, eggs, milk and mustard. Mix well using a wooden spoon until just combined.

Step 6

Spoon muffin batter into the prepared muffin holes until each is two thirds full. Sprinkle muffins with pumpkin seeds.

Step 7

Bake in the pre-heated oven for 30-35 minutes until golden on top. Remove from the oven. Enjoy warm or store in fridge for up to three days and in the freezer for up to two weeks.