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.
Add spelt flour, rolled oats, cooked quinoa, baking powder, thyme, paprika, turmeric, chilli and salt to a large bowl.
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.
Add cooked greens to the bowl of the flour mix.
Add carrot, oil, eggs, milk and mustard. Mix well using a wooden spoon until just combined.
Spoon muffin batter into the prepared muffin holes until each is two thirds full. Sprinkle muffins with pumpkin seeds.
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.
The batter will be quite wet. This is okay. It firms up really well after baking and keeps the veggie muffin from becoming dry. The resulting muffin will be moist with a crispy golden exterior and lots of texture and crunch.Make It Gluten-Free - Substitute spelt flour with buckwheat or sorghum flour. Make sure the oats you are using are gluten-free oats.Make It Vegan - Substitute eggs with flax eggs (1 flax egg = 1 tablespoon flax meal + 3 tablespoons water. Mix and allow to set and become viscose for 15 minutes before using)