Vegan Savory Muffins with Spinach and Carrots are the perfect easy, healthy option for breakfast, a quick snack, or even meal prep.
These dairy-free, eggless, plant-based muffins, packed with cheesy flavor from nutritional yeast and loaded with veggies, are ideal for kids' lunchboxes and busy mornings!
Want something sweeter? Try my sweet spinach muffins next!
These vegan savoury muffins are the result of countless recipe experiments and taste tests. I'm so excited to share them with you!
They’re the perfect blend of savory and satisfying, and I hope you’ll love them as much as I do. While I usually go for something sweet, like banana blackberry oatmeal muffins or my favorite eggless chocolate chip muffins, there are days when nothing hits the spot like a good savory snack.
These spinach carrot muffins are perfect for those moments! Great for picnics, parties, or hiking packing, they’re delicious, healthy, and budget-friendly, coming together in just one bowl in 30 minutes.
No cheese, no banana, no yogurt - just pure plant-based goodness!
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Why You'll Love This Recipe
- Healthy and wholesome: Packed with veggies like spinach and carrots, they’re a nutritious option for breakfast, snacks, or lunchboxes.
- Kid-friendly: These muffins are perfect for little picky eaters, thanks to their cheesy flavor from nutritional yeast and soft, fluffy texture.
- Perfect for meal prep: They store well in the fridge or freezer, making them ideal for meal prep or a grab-and-go snack.
- Easy to make: These muffins come together in one bowl and bake in under 30 minutes, a great option for busy mornings or weeknight dinners.
Ingredients and Substitutions
- Fresh spinach: I used baby spinach, but regular spinach would work just as well.
- Carrots: Carrots bring natural sweetness, moisture, and a healthy dose of vitamins.
- Flour: The base of the muffins. I used all-purpose flour, but whole wheat or spelt flour can be used as an alternative.
- Oil: Keeps the muffins moist and soft. I used sunflower oil. Feel free to use any neutral-flavored vegetable oil.
- Nutritional yeast: Gives the muffins a cheesy flavor and adds extra nutrients like B vitamins and plant-based protein.
- Baking soda and baking powder: Help the muffins rise and stay fluffy.
- Vinegar: It activates baking soda for a light, airy texture.
- Onion powder: Adds a mild, savory flavor to the muffins.
- Salt: Enhances the overall flavor of the muffins.
- Water: Binds the ingredients and keeps the muffins moist and tender.
- Sesame seeds (for topping): Add a nutty crunch and a touch of healthy fats.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Savoury Muffins
Combine dry ingredients. Preheat your oven to 200°C (400°F). Line a muffin tin with liners or grease the cups. In a large bowl, whisk together flour, nutritional yeast, onion powder, baking soda, baking powder, and salt.
Add wet ingredients: Stir in oil, vinegar, and water until just combined. Mix until just combined. DO NOT over-mix.
Fold in veggies: Gently fold in chopped spinach and grated carrots.
Bake: Divide the batter evenly among greased muffin cups. Sprinkle with sesame seeds. Bake in a preheated oven at 200°C (400°F) for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Avoid leaving them longer in the tin to prevent sogginess on the bottoms from the moisture created during cooling. Enjoy warm or at room temperature.
Storage
Store leftover muffins in an airtight container at room temperature for up to 2 days.
For longer storage, keep the muffins in an airtight container in the fridge for up to 5 days. Simply warm them up in the microwave or oven before serving.
To freeze, place them individually in an airtight container or freezer bag. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven or microwave.
Test
I recently tried this recipe with Swiss chard instead of spinach and they were delicious! I also added sunflower seeds and sesame seeds to the batter for a crunch, and they were a hit.
Variations
- Add herbs: For an extra flavor boost, mix in fresh or dried herbs like basil, parsley, thyme, or rosemary.
- Add spices: Add a pinch of cayenne pepper, smoked paprika, or chili flakes for a spicy kick.
- Cheesy twist: Toss in some vegan cheese shreds for extra cheesy flavor alongside the nutritional yeast.
- Gluten-free: Swap the flour for a gluten-free blend to make the muffins gluten-free. You can also try my chickpea flour frittata muffins for another GF option.
- Add seeds: Mix in sunflower seeds, pumpkin seeds, or flax seeds for a bit of crunch.
- Sun-dried tomato basil: Incorporate sun-dried tomatoes and dried basil for a Mediterranean twist.
- Spicy jalapeno cheddar: Add diced jalapenos and vegan cheddar cheese for a spicy and cheesy flavor.
Top Tips
- Don't overmix: When combining the wet and dry ingredients, stir just until combined. Overmixing can make the muffins dense.
- Chop veggies finely: Make sure your spinach and carrots are finely chopped or grated so they blend evenly into the batter without weighing it down.
- Use fresh ingredients: Fresh baking powder and baking soda ensure the muffins rise properly. If they’re old, the muffins might turn out flat.
- Adjust baking time: Every oven is different, so check the muffins around the 25-minute mark by inserting a toothpick. If it comes out clean, they’re ready!
- Customize toppings: While sesame seeds add a nice crunch, you can also top the muffins with sunflower seeds, pumpkin seeds, or even a sprinkle of extra nutritional yeast for more flavor.
Frequently Asked Questions (FAQ's)
Yes, this recipe works with frozen spinach, too. But be sure to first thaw and drain well the spinach. For the best texture, my recommendation is to use fresh spinach leaves instead of frozen ones whenever you have them at hand.
Absolutely! These muffins freeze well. Just let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat them in the oven or microwave before serving.
Yes, you can substitute the regular flour with a gluten-free flour blend. Just ensure the blend includes a binding agent like xanthan gum for best results.
If you don’t have nutritional yeast, you can leave it out, but it does add a cheesy, savory flavor. For a different twist, you could try using vegan cheese shreds or miso paste.
What to serve with savoury spinach muffins?
- Pair them with a creamy avocado dip or red pepper hummus.
- Combine with vegan sour cream or a glass of non-dairy yogurt.
- Serve alongside weight-loss cucumber salad.
- Dip it in purple detox red cabbage soup, creamy broccoli soup, or a cozy green peas stew.
- Serve together with a meatless pasta salad, high-protein Mediterranean quinoa salad, or roasted baby potatoes as a side dish.
- Spread with an oil-free vegan ranch dressing or a vegan cheddar cheese.
- Or enjoy them as a hearty breakfast plate with a generous scoop of my tofu scramble for a protein-packed start to the day.
More Healthy Vegan Muffins
- Carrot pineapple muffins
- Strawberry lemon muffins
- Lemon poppy seed muffins
- Vegan cranberry orange muffins
- Banana muffins with 2 bananas
- Vegan blackberry muffins
📖 Recipe
Vegan Savoury Muffins with Spinach and Carrots (Egg-Free)
Equipment
- 1 1 standard 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
- 1 large mixing bowl
Ingredients
Veggies
- 2 cups baby spinach (or regular spinach) finely chopped
- 1 cup carrots grated or finely chopped (approx. 2 medium-sized carrots)
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons nutritional yeast
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon onion powder
- 1 teaspoon salt or more to taste
Wet Ingredients
- ¼ cup sunflower oil or any vegetable oil
- 1 teaspoon vinegar apple cider or white vinegar
- 1 cup water room temperature
For Topping (Optional)
- 2 tablespoons sesame seeds
Instructions
- Preheat your oven to 200°C (400°F). Line a muffin tin with liners or grease the cups. In a large bowl, whisk together flour, nutritional yeast, onion powder, baking soda, baking powder, and salt.2 cups all-purpose flour, 2 tablespoons nutritional yeast, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon onion powder, 1 teaspoon salt
- Stir in oil, vinegar, and water until just combined. Mix until just combined. DO NOT over-mix.¼ cup sunflower oil, 1 teaspoon vinegar, 1 cup water
- Gently fold in chopped spinach and grated carrots.2 cups baby spinach, 1 cup carrots
- Divide the batter evenly among greased muffin cups. Sprinkle with sesame seeds. Bake in a preheated oven at 200°C (400°F) for 25-27 minutes, or until a toothpick inserted into the center comes out clean.2 tablespoons sesame seeds
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Avoid leaving them longer in the tin to prevent sogginess on the bottoms from the moisture created during cooling. Enjoy warm or at room temperature.
Notes
- Store leftover muffins in an airtight container at room temperature for up to 2 days.
- For longer storage, keep the muffins in an airtight container in the fridge for up to 5 days. Simply warm them up in the microwave or oven before serving.
- To freeze, place them individually in an airtight container or freezer bag. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven or microwave.
- Don't overmix: When combining the wet and dry ingredients, stir just until combined. Overmixing can make the muffins dense.
- Chop veggies finely: Make sure your spinach and carrots are finely chopped or grated so they blend evenly into the batter without weighing it down.
- Use fresh ingredients: Fresh baking powder and baking soda ensure the muffins rise properly. If they’re old, the muffins might turn out flat.
- Adjust baking time: Every oven is different, so check the muffins around the 25-minute mark by inserting a toothpick. If it comes out clean, they’re ready!
- Customize toppings: While sesame seeds add a nice crunch, you can also top the muffins with sunflower seeds, pumpkin seeds, or even a sprinkle of extra nutritional yeast for more flavor.
Nutrition
If you try these egg-free savoury muffins, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Kayla DiMaggio says
These Spinach Muffins are so delicious! I loved how easy they were to make and they turned out great!
Marinela says
That's great, I'm so happy you loved them, Kayla! Thank you for sharing your feedback with us, I appreciate it a lot!
Tavo says
Just finished making a batch of these muffins and they are absolutely delicious! Thanks for sharing!
Marinela says
I'm glad you enjoyed them, Tavo, thank you for sharing your feedback with us!
Chris says
I thought savory muffins are not my thing, but then I came across your recipe! Oh wow, these are the best savory muffins ever. Thank you for sharing this incredible recipe.
Marinela says
Oh, I'm glad to hear that, Chris! Yes, savory muffins can be such a delightful treat 🙂 Thank you for your lovely comment!
Shilpa says
These savoury muffins look so delicious. They’ll be perfect for my kids’ lunchbox. Can I use frozen spinach instead or fresh?
Marinela says
Yes, you can use frozen spinach instead of fresh but make sure to thaw and drain it well first. If you give this recipe a try, please let us know how it went. Thank you for commenting, Shilpa.
nancy says
perfect savory take on muffins! now i'll be sure to get my veggie intake on the go!
Marinela says
Thank you for this lovely comment, Nancy, I'm so glad you like them!
Anaiah says
I love how nutritious these vegan spinach muffins are! They are perfect snacks for my toddler and are filled with healthy veggies in each bite. I would have never thought to make him a savoury muffin. Such a great idea!
Marinela says
Ohh, they'd be such a healthy snack for toddlers, I'm glad you like them, Anaiah, thank you for your lovely comment!