• Skip to main content
  • Skip to primary sidebar
Go Eat Green
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast

    Savoury Spinach Muffins (Easy & Healthy)

    Published: Jan 24, 2022 by Marinela

    Jump to Recipe Print Recipe

    Savoury spinach muffins are an easy make-ahead vegan breakfast, healthy brunch, or appetizer idea. These portable veggie-packed savory muffins with spinach are perfect eggless snacks for kids' school lunch boxes, birthday parties, or picnics.

    These yummy muffins with a tender crumb and crunchy sesame top are really the best! They're both freezer-friendly and budget-friendly. You can make a big batch and enjoy them as quick grab-and-go snacks all week long.

    Super Healthy Spinach Breakfast Muffins

    Two savory breakfast muffins with spinach on wooden table as and easy make-ahead breakfast or lunch box snack for school or work.

    You know me, I always start my day with some nourishing smoothie blend but there are days I desire something salty and rich, fresh out of the oven.

    If you are in for a hearty, wholesome baked treat then you must try these simple yet incredibly delicious spinach & carrot muffins.

    Truly, these plant-based beauties are entirely egg-free and dairy-free. Kids will adore their lovely moist texture and vibrant color. Just like these colorful mini chickpea frittatas.

    Oh, I forgot to mention how filling they are, especially if you couple them with non-dairy yogurt or warming soup. Also, you could serve them with a big bowl of salad for a complete weeknight dinner. They are a cheap lunch idea for work, too. These little bites are so versatile and so good for you, you're gonna love them!

    The Ingredients You Need

    Simple plant-based ingredients for making eggless muffins: fresh spianch, carrots, sprinkling water, all purpose flour, corn flour, sesame seeds, and seasonings.

    You'll need a few inexpensive pantry staples to make these light make-ahead savory muffins. Here they are:

    • Fresh spinach
    • Carrots
    • Corn flour
    • All purpose flour
    • Sunflower oil
    • Sparkling water
    • Sesame seeds
    • Salt, baking soda, freshly ground black pepper, ground cumin, garlic powder and onion powder

    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.

    Best eggless vegan muffins with super moist texture.

    Time needed: 55 minutes.

    How to make vegan savory muffins with spinach?

    1. Chop spinach and carrots

      First, thoroughly rinse, dry, and finely chop spinach leaves. Next, grate your carrots. This way, you won't end up with big chunks of spinach in your muffins. In the meantime, preheat the oven to 356°F / 180°C. If not using a non-stick muffin tin, lightly grease with oil or use muffin liners. I used silicone muffin liners.

      Finely chopped fresh spinach and grated carrots on wooden cutting board for baking savory vegetarian muffins recipe.

    2. Mix dry ingredients

      In a big bowl, mix cornflour, all-purpose flour, baking soda, and spices.

      Dry ingredients mixed in a bowl for making vegan savory muffins.

    3. Mix wet ingredients

      Next, in another bowl mix sparkling water and oil.

      Wet ingredients for an easy meal prepping

    4. Make the batter

      After that, pour out wet ingredients into the bowl with dry ingredients and gently mix until well incorporated. Be careful not to overmix it because overmixing prevents the muffins to be soft and tender. Once the batter is made, gently fold in finely chopped spinach and shredded carrots.

      Simple muffin butter with spinach and carrots

    5. Bake your spinach muffins

      Fill each muffin cup with the mixture. I used a 12 cup muffin tin and filled them to the full. Sprinkle sesame seeds on top. Bake for 40-45 minutes or until an inserted toothpick comes out clean (a few crumbs are ok).

      Muffin pan lined with silicone muffin liners filled with plant-based batter topped with sesame seeds.

    6. Serve and enjoy

      Serve warm or at room temperature. Keep any leftovers on the kitchen counter for up to 3 days (if not too hot), or refrigerated for 5-6 days. Freeze in freezer-friendly containers or bags for up to 2 months. Let them thaw before serving. Simply take them out of the freezer the night before eating. Alternatively, you can reheat in a microwave or oven.

      Baked savoury muffins topped with sesame seeds on wooden cutting board filled with healthy vegetables.

    Can I make these muffins with frozen spinach?

    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.

    Are these vegetable muffins freezer-friendly?

    Sure, just let them cool completely on a cooling wire rack before freezing. You can store your homemade veggie muffins in freezer-friendly containers or bags and freeze them for up to 2 months. Only let them thaw before serving. Simply take them out of the freezer the night before eating. Alternatively, you can reheat in a microwave or oven.

    Can these vegan muffins be gluten-free?

    Absolutely! You can substitute the all-purpose flour with a gluten-free baking mix.

    What to serve with savoury spinach muffins?

    Delicious freezer-friendly muffins with spinach on wooden board with fresh spinach and chopped carrots.
    • 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 the with a oil-free vegan ranch dressing or a vegan cheddar cheese

    Why You'll Love these Egg-free Muffins with Spinach? They're:

    Egg-free and dairy-free vegan muffins with corn flour.
    • Cute
    • Soy and tofu free
    • Flavorful
    • Highly nutritious
    • Kid-friendly food
    • Perfect for lunch boxes
    • Family-friendly
    • Affordable
    • Incredibly tasty and satisfying!

    📖 Recipe

    Savoury healthy vegan spinach muffins with carrots and corn flour for breakfast, brunch, or snack

    Savoury Spinach Muffins (Easy & Healthy)

    Marinela
    Savoury spinach muffins are an easy make-ahead vegan breakfast, healthy brunch, or appetizer idea. These portable veggie-packed savory muffins with spinach are perfect eggless snacks for kids' school lunch boxes, birthday parties, or picnics.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Appetizer, Breakfast, Brunch, dinner, Side Dish, Snack
    Cuisine dairy-free, Plant-based, Vegan, Vegetarian
    Servings 12 muffins
    Calories 146 kcal

    Equipment

    • 1 muffin pan 12 cup
    • 1 Wooden cutting board
    • 2 Bowls
    • 1 Knife
    • 1 Spoon

    Ingredients
      

    • 3 cups fresh spinach loosely packed, rinsed, drained, finely chopped
    • 1 cup carrots grated (approx. 2 medium sized carrots)
    • 1 cup corn flour
    • 1 cup all-purpose flour
    • â…“ cup sunflower oil
    • 1+¾ cup sparkling water
    • 2 tablespoon sesame seeds
    • 1+½ teaspoon salt or more to taste
    • 1 teaspoon baking soda
    • ½ teaspoon onion powder
    • ¼ teaspoon freshly ground black pepper, garlic powder, ground cumin ¼ teaspoon each

    Instructions
     

    • First, thoroughly rinse, dry, and finely chop spinach leaves. Next, grate your carrots. This way, you won't end up with big chunks of spinach in your muffins. In the meantime, preheat the oven to 356°F / 180°C. If not using a non-stick muffin tin, lightly grease with oil or use muffin liners. I used silicone muffin liners.
      Finely chopped fresh spinach and grated carrots on wooden cutting board for baking savory vegetarian muffins recipe.
    • In a big bowl, mix cornflour, all-purpose flour, baking soda, and spices.
      Dry ingredients mixed in a bowl for making vegan savory muffins.
    • Next, in another bowl mix sparkling water and oil.
      Wet ingredients for an easy meal prepping
    • After that, pour out wet ingredients into the bowl with dry ingredients and gently mix until well incorporated. Be careful not to overmix it because overmixing prevents the muffins to be soft and tender. Once the batter is made, gently fold in finely chopped spinach and shredded carrots.
      Simple muffin butter with spinach and carrots
    • Fill each muffin cup with the mixture. I used a 12 cup muffin tin and filled them to the full. Sprinkle sesame seeds on top. Bake for 40-45 minutes or until an inserted toothpick comes out clean (a few crumbs are ok).
      Muffin pan lined with silicone muffin liners filled with plant-based batter topped with sesame seeds.
    • Serve warm or at room temperature. Keep any leftovers on the kitchen counter for up to 3 days (if not too hot), or refrigerated for 5-6 days. Freeze in freezer-friendly containers or bags for up to 2 months. Let them thaw before serving. Simply take them out of the freezer the night before eating. Alternatively, you can reheat in a microwave or oven.
      Baked savoury muffins topped with sesame seeds on wooden cutting board filled with healthy vegetables.

    Nutrition

    Calories: 146kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1194mgPotassium: 97mgFiber: 1gSugar: 1gVitamin A: 2485IUVitamin C: 3mgCalcium: 32mgIron: 1mg
    Keyword easy muffins recipe, egg free muffins, eggless spinach muffins, freezer friendly muffins, healthy savoury spinach muffins, kid friendly recipes, no banana, spinach breakfast muffins, vegan savory spinach muffins
    Tried this recipe?Snap a photo & tag me @go_eatgreen or #go_eatgreen!

    Did you try these easy savoury spinach muffins? If you tried it, please rate it, leave a comment below, and share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. I would love to see your pictures and your comments just make my day!

    Follow me on Pinterest for more easy and delicious vegan recipe ideas.

    Love, Marinela💚

    More Breakfast

    • Blueberry lemon overnight oats with vibrant purple color in a jar
      Blueberry Lemon Overnight Oats For Weight Loss
    • Creamy mushroom polenta dish garnished with fresh rosemary and vegan parmesan cheese for savory breakfast, appetizer, side dish, lunch or dinner
      Creamy Vegan Mushroom Polenta Recipe
    • Woman's hands holding creamy chocolate coffee smoothie in a cup on table with woolen scarf
      Recipe For Coffee Smoothie (Easy Protein Breakfast Drink)
    • Fresh winter fruit salad with homemade poppy seed dressing in a glass cup with wooden spoon
      Best Winter Fruit Salad For A Crowd

    Filed Under: Breakfast, Side dish, Snacks Tagged With: easy muffins recipe, egg free muffins, eggless spinach muffins, freezer friendly muffins, healthy savoury spinach muffins, kid friendly recipes, no banana, spinach breakfast muffins, vegan savory spinach muffins

    Reader Interactions

    Comments

    1. Kayla DiMaggio

      January 24, 2022 at 7:58 pm

      5 stars
      These Spinach Muffins are so delicious! I loved how easy they were to make and they turned out great!

      Reply
      • Marinela

        January 27, 2022 at 1:22 am

        That's great, I'm so happy you loved them, Kayla! Thank you for sharing your feedback with us, I appreciate it a lot!

        Reply
    2. Tavo

      January 24, 2022 at 8:30 pm

      5 stars
      Just finished making a batch of these muffins and they are absolutely delicious! Thanks for sharing!

      Reply
      • Marinela

        January 27, 2022 at 1:24 am

        I'm glad you enjoyed them, Tavo, thank you for sharing your feedback with us!

        Reply
    3. Chris

      January 24, 2022 at 8:58 pm

      5 stars
      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.

      Reply
      • Marinela

        January 27, 2022 at 1:25 am

        Oh, I'm glad to hear that, Chris! Yes, savory muffins can be such a delightful treat 🙂 Thank you for your lovely comment!

        Reply
    4. Shilpa

      January 24, 2022 at 9:54 pm

      5 stars
      These savoury muffins look so delicious. They’ll be perfect for my kids’ lunchbox. Can I use frozen spinach instead or fresh?

      Reply
      • Marinela

        January 27, 2022 at 1:28 am

        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.

        Reply
    5. nancy

      January 24, 2022 at 11:59 pm

      5 stars
      perfect savory take on muffins! now i'll be sure to get my veggie intake on the go!

      Reply
      • Marinela

        May 26, 2022 at 12:06 am

        Thank you for this lovely comment, Nancy, I'm so glad you like them!

        Reply
    6. Anaiah

      January 25, 2022 at 9:18 pm

      5 stars
      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!

      Reply
      • Marinela

        January 27, 2022 at 1:32 am

        Ohh, they'd be such a healthy snack for toddlers, I'm glad you like them, Anaiah, thank you for your lovely comment!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

    More about me →

    Popular

    • Weight loss overnight oats in a jar with raspberries, banana, blueberries, and mint
      Weight Loss Overnight Oats (Easy Make-Ahead Breakfast)
    • Easy vegan scrambled eggs with chickpea flour (no tofu)
      Easy Vegan Scrambled Eggs With Chickpea Flour (No Tofu)
    • Cucumber vinegar salad recipe with red onion and sesame seeds. Easy vegan side dish.
      Cucumber Vinegar Salad Recipe (Weight-Loss Side Dish)
    • Recipe for unleavened bread for Passover Festival. Bible flatbread, homemad and easy to make with red wine and open Bible. No yeast, yeast-free bread.
      3 Ingredient Recipe for Unleavened Bread (Bread Without Yeast)
    • Recipe for peach smoothie without yogurt. Creamy vegan beverage.
      Recipe for Peach Smoothie Without Yogurt or Banana (Vegan)
    • Best recipe for potato latkes without eggs or matzo meal. Easy, gluten-free , vegan pancakes.
      Best Recipe for Potato Latkes (Crispy No Eggs Vegan Pancakes)

    Footer

    ↑ BACK TO TOP

    About

    • Privacy Policy
    • Meet Marinela

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Go Eat Green