Savoury Spinach Muffins (Easy & Healthy)
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
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
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.
Time needed: 55 minutes.
How to make vegan savory muffins with spinach?
- 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.
- Mix dry ingredients
In a big bowl, mix cornflour, all-purpose flour, baking soda, and spices.
- Mix wet ingredients
Next, in another bowl mix sparkling water and oil.
- 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.
- 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).
- 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.
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.
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.
Absolutely! You can substitute the all-purpose flour with a gluten-free baking mix.
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 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:
- Cute
- Soy and tofu free
- Flavorful
- Highly nutritious
- Kid-friendly food
- Perfect for lunch boxes
- Family-friendly
- Affordable
- Incredibly tasty and satisfying!
Savoury Spinach Muffins (Easy & Healthy)
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
- 1/3 cup sunflower oil
- 1+3/4 cup sparkling water
- 2 tbsp sesame seeds
- 1+1/2 tsp salt or more to taste
- 1 tsp baking soda
- 1/2 tsp onion powder
- 1/4 tsp freshly ground black pepper, garlic powder, ground cumin 1/4 tsp 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.
- In a big bowl, mix cornflour, all-purpose flour, baking soda, and spices.
- Next, in another bowl mix sparkling water and oil.
- 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.
- 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).
- 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.
Nutrition
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💚
These Spinach Muffins are so delicious! I loved how easy they were to make and they turned out great!
That’s great, I’m so happy you loved them, Kayla! Thank you for sharing your feedback with us, I appreciate it a lot!
Just finished making a batch of these muffins and they are absolutely delicious! Thanks for sharing!
I’m glad you enjoyed them, Tavo, thank you for sharing your feedback with us!
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.
Oh, I’m glad to hear that, Chris! Yes, savory muffins can be such a delightful treat 🙂 Thank you for your lovely comment!
These savoury muffins look so delicious. They’ll be perfect for my kids’ lunchbox. Can I use frozen spinach instead or fresh?
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.
perfect savory take on muffins! now i’ll be sure to get my veggie intake on the go!
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!
Ohh, they’d be such a healthy snack for toddlers, I’m glad you like them, Anaiah, thank you for your lovely comment!