Savoury Spinach Muffins (Easy & Healthy)

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

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.

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!
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
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
  • 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.
    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!

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Love, Marinela💚



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