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

Savoury Spinach Muffins (Easy & Healthy)

Marinela Malcheva
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 minutes
Cook Time 45 minutes
Total Time 55 minutes
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
  • 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
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