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.
1cupcarrotsgrated (approx. 2 medium sized carrots)
1cupcorn flour
1cupall-purpose flour
⅓cupsunflower oil
1+¾cupsparkling water
2tablespoonsesame seeds
1+½teaspoonsaltor more to taste
1teaspoonbaking soda
½teaspoononion powder
¼teaspoonfreshly ground black pepper, garlic powder, ground cumin¼ 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.
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.