Vegan Savoury Muffins with Spinach and Carrots (Egg-Free)
Vegan Savory Muffins with Spinach and Carrots are the perfect easy, healthy option for breakfast, a quick snack, or even meal prep.These dairy-free, eggless, plant-based muffins, packed with cheesy flavor from nutritional yeast and loaded with veggies, are ideal for kids' lunchboxes and busy mornings!
Equipment
- 1 1 standard 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
- 1 large mixing bowl
Ingredients
Veggies
- 2 cups baby spinach (or regular spinach) finely chopped
- 1 cup carrots grated or finely chopped (approx. 2 medium-sized carrots)
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons nutritional yeast
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon onion powder
- 1 teaspoon salt or more to taste
Wet Ingredients
- ¼ cup sunflower oil or any vegetable oil
- 1 teaspoon vinegar apple cider or white vinegar
- 1 cup water room temperature
For Topping (Optional)
- 2 tablespoons sesame seeds
Instructions
- Preheat your oven to 200°C (400°F). Line a muffin tin with liners or grease the cups. In a large bowl, whisk together flour, nutritional yeast, onion powder, baking soda, baking powder, and salt.2 cups all-purpose flour, 2 tablespoons nutritional yeast, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon onion powder, 1 teaspoon salt
- Stir in oil, vinegar, and water until just combined. Mix until just combined. DO NOT over-mix.¼ cup sunflower oil, 1 teaspoon vinegar, 1 cup water
- Gently fold in chopped spinach and grated carrots.2 cups baby spinach, 1 cup carrots
- Divide the batter evenly among greased muffin cups. Sprinkle with sesame seeds. Bake in a preheated oven at 200°C (400°F) for 25-27 minutes, or until a toothpick inserted into the center comes out clean.2 tablespoons sesame seeds
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Avoid leaving them longer in the tin to prevent sogginess on the bottoms from the moisture created during cooling. Enjoy warm or at room temperature.
Notes
- Store leftover muffins in an airtight container at room temperature for up to 2 days.
- For longer storage, keep the muffins in an airtight container in the fridge for up to 5 days. Simply warm them up in the microwave or oven before serving.
- To freeze, place them individually in an airtight container or freezer bag. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven or microwave.
- Don't overmix: When combining the wet and dry ingredients, stir just until combined. Overmixing can make the muffins dense.
- Chop veggies finely: Make sure your spinach and carrots are finely chopped or grated so they blend evenly into the batter without weighing it down.
- Use fresh ingredients: Fresh baking powder and baking soda ensure the muffins rise properly. If they’re old, the muffins might turn out flat.
- Adjust baking time: Every oven is different, so check the muffins around the 25-minute mark by inserting a toothpick. If it comes out clean, they’re ready!
- Customize toppings: While sesame seeds add a nice crunch, you can also top the muffins with sunflower seeds, pumpkin seeds, or even a sprinkle of extra nutritional yeast for more flavor.
Nutrition
Calories: 134kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 333mgPotassium: 116mgFiber: 1gSugar: 1gVitamin A: 2251IUVitamin C: 2mgCalcium: 45mgIron: 1mg
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