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    Home » Recipes

    Easy Savoury Vegan Spinach Muffins

    Published: Mar 18, 2022 · Modified: Apr 5, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 12 Comments

    Jump to Recipe Print Recipe

    If you're more of a savoury breakfast or snack lover, you're going to adore these Easy Savoury Vegan Spinach Muffins! They're full of the goodness of spinach and have a great cheesy flavour so everyone will love them!

    We all know and love a yummy breakfast muffin, sweet & fluffy, and studded with fruits or little bits of chocolate. They're a sneaky way to eat cake for breakfast, which is probably why they're so popular! But what if you're more of a savoury-in-the-morning kind of person but want a little treat? These Easy Vegan Savoury Muffins are just the thing and have the advantage of being sugar free too!

    A pile of vegan savoury spinach muffins that have been topped with cherry tomatoes this recipe

    🌿 Savoury Muffin Ingredients

    The ingredients to make these yummy vegan muffins are wholesome and easy to find.

    1. Spinach- I use frozen spinach here. It comes in blocks and there is no need to blanch, then wring it out. If you do use fresh spinach, make sure you cook it down and really give it a good squeeze! You would need around 500g/1pound of fresh spinach cooked down.
    2. Flour- plain or wholewheat- All Purpose or Wholewheat , or even spelt flour work well for these muffins. If you want a gluten-free muffin, why not try our Mini Frittatas, which are naturally gluten free.
    3. Nutritional Yeast- Don't skip this! It give a great cheesy flavour that pairs so well with the spinach. I buy mine in bulk just so I can make lots of cheesy vegan recipes.
    4. Cherry Tomatoes- a simple halved tomato on top gives a little burst of freshness.
    5. Chilli Powder- I love giving these muffins a kick with some cayenne pepper. How much you add is up to you! Leave this ingredient out if you're not a chilli lover or if you're making these with or for kiddos.
    6. Linseed/Flaxseed- ground up linseed is the binder in this recipe. It also adds fibre and omegas!
    7. Vegetable Oil- no need to faff around with butter. Simple vegetable oil of your choice will work perfectly.
    8. Plant Milk- choose a non-sweetened plant based milk. I like oat milk, but use whatever you have.
    A hand is reaching in to pick up a vegan muffin. One muffin is broken up to show the spinach inside it.

    👩‍🍳 How to

    For the low-down on how to make these vegan savoury muffins and the full list of ingredients and their weights, skip down to the recipe card. These instructions are a helpful visual guide for you to reference!

    • Thaw out your spinach blocks. You can microwave or heat gently in a pan. Pat dry with a clean cloth. If it is very liquidy, gently squeeze out extra liquid.
    • Mix together the linseed and water and leave aside.
    • Put all the dry ingredients (Flour, nutritional yeast, salt, chilli powder and baking powder into a large bowl. Mix.
    • Blocks of frozen spinach in a bowl, ready to thaw out for the muffins.
      1) Spinach Blocks
    • The thawed out spinach in a bowl, ready to use.
      2) The thawed out spinach, ready to use.
    • Make the linseed (flaxseed) mixture in a little bowl.
      3) Make the linseed (flaxseed) mixture.
    • Mix together all the dry ingredients for the savoury muffins in a large bowl
      4) Mix together all the dry ingredients in a large bowl
    • Add the Spinach, Linseed mixture, Oil and mix.
    • Gently fold in the plant milk. Do not over mix!
    • Into the dry ingredients Add oil, spinach and linseed.
      5) Add oil, spinach and linseed.
    • Add the plant milk to the vegan muffin mixture  and mix.
      6) Add the plant milk and mix.
    • The mixture for the muffins should not be overmixed.
      7) The mixture for the muffins should not be overmixed.
    • Spoon onto a lined muffin tin and top with cherry tomatoes.
      8) Spoon onto a lined muffin tin and top with cherry tomatoes.
    • Spoon out the muffin mix into a 12 hole muffin tin that you have lined.
    • Top the muffins with halved cherry tomatoes, pressing them in firmly.
    • Bake!
    • The muffins are done when they are gently golden on top and springy to touch.
    Freshly baked muffins in a muffin tin, just out of the oven.

    ❓FAQ and Troubleshooting

    Can these muffins be made gluten free?

    You can use gluten free flour to make these muffins. Gluten free flour can be a little dry so you might need to add in more plant milk.

    My muffins are too dry!

    You might have added too much flour. I prefer to weigh out my flour for accuracy. If you are using cups, be sure to not pack in your cup of flour and to level it off at the top with a knife.

    My muffins are too wet!

    If your spinach was very soggy it might have made the muffins too wet. The spinach should be slightly dried and not liquidy.

    Can I use fresh spinach to make these muffins?

    Yes, you will need around 500g/1 pound spinach. Clean it well, steam then wring it out so it is not too wet.

    How long will these vegan muffins store for?

    Up to 5 days in an airtight container or up to 3 months in the freezer. They taste great reheated so pop in the oven for a few minutes to warm up!

    Can I put other toppings on these muffins?

    Yes! Add pine nuts, olives, capers or sunflower seeds for crunch. Anything small and savoury will be delicious.

    🥯Serving Ideas and Similar recipes.

    Of course, you don't need to save these Easy Vegan Savoury Spinach Muffins just for breakfast, they make a great afternoon snack, or would be delicious made mini, and served as a canape. (If you love the canape idea you should definitely check out all our Vegan Canapes!)

    Why not try these other recipes to serve with your muffins?

    1. Vegan Raspberry Muffins
    2. Easy Vegan Rhubarb Cake
    3. Chocolate Vegan Zucchini Muffins
    4. And if you love spinach- why not try our gorgeous spinach cake! Vegan Cardamom & Spinach Celebration Cake

    If you love this idea, please share this post with your friends and comment below; this helps others find my yummy recipes!

    Love & Vegan Yummies,

    Louise xx

     

    A stack of vegan savoury muffins with spinach and a little tomato on top.

    Easy Vegan Savoury Spinach Muffins

    Easy and a bit cheesy, these vegan savoury muffins are a great snack or breakfast treat. Packed with spinach and great for kids too!
    Prevent your screen from going dark
    4.65 from 14 votes
    Print Pin Rate
    Course: Breakfast, lunch, Snack
    Cuisine: snack, Vegan
    Keyword: baking, savoury muffin, savoury spinach muffin, spinach muffin, vegan baking
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Calories: 219kcal
    Author: Louise-Claire Cayzer

    Equipment

    • 1 Muffin Tin
    • 1 Mixing Bowl
    • 12 Muffin cases

    Ingredients

    • 90 ml sunflower oil
    • 2 tablespoon ground linseed (mixed with 6 tablespoon water)
    • 375 g plain flour (all-purpose flour. You can also use wholewheat flour if you like. )
    • 2 teaspoon baking powder
    • ½ teaspoon cayenne pepper (or to taste)
    • ⅓ teaspoon salt
    • 50 g nutritional yeast
    • 170 g frozen spinach (or use 500g fresh & cook down)
    • 350 ml plant milk
    • 6 cherry tomatoes (to decorate)

    Instructions

    • Pre-heat oven to 190⁰C/375°F/Gas 5 and put muffin cases in 12 piece muffin tin.
    • In a small bowl, combine the ground linseed and water. Leave for a few minutes to let the linseed absorb the water a bit.
      2 tablespoon ground linseed
    • Thaw the spinach & squeeze to remove excess moisture , chop it up a bit so the pieces are able to be mixed in easily (or if using fresh spinach, gently steam, squeeze out & chop)
      170 g frozen spinach
    • In one bowl, mix together the nutritional yeast, flour, baking powder, chilli powder & salt
      375 g plain flour, 2 teaspoon baking powder, ½ teaspoon cayenne pepper, ⅓ teaspoon salt, 50 g nutritional yeast
    • Add the linseed to the dry ingredients, along with the oil, plant milk and spinach.
      90 ml sunflower oil, 350 ml plant milk, 170 g frozen spinach
    • Stir until combined.
    • Spoon the mixture into each muffin case and top with half a cherry tomato.
      6 cherry tomatoes
    • Bake for 20 minutes. By this time the tops should be a golden brown. Put a skewer in one of them and make sure it comes out clean. They may need an extra 5 minutes.
    • Once cooked, take the muffins out the tin and put on a cooling rack.

    Notes

    You can add other items to this recipe! Olives, capers or a little bit of vegan cheese in the middle.
    This recipe freezes well for up to 3 months. Thaw and re-heat in the oven for a lovely fresh-baked taste.

    Nutrition

    Serving: 1g | Calories: 219kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 161mg | Potassium: 202mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1798IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. Sarah Morgan says

      January 24, 2020 at 12:43 pm

      Recipe looks great but wanted to say I noticed a typo on the amount of flour....unless these muffins feed an army, aha!

      Reply
      • Louise-Claire Cayzer says

        January 24, 2020 at 4:48 pm

        Ha! Thanks Sarah! Will fix it asap 🙂

        Reply
    2. Sally says

      January 10, 2021 at 3:21 pm

      5 stars
      Super tasty muffins! Definitely needed some salt added (for my taste anyway!) Would be great with some spring onion sprinkled on top and maybe some vegan cheese mixed in too. Thank you for a tasty recipe!!

      Reply
      • Louise-Claire Cayzer says

        January 10, 2021 at 6:42 pm

        Spring onion on top sounds like a great idea!! And vegan cheese too 🙂 The great thing about these muffins is you can get a little creative with them. So pleased you liked them.

        Reply
    3. Nathan says

      March 18, 2022 at 7:52 pm

      5 stars
      Love these spinach muffins, so perfect for a nice filling breakfast. Thanks for the recipe!

      Reply
    4. Gina says

      March 18, 2022 at 7:58 pm

      5 stars
      Always enjoy finding new vegan recipes to try. These spinach muffins were delicious. Definitely a tasty way to start your morning. Looking forward to making again!

      Reply
    5. Kate says

      March 18, 2022 at 10:04 pm

      5 stars
      Saw these in my feed this morning and had to make them! They were great! I'll definitely make them again.

      Reply
    6. Anjali says

      March 18, 2022 at 10:41 pm

      5 stars
      These muffins turned out great! I made a big batch and we used them as a grab and go breakfast for my family all week long!

      Reply

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    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

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