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!
🌿 Savoury Muffin Ingredients
The ingredients to make these yummy vegan muffins are wholesome and easy to find.
- 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.
- 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.
- 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.
- Cherry Tomatoes- a simple halved tomato on top gives a little burst of freshness.
- 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.
- Linseed/Flaxseed- ground up linseed is the binder in this recipe. It also adds fibre and omegas!
- Vegetable Oil- no need to faff around with butter. Simple vegetable oil of your choice will work perfectly.
- Plant Milk- choose a non-sweetened plant based milk. I like oat milk, but use whatever you have.
👩🍳 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.
1) Spinach Blocks 2) The thawed out spinach, ready to use. 3) Make the linseed (flaxseed) mixture. 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!
5) Add oil, spinach and linseed. 6) Add the plant milk and mix. 7) The mixture for the muffins should not be overmixed. 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.
❓FAQ and Troubleshooting
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.
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.
If your spinach was very soggy it might have made the muffins too wet. The spinach should be slightly dried and not liquidy.
Yes, you will need around 500g/1 pound spinach. Clean it well, steam then wring it out so it is not too wet.
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!
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?
- Vegan Raspberry Muffins
- Easy Vegan Rhubarb Cake
- Chocolate Vegan Zucchini Muffins
- 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
Easy Vegan Savoury Spinach Muffins
Equipment
- 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 & salt375 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.
Sarah Morgan says
Recipe looks great but wanted to say I noticed a typo on the amount of flour....unless these muffins feed an army, aha!
Louise-Claire Cayzer says
Ha! Thanks Sarah! Will fix it asap 🙂
Sally says
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!!
Louise-Claire Cayzer says
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.
Nathan says
Love these spinach muffins, so perfect for a nice filling breakfast. Thanks for the recipe!
Gina says
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!
Kate says
Saw these in my feed this morning and had to make them! They were great! I'll definitely make them again.
Anjali says
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!