Easy Vegan Savoury Spinach Muffins

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

4.45 from 9 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, lunch, Snack

Cuisine: snack, Vegan

Servings: muffins

Calories: 219kcal

Author: Louise-Claire Cayzer

Equipment

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

Metric - American

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.

🌶️Substitutions & Variations

Use this savory muffin recipe as a template and try other variations: As a rule of thumb, you can add up to ½cup/50g of other 'bits' to the batter before it will really mess with the lift and crumb.

Gluten-Free - use your favourite gluten-free flour. I've tested this recipe with Doves Farm gluten-free flour.
Chia Eggs- This recipe uses linseed/flax seed to bind the muffins, however you can swap this for chia seeds. Use the same quantity specified for the linseed.
Sun-dried tomatoes- or semi-dried tomatoes chopped are delicious, especially if you add some extra cheese.
Extra Cheesy- Add half a cup of grated vegan cheese to the batter before baking (and maybe some on top!)
Green Onion- Finally chop some green onions to fold into the batter before baking for a lovely tang. (Or you could add in some garlic powder or onion powder).
Chopped bell peppers- choose the colours you like best.
Fresh Herbs- such as parsley or basil.
Dried herbs- choose a pre-made mixture such as an 'italian herbs' mixture, or just some thyme, oregano or rosemary or maybe some black pepper.
Pumpkin Seeds, Sesame or Sunflower seeds - added to the batter or popped on top of the muffins.

Nutrition