Vegan Spinach & Mushroom Muffins
These Savory Vegan Spinach & Mushroom Muffins are fluffy, nutritious, and packed with delicious umami flavor. They’re perfect for breakfast, brunch, snacks, or meal prep. Mushrooms add depth and richness, while spinach brings color and nutrients.
Unlike sweet muffins, these are savory, protein-rich, and satisfying, making them a great grab-and-go option for busy mornings or healthy lunches.
🛒 Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp black pepper
Wet Ingredients
- 1 cup unsweetened plant milk (almond, soy, or oat)
- 2 tbsp olive oil
- 1 tbsp lemon juice or apple cider vinegar
Vegetables & Flavor
- 1 cup fresh spinach, chopped
- ¾ cup mushrooms, finely chopped
- 2 cloves garlic, minced
- ¼ cup green onion, chopped
- 2 tbsp nutritional yeast (adds cheesy flavor)
👩🍳 Instructions
1️⃣ Preheat the Oven
Preheat oven to 375°F (190°C).
Line or grease a 12-cup muffin tin.
2️⃣ Cook the Vegetables
Heat a small pan with a little olive oil.
Sauté:
- mushrooms
- garlic
Cook for 3–4 minutes until mushrooms soften.
Add spinach and cook until wilted.
Let the mixture cool slightly.
3️⃣ Mix the Dry Ingredients
In a bowl combine:
- flour
- baking powder
- baking soda
- salt
- black pepper
4️⃣ Mix the Wet Ingredients
In another bowl whisk together:
- plant milk
- olive oil
- lemon juice
5️⃣ Combine the Batter
Add wet ingredients to the dry ingredients.
Fold in:
- sautéed mushrooms and spinach
- green onions
- nutritional yeast
Mix until just combined.
6️⃣ Fill Muffin Tin
Divide batter evenly into muffin cups (about ¾ full).
Optional: top with extra mushrooms or herbs.
7️⃣ Bake
Bake for 18–22 minutes until golden and firm.
Let cool 5–10 minutes before removing from the pan.
🍽 Serving Ideas
These savory muffins pair well with:
🥑 avocado slices
🥗 fresh salad
🍅 tomato soup
🥣 hummus or vegan spread
They’re also great inside lunch boxes or picnic baskets.
💡 Tips for the Best Muffins
⭐ Use nutritional yeast for a cheesy flavor.
⭐ Add sun-dried tomatoes or olives for Mediterranean flavor.
⭐ For extra protein, add crumbled tofu or chickpea flour.
⭐ Store in the fridge for 4–5 days.
These Vegan Spinach & Mushroom Muffins are savory, fluffy, and full of flavor. They’re a perfect make-ahead breakfast or snack that proves vegan baking can be both healthy and delicious.
