A powerhouse breakfast or snack, these Savoury Spinach Scallion Muffins are a nutrition powerhouse packing plant protein and greens. They’re easy to make and will become your go-to meal prep friendly snack or morning grab and go (I’m speaking from experience, anyway). Slice them in half, smear a little vegan cream cheese, vegan butter, avocado or hummus and store the rest in the freezer for an emergency snack situation.
I almost called these fluffy rolls scones, because you know how cool would Savoury Spinach Scallion Scones sound? But, alas, I used a muffin tin for ease and beautiful shape, and the result is this savoury muffin. This is a great option for muffin lovers that don’t have a a sweet-tooth, or those who prefer a savoury breakfast. They can also function as a side to your lunch or dinner, like a dinner roll but super nutrient dense!
whats in these Savoury Spinach Scallion Muffins?
This recipe is vegan, gluten free, refined sugar free, oil free, grain free and high in protein. It is super duper meal prep friendly and can be stored in the freezer if made in advance.
Chickpea flour → is the alternative flour I love to use! It’s one of my favourites because it adds plant protein, fluffs up really nicely in comparison with other gluten-free flours like oat flour. It also happens to be grain free, as it is basically ground up chickpeas, making this a grain-free friendly recipe.
Nutritional yeast → a very well known vegan “cheezy” ingredient. I’ve used this ingredient in many recipes, so longtime Veggiekins readers, I know you know what this is! It adds not only a cheezy flavour, but also a savoury note that can sometimes be challenging to achieve when cooking vegan. Bonus, it’s high in protein, at 8 grams of protein in just 2 tbsp and it contains a full spectrum of B vitamins and is a source of zinc and magnesium, among other vitamins.
Spinach → is the green of choice in this recipe! It’s not overpowering in flavour, and cooks down nicely, making it a little easier to hide, especially for picky eaters. Spinach contains potassium, magnesium and high levels of vitamins C and K, carotenoids, iron and calcium.
Plant mylk → brings this recipe together and I really like to use light coconut milk. I promise, you won’t taste it in this recipe, and it won’t add sweetness at all. It’s a great milk of choice because although it’s a dairy free milk, it has a higher fat content, which also adds to the moisture of the recipe without the use of added oils or butters. Also, incorporating a healthy fat into your meals is really smart because it helps to optimize absorption of all the amazing nutrients in the food you’re eating.
Add-ins → the rest is kind of up to you, but I highly recommend additions of scallions, caramelized onion or garlic and frozen corn. See my secrets to success notes below for more suggestions.
secrets to success
If you’re having trouble finding chickpea flour, you can check your local Indian grocer, where it is often even more affordable. It can also be called besan or gram flour. I would not recommend substituting this flour as it is essential for texture and I have not had success myself with other flours. Substitute at your own risk.
I like to use frozen chopped spinach when making this recipe, because it’s easy to add a heftier amount of spinach to the recipe. You can use either fresh or frozen, but I would recommend sautéing before adding to the batter for best results and a little extra flavour.
For the add ins, it’s important that you don’t add too much, and don’t add anything too heavy. If you do, it will sink to the bottom of the muffin, and certain ingredients, like mushrooms for example, will make the muffin soggy. Go for ingredients that aren’t too high in water content, especially if you intend to meal prep and freeze these, as it just won’t store well. I recommend scallions, caramelized onions and garlic, and frozen roasted corn for extra flavour, but use a light hand with corn because it can get heavy too.
To store and re-heat these muffins, I recommend pre-slicing them horizontally. Cutting through frozen bread or baked goods can be really difficult, and you’ll want to cut it in half to toast with ease because my favourite way to re-heat is to pop it in the toaster. So, slice before you freeze! Make sure you store in an airtight container after fully cooled. I like to pop mine into a stasher bag.
If you try this recipe out, tag me on Instagram @veggiekinsso I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Preheat oven to 400F and prepare your flax egg by mixing ground flax with water. Set aside until it thickens.
Meanwhile, in a pan over medium heat, sauté spinach with garlic and a touch of salt, just until soft and cooked down. Set aside.
In a large mixing bowl, whisk together chickpea flour, nutritional yeast flakes, baking soda, salt, onion and garlic powder until no clumps remain. Make a well in the center of the dry ingredients, and add flax egg and coconut milk. Stir with a spatula until a smooth batter forms.
Finally, fold scallions and cooked spinach (and any other add-ins you’re using) into the batter then using an ice cream scoop, fill muffin tin about 3/4 full with batter. Bake for about 20 minutes at 400F.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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