The Vegan Spinach Muffins are amazing. You can make them in 32 minutes. We use plant-based products. Vegans can have this as a snack without guilt. The ingredients are not complicated. These muffins are soft and fluffy. Along with it, these Vegan Spinach Muffins are nutritious as well. The vegan products create moisture in the muffins. Spinach is the main ingredient. It gives the muffins a nice color. They also provide a good taste to the muffins. These muffins are also not that heavy. Prepare them for either lunch, breakfast, or just a snack. These muffins are satisfying. You can customize the muffins by changing the ingredients as well.
STATS:
- Number of calories: 150 kcal
- Prep duration: 10 minutes
- Cook duration: 22 minutes
- Total time: 32 minutes
- Portion size: 1 muffin
- Cuisine: American
- Course: Breakfast/Snack
- Diet: Vegan
- Serving: 12
EQUIPMENT:
- Spatula
- Measuring spoons & cups
- Blender
- Whisk
- Mixing bowls
- Paper muffin liners
- Muffin tray
INGREDIENTS:
- ½ tsp salt
- Two cups flour (whole-wheat)
- Half tsp baking soda
- 1 cup fresh spinach leaves
- Three-quarters cup almond milk (unsweetened)
- ⅓ cup olive oil
- Half a cup of sugar
- One tsp garlic powder
- 1 tsp lemon juice
- One tbsp baking powder
- Half teaspoon pepper (black)
INGREDIENT NOTES:
WHOLE WHEAT FLOUR:
- Flour provides a shape to the muffins. Flour also has fiber in it. Using all-purpose flour is also an option. It will make the muffins feel lighter.
SPINACH:
- This is the main flavor in the muffins. It provides a nice color as well. Spinach contains vitamin A & iron. Spinach also gives moisture to the muffins. Another substitute option is kale.
PLANT MILK:
- We use plant milk because it is vegan-friendly. It gives moisture to the muffin mix. It easily mixes all the products. You can utilize any kind of vegan milk for this purpose.
OIL:
- You do not need dairy to keep the muffins moist. Oil can provide moisture and softness. Another vegan option is vegan butter (melted).
SUGAR:
- Sugar is useful in making the muffins brown. It provides a good taste. Another option is date syrup.
BAKING POWDER & SODA:
- Both of them make the muffins tender while baking.
INSTRUCTIONS:
- Warm your oven to 180°C.
- Place liners in the tray.
- Take a blender.
- Blend almond milk and spinach together.
- After that, take a mixing bowl.
- Add pepper, flour, garlic powder, salt, and baking soda & powder to it.
- Whisk them.
- Take one more mixing bowl.
- Add lemon juice, spinach mix, oil, and sugar to it.
- Mix them.
- Then combine the mixtures from each bowl.
- Do not overmix.
- Equally pour the mixture into liners.
- For twenty-two minutes, bake them.
- Take them out.
- Cool them down for almost 10 minutes.
- Enjoy your tasty muffins.
SERVING SUGGESTIONS:
- Have these muffins for breakfast. Pair them with vegan butter.
- Slice some avocados. Have these muffins with them. They will give a good presentation.
- Pair your tasty muffins with some hummus.
- Make a salad. Pair the muffins with it.
TIPS:
- Keep the mixing decent.
- The muffins will get a good color if you utilize fresh spinach.
- When filling the liners with the mixture, make sure it is even.
- Cool down the muffins. Then, take out from the liners.
STORAGE INFORMATION:
FRIDGE:
- Put the muffins inside a tight vessel. Put them in the refrigerator. Don’t place them for more than five days.
FREEZER:
- For freezing, you have to wrap the muffins separately. Place them in the freezer. The limit for freezing is two months.
FAQs:
Does frozen spinach work?
- Thaw it first. Remove extra moisture.
How can I prepare them with no oil?
- Rather than using oil, use applesauce (unsweetened).
Will the muffins become savory?
- Yes. You will get a light, savory feeling from the muffins.
How to prepare them without gluten?
- You can utilize oat flour for that.
NUTRITIONAL INFORMATION:
Total carbs: 20 grams
Calories: 150 kcal
Fiber: 3 g
Protein: 5 grams
Fat: 7 g
Net carbs: 17 grams
Sodium: 180 milligrams
Potassium: 200 mg
Iron: 2.5 grams
Calcium: 0.12 g
Vitamin A: 2500 IU
Portion size: 1 muffin
Serving: 12
