Savory Spinach & “Cheese” Muffins (vegan)
The muffin is such a perfect medium for food delivery–small, portable, and packs a lot of punch in a few bites. This one was inspired by two things: some wilting green onions and baby spinach in my fridge, and those cheesy biscuits at Red Lobster. It’s a little less healthy than my normal fare due to the oil and vegan cheese shreds, but it’s still pretty healthy with nutritional yeast, spinach, and omega-3s. My non-vegan friends could substitute dairy milk and a real egg, perhaps.
This recipe is adapted from Kirsten’s Kitchen.
Savory Spinach and Cheese Muffins (vegan)
Author: Super Veggie Mom
Recipe type: Savory Muffin
Serves: 12
Ingredients
- 2 cups whole wheat flour
- ¼ cup nutrional yeast
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- dash of black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1½ cups non-dairy milk (I used almond)
- 1 tsp apple cider vinegar
- ¼ cup canola oil
- ¼ cup unsweetened applesauce
- 1 flax or chia egg (1 tbsp flax meal or chia seeds combined with 3 tbsp water)
- 1 cup fresh chopped spinach
- ½ cup vegan cheddar cheese
- ¼ cup fresh chopped green onion
Instructions
- Preheat oven to 350 degrees.
- Combine dry ingredients in large bowl and mix thoroughly.
- In separate bowl, mix wet ingredients together.
- Pour wet ingredients into bowl with dry ingredients and stir to combine.
- Pour mixture into greased muffin tin, filling ⅔ full.
- Bake for 20-25 minutes, until toothpick inserted comes out clean.
Faster than a speeding couch potato! Able to leap the produce aisle in a single bound! Welcome to Super Veggie Mom, which chronicles my efforts to raise a plant-strong, creative, and bright family while pursuing my own writing and fitness interests. 
These sound great. I have unsweetened applesauce, but it has cinnamon in it. Would that be okay? If not, can I substitute firm silken tofu for the 1/4 cup? Thanks.