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)

 

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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

1. Preheat oven to 350 degrees.
2. Combine dry ingredients in large bowl and mix thoroughly.
3. In separate bowl, mix wet ingredients together.
4. Pour wet ingredients into bowl with dry ingredients and stir to combine.
5. Pour mixture into greased muffin tin, filling ⅔ full.
6. Bake for 20-25 minutes, until toothpick inserted comes out clean.

3.2.1230

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