© 2010 Green Kitchen Stories spinach_muffins

Spinach Muffins

Hi there. We are back.

After one week of snuggling/adoring/talking/singing/kissing/feeding/diaper-changing little Elsa we feel it is time to start spending some time in our Green Kitchen again. Fear not – all you loving mums and dads out there – we will not take our eyes off of her just yet. Instead we will start out easy, with some recipes we tried out at the last week of Luise’s pregnancy. And as we start cooking in the future it will always be with one hand on Elsa and one hand stirring the spatula.

We came up with this recipe while dreaming of all our upcoming spring picnics. Vegetable packed muffins are perfect as picnic-food since they are easy to bring and taste good both warm and cold. We took it as a challenge to make them gluten free. Eat them with a salad, or as we did, with some homemade hummus in between. Now we are just hoping that all the snow will leave Stockholm soon.

Gluten Free Spinach and Carrot Muffins
Makes 12 small muffins

1 cup buckwheat flour
1/3 cup cornflour
1 tsp baking powder
3 tbsp flax seeds (milled) or boiled quinoa
1/2 tsp salt & pepper
1/2 tsp nutmeg (grated)
3 eggs
1 cup yoghurt (we used a dairy-free soygurt)
200 g fresh spinach leaves (roughly chopped)
2 carrots (grated)
1 onion (grated)
1/2 organic lemon (juice and peel)
1 clove garlic (mashed)

top with: 1/4 cup pumpkin seeds

Set the oven at 350°F. Mix all the dry ingredients in a bowl and set aside. Whip egg and yoghurt in another bowl. Add spinach, carrots, onion, lemon and garlic, stir for a minute and then add all the dry ingredients. Pour in muffin tins, top with pumpkin seeds and bake for 25 minutes.

Please, please snow go away now so that we can eat our muffins outside.


  1. Posted 15 Mar ’10 at 01:31 | #

    Love these muffins! They incorporate my all time favourite spinach. YUM! Never thought about savoury muffins though. What a brilliant idea. All the best to your little princess! ;)

  2. Posted 15 Mar ’10 at 09:54 | #

    Lovely recipe! I love savoury muffins and cakes.

  3. Posted 15 Mar ’10 at 17:46 | #

    ooohhh lovely. I would love to have more recipes that put vegetables in baked goods, they look so perfect and healthy! Hope you get a sunny sky soon!

  4. Posted 15 Mar ’10 at 17:53 | #

    I loved this recipe!
    I’ve made cheese muffins for yesterday’s dinner, but this will be the next ones.

  5. Posted 15 Mar ’10 at 21:45 | #

    ooh i will definitely be trying these! what is the purpose of the ground flaxseed? i am wondering because it seems like too small an amount to be added for nutritional value, but maybe I am mistaken.

    • Posted 15 Mar ’10 at 22:39 | #

      Sarka: Thank you, we also love spinach.
      Miriam: Thanks!
      Sara: Thank you, we have a little sunshine today, but the snow is still here.
      Gasparzinha: Thank you, hope you like them!
      Sarah: You are right, it should be 2 tbsp flax seeds. Someone stole the b in tbsp ;) We added the flax seeds for nutritional value and for the slightly nutty taste. Thanks for the reminder!

      • Posted 23 Mar ’10 at 20:34 | #

        Made these last night…I used 2/3 c quinoa flour and 2/3 c cornflour and just realized I forgot the onion – Doh! I enjoyed them…I forgot how much I love the flavor of cooked spinach, since I’ve just been using raw spinach in smoothies lately. Anyway, I did feel like they were missing a little something and was thinking of adding some ground red pepper or honey (hadn’t decided which way to go yet…) but maybe the onion is my answer!

        Thanks for getting me on a savory muffin kick :)

  6. Posted 17 Mar ’10 at 15:30 | #

    YUM! I adore veg muffins, and these look wonderful! I must try to invent a dairy free, egg free, corn free version (darn allergies!). I am so inspired by your creativity and wonderfully simple yet delicious food. Fantastic.

    • David Dawdy
      Posted 6 Mar ’15 at 22:50 | #

      Milled flaxseed 2 Tbsp per egg in 4 Tbsp warm water wait 5 minutes; goopy like egg whites is what I use… and I just sub water for milk sometimes nutritional yeast for nutty flavor; falmond milk for milk in some recipes b;ancj almonds, blend with water… best wishes

  7. Posted 17 Mar ’10 at 16:27 | #

    These muffins look so very scrumptious! I’m so impressed that with Elsa’s arrival you’re already back to blogging!

    BTW, I hope you don’t mind but I’ve given you an award. I just find your blog so inviting, so refreshing and very inspiring. It reminds me of the time I visited Scandinavia :)

    You can read what I wrote about you and my other favorite food bloggers here:


    • Posted 19 Mar ’10 at 14:50 | #

      No no, we don’t mind at all being awarded ;)
      Thank you, for your kind words!!

  8. Posted 19 Mar ’10 at 08:25 | #

    Beautiful cupcakes and a lovely combination of flavors.

  9. Posted 19 Mar ’10 at 13:56 | #

    Congratulations on Elsa. I know all about cooking with one arm. It’s possible. Congratulations on being in Top 9 today. These muffins are a perfect picnic choice.

  10. Posted 20 Mar ’10 at 11:44 | #

    That looks so good! Food-muffins is my favorite muffins. Mom used to make a lot of muffins with both chantarelles and broccoli when I grew up in Sweden. Yummi. Check out my online cooking show, Swedish Home Cooking.

  11. Posted 22 Mar ’10 at 08:14 | #

    I love this! Your site is awesome!!

  12. Posted 23 Apr ’10 at 12:47 | #

    I like the sound of these but for some reason I can’t see the actual recipe. Am I missing something really obvious? Help please!!

  13. Posted 23 Apr ’10 at 12:49 | #

    Oh, now I’ve commented it appeared. Sorry! Sound great, think I’ll try these soon.

  14. Posted 13 May ’10 at 12:39 | #

    Oh these look amazing! Pumpkin seeds are awesome. A beautiful blog you’ve got here :)

  15. heycarly
    Posted 8 Jun ’10 at 07:32 | #

    These are great! I had to do a little tinkering as I didn’t have lemon so I used orange juice/zest and swappe walnuts for the pumpkin seeds. Both worked nicely. Excellent for pre-workout snack time. Thank you I’ll be making these again.

  16. Nan
    Posted 20 Jun ’10 at 01:27 | #

    For the life of me I can’t figure out what’s standard in Sweden/how to select an American equivalent — is “cornflour” the American corn starch, or is it finely-ground cornmeal? Sorry for the confusion, and thanks!

    • Posted 23 Jun ’10 at 12:53 | #

      Hi Nan, cornflour is the same as corn meal. Corn starch is something else. You can read more about it on here.

      • Posted 25 Mar ’17 at 23:50 | #

        It’s easy to get confused, the UK and US use different names.
        Here in UK, Cornmeal is yellow, dried, milled, corn;
        In UK, Cornflour is the same as American cornstarch – it’s white, very fine, usually used as a sauce thickener and sometimes as an additional flour (e.g. in shortbread)

  17. Posted 11 Oct ’10 at 17:54 | #

    I made these last night, and I absolutely love how healthy and yummy they taste! But I do have a question – mine are very dark in color from the buckwheat flour, but yours are light and yellow. Is there something different in the recipe from when you made the ones in the picture?

  18. chay
    Posted 10 Dec ’10 at 17:01 | #

    Thankyou, Thankyou and Thanks again for these awesome recipes!!!
    Finally, a great, healthy baking site.

    Thanks guys..

    sending your family much love,


  19. Veron
    Posted 5 Apr ’11 at 16:31 | #

    these were so delicious!! thank you so much for sharing another amazing recipe – we loved them.

  20. mundy
    Posted 12 Jun ’11 at 03:52 | #

    Is there any way to make this recipe without eggs ?

  21. catarina
    Posted 10 Jul ’11 at 21:46 | #

    so :) after “dating” your spinach muffins for weeks I decided to bake them :) I am taking them tomorrow to my shared coffee break at work :) I can´t wait to try them (they are in the oven right now). I added some portuguese cheese from Açores – Queijo da ilha, on top of it :) just to make it more yumiiii…

    thanks for sharing*****

  22. Anna
    Posted 3 Aug ’11 at 10:12 | #

    They DO sound delicious! But for some reasons the amounts of ingredients do not seem to be the same in the Englisch and in the Danish version… Which one is the correct one?
    Looking forward to trying out this recipe though :)

    • Posted 3 Aug ’11 at 20:54 | #

      Hi Anna!
      We use American units (cups) in the english version and european units in the Danish version, therefore it might look like the measurements differ, but they are in fact more or less the same. If you are from Europe It is probably easier to use the Danish version.
      Happy baking!

  23. Shelby
    Posted 15 Jan ’12 at 06:58 | #

    Love this recipe! So healthy and delicious. My 2 year old savors every bite.

  24. Michelle
    Posted 18 May ’12 at 00:33 | #

    I really want to make these… they look and sound so delicious! Do you know what I could use instead of the corn flour? I’m allergic to corn.

    • Barbara
      Posted 5 May ’14 at 07:42 | #

      Instead of corn flour you can use millet flour and get the same results. I use this to make “corn” bread and it works great!

  25. Claudia
    Posted 19 Jun ’12 at 18:25 | #

    Can I substituted the spinach with yellow squash?

  26. Vio
    Posted 3 Sep ’12 at 20:22 | #

    Great recipe! I made the muffins vegan-friendly, by replacing the eggs by silken tofu. So fully dairy and gluten free. Delicious! Even my non-vegan family loved them!
    Thank you for your sharing your creativity!

    • Alex
      Posted 9 Mar ’14 at 04:08 | #

      Nice idea Vio for an egg substitute! I heard of silken tofu used for eggs but never tried it (a bit intimidated by egg subbing sometimes :( )
      Would you happen to have a good ratio/substitution method you could share?
      Thanks :)

  27. Lucy
    Posted 21 Mar ’13 at 09:25 | #

    I just want to thank you for your amazing recipes and beautiful photos for inspiring me to get in the kitchen. A year ago I got diagnosed with celiacs disease and this recipe has just satisfied my year long craving for a scone/savoury muffin. THANK YOU, you have just made my entire week :)

  28. Sarah
    Posted 31 Mar ’13 at 16:51 | #

    Hi! Is there anything I would be able to use as a substitute for the corn flour? These look delicious :)

  29. lydia
    Posted 19 Jun ’13 at 19:08 | #

    Hi! Great recipe! Mine were a little dense – did you drain the juice off the onion after grating it? I didn’t, and wondering if that’s why they are a little mushy…Thanks

  30. Anna
    Posted 1 Aug ’13 at 22:39 | #

    Hi, I would really do these, but vegan, I guess I can replace the egg with flax and water? and one more thing: I really don’t like soy yogurt, could soy milk work? anything else? thank you!

  31. Sylvie
    Posted 9 Sep ’13 at 03:52 | #

    I was beyond excited to make this recipe. How yummy this muffins look on the pictures! However, mine turned out darker than yours and lacked of taste. They weren’t savoury at all and I had to add a pinch of salt on them. How come? Did I miss something? I followed the recipe step by step.
    A bit disappointed but still looking forward to bake the cardamom muffins!

  32. Anjali
    Posted 4 Dec ’13 at 22:15 | #

    I made these yesterday. They came out kind of strange. When everything mixed and ready to be poured into the muffin tins, I had spinach leaves coated in batter, rather of batter with spinach in it. I thought they would shrink in the oven, but they more or less baked as is. I think the vegetables, especially the spinach, should have been finely chopped or put in a food processor before being mixed in, and that the dry and wet ingredients mixed together first before adding in the vegetables. I personally could have used something with a little more kick in the muffins.

    I am from the U.S., so I used cornflour (which is apparently different from cornstarch and cornmeal), and I’m not sure whether that was what you meant by cornflour, as I understand it can be synonymous with cornmeal in other countries – not sure if that would make a big difference in the recipe.

    I like that they are gluten-free, could be made vegan, and are nutritious! I used greek yogurt, making these muffins even healthier. I am going to try this recipe again, with a few modifications.

  33. Alice
    Posted 23 Dec ’13 at 18:29 | #

    Mine didn’t turn out as beautiful and tasteful as yours… that was a bit of a pity for my brunch of yesterday but at least I did a crumble too which was more sucessful ^^ Anyway I did them to finish some leftovers so that wasn’t really a “waste” of food. Today I cut my muffin in two halves, fried them a bit with onions and goat cheese and in this way they were a perfect meal for breakfast/dinner; I’m happy as well ;)

  34. Haze
    Posted 17 Jan ’14 at 16:46 | #

    Yummy Muffins! I made them without salt for my baby :) Super happy! Do you guys know how long they would keep in the fridge for?

  35. Julia
    Posted 23 Feb ’14 at 21:37 | #

    I made them and was so satisfied with the result! Even though I did some adjustements… For example when I mixed the batter I had spina ch leaves coated in batter so in fear of it baking as is I threw the batter into the mixer and pulsed until a finer dough came together.
    And I had no pepitas anymore so I used Sunflower Seeds, which turned out lovely on top. My family loved it and my mother insisted to keep the recipe and make them more often hehe.
    Next time I’ll add more salt because I unfortunatly always put not enough salt in baked goods but I’m still practicing ;).
    I’m going to definatly try them with some cheese tommorow for Lunch at school.

    Thank you for the recipe! Love your blog :)

  36. Chloe
    Posted 20 Mar ’14 at 13:52 | #

    Made these tonight and they are amazing!! Added some coriander and chilli powder and used Herbamare salt. Can’t wait to take them to work for an easy lunch!

  37. Melody
    Posted 3 May ’14 at 23:47 | #

    Could I substitute the buckwheat flour and cornmeal for almond or oat flour?

  38. Mina
    Posted 17 May ’14 at 21:09 | #

    Could I replace the buckwheat flour with spelt flour?

  39. Salena
    Posted 22 Apr ’15 at 15:42 | #

    Hi Green Kitchen,
    I am currently doing an elimination diet and looking for some more savoury breakfast ideas, these look amazing! I was wondering what substitute I could use in place of the dairy yogurt because I cannot have soy either because of the estrogen as I am also prepping my body to try to conceive. Do you think could I use a coconut based yogurt? Is there any replacement for cornflour?
    Thanks in advance :)

  40. Posted 15 May ’15 at 18:02 | #

    I am so happy to have found your site,this recipe especially! Your Spinach Muffins recipe looks so yummy and fantastic, I am craving for this. I cannot wait to try this super healthy foods</a for healthy eating. This is what my friends also looking for, fresh and nutritious. This is perfect for family bonding. My Mama for sure love this and can't wait to serve this. Thank you so much.!Awesome blog post!

  41. Posted 15 Jul ’15 at 10:54 | #

    I am in love with your blog! Such a beautiful pictures, healthy recipes! Thank you! :)

  42. Teresa
    Posted 14 Sep ’15 at 07:16 | #

    Hi Elsa,
    I’ve been a follower for awhile and have both your cookbooks :). Love them! But today I tried this recipe and they came out like mounds of spinach and carrot – I grated the carrots and “roughly” chopped the spinach but it just seemed like way too much spinach. Should it really be 200g? I can’t figure out what went wrong.

  43. Georgine Lofguist
    Posted 23 Oct ’15 at 02:40 | #

    Wonderful, what a blog it is! This webpage gives helpful data to us, keep it up.


  44. Posted 27 Oct ’16 at 17:00 | #

    Thanks for sharing Luise, they look yummy! I absolutely love spinach! :)

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