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.

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56 Comments

  • Anna
    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!
    Reply
  • lydia
    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
    Reply
  • Sarah
    Hi! Is there anything I would be able to use as a substitute for the corn flour? These look delicious :)
    Reply
  • Lucy
    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 :)
    Reply
  • Vio
    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!
    Reply
    • Alex
      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 :)
      Reply
  • Claudia
    Can I substituted the spinach with yellow squash?
    Reply
  • Michelle
    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.
    Reply
    • Barbara
      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!
      Reply
  • Shelby
    Love this recipe! So healthy and delicious. My 2 year old savors every bite.
    Reply
  • Anna
    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 :)
    Reply
    • Green Kitchen Stories
      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! /Luise
      Reply
  • catarina
    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*****
    Reply
  • mundy
    Is there any way to make this recipe without eggs ?
    Reply
  • Veron
    these were so delicious!! thank you so much for sharing another amazing recipe - we loved them.
    Reply
  • chay
    Thankyou, Thankyou and Thanks again for these awesome recipes!!! Finally, a great, healthy baking site. Thanks guys.. sending your family much love, Chay
    Reply
  • Ashley
    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?
    Reply
    • Mlc
      Mine were buckwheat colored as well- it’s a dark grain, so I’m also wondering how yours turned out yellow.
      Reply
  • Nan
    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!
    Reply
    • Green Kitchen Stories
      Hi Nan, cornflour is the same as corn meal. Corn starch is something else. You can read more about it on here.
      Reply
      • Victoria Byrne
        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)
        Reply
  • heycarly
    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.
    Reply
  • Siri
    Oh these look amazing! Pumpkin seeds are awesome. A beautiful blog you've got here :)
    Reply
  • Ruthdigs
    Oh, now I've commented it appeared. Sorry! Sound great, think I'll try these soon.
    Reply
  • Ruthdigs
    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!!
    Reply
  • Anh
    I love this! Your site is awesome!!
    Reply
  • Linn @ Swedish ho...
    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.
    Reply
  • Angela@spinachtiger
    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.
    Reply
  • Divina
    Beautiful cupcakes and a lovely combination of flavors.
    Reply
  • Liren
    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: http://kitchen-worthy.com/walking-on-sunshine
    Reply
  • Kim
    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.
    Reply
    • David Dawdy
      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
      Reply
  • sarah @ syrupandhone
    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.
    Reply
    • Green Kitchen Stories
      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!
      Reply
      • sarah @ syrupandhone
        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 :)
        Reply
  • Gasparzinha
    I loved this recipe! I've made cheese muffins for yesterday's dinner, but this will be the next ones. :)
    Reply
  • sara
    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!
    Reply
  • Miriam
    Lovely recipe! I love savoury muffins and cakes.
    Reply
  • Sarka
    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! ;)
    Reply

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