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.


  • victoria
    what can I use instead of cornflour ? love your recipes ♡
  • Thanks for sharing Luise, they look yummy! I absolutely love spinach! :)
  • Georgine Lofguist
    Wonderful, what a blog it is! This webpage gives helpful data to us, keep it up. http://www.livinghealthybychoice.com/
  • Teresa
    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.
  • I am in love with your blog! Such a beautiful pictures, healthy recipes! Thank you! :)
  • Salena
    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 :) Sal
  • Mina
    Could I replace the buckwheat flour with spelt flour?
  • Melody
    Could I substitute the buckwheat flour and cornmeal for almond or oat flour?
  • Chloe
    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!
  • Julia
    Gorgous! 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 :)
  • Haze
    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?
  • Alice
    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 ;)
  • Anjali
    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.
  • Sylvie
    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!

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