Savory Spinach and Sunflower Seed Breakfast Muffins
These savory spinach and sunflower seed breakfast muffins bake up tender with golden tops. An egg-free, dairy-free breakfast you can make ahead and freeze.
By Nora Bellweather ·
Recipe
Savory Spinach and Sunflower Seed Breakfast Muffins
By Nora Bellweather · American
- Prep
- 20 min
- Cook
- 28 min
- Total
- 48 min
- Serves
- 12
- Level
- Easy
Ingredients
- 5 oz fresh baby spinach
- 1 cup unsweetened, unflavored soy milk
- ⅓ cup neutral oil, such as canola or avocado oil, plus a little for greasing
- 1 tbsp apple cider vinegar
- 2 cup all-purpose flour, spooned and leveled
- 2 tbsp nutritional yeast
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp fine salt
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- 2 scallions, white and green parts thinly sliced
- ½ cup raw unsalted hulled sunflower seeds, divided
Method
- 1
Heat the oven to 375°F with a rack in the center, and lightly grease all 12 wells of a standard muffin pan.
- 2
Place the spinach in a large microwave-safe bowl, cover with a microwave-safe plate, and microwave on high for 2–3 minutes, stirring halfway through, until wilted.
- 3
Spread the spinach on a plate and let it cool for about 3 minutes, until safe to handle.
- 4
Squeeze the spinach firmly in a clean kitchen towel to remove excess liquid, then finely chop it.
- 5
Whisk the soy milk, oil, and apple cider vinegar together in a medium bowl.
- 6
Whisk the flour, nutritional yeast, baking powder, baking soda, salt, garlic powder, and black pepper together in a large bowl.
- 7
Pour the milk mixture into the flour mixture and stir with a spatula just until no dry flour remains; the batter will be thick and slightly lumpy.
- 8
Fold in the chopped spinach, scallions, and 6 tablespoons of the sunflower seeds just until evenly distributed.
- 9
Divide the batter evenly among the 12 prepared muffin wells, filling each about three-quarters full.
- 10
Sprinkle the remaining 2 tablespoons of sunflower seeds evenly over the batter, pressing them lightly onto the surface.
- 11
Bake for 22–26 minutes, until the tops are lightly golden, the centers spring back when gently pressed, and a toothpick inserted into a center muffin comes out without wet batter.
- 12
Let the muffins cool in the pan for 5 minutes, then loosen the edges with a small silicone spatula and transfer to a wire rack to cool for at least 10 minutes before serving.
The story behind it
These savory breakfast muffins are packed with spinach, scallions, and sunflower seeds, with golden tops and a tender crumb. No eggs or dairy are needed—just pantry staples and unsweetened plant milk. Keep a batch in the freezer for mornings when you need breakfast ready to go.
Small Details That Make Better Savory Muffins
These muffins get their structure from all-purpose flour and their lift from baking powder and baking soda. A little vinegar reacts with the baking soda, while oil keeps the crumb tender even after refrigeration. Nutritional yeast adds a savory note without needing shredded cheese.
The most important preparation is squeezing the spinach. Cooked spinach holds more water than it appears to. Leaving that liquid in can make the centers heavy or gummy. After cooling, squeeze it firmly in a clean kitchen towel, then chop the compact bundle so the leaves distribute evenly through the batter.
Use hulled sunflower seeds, sometimes labeled sunflower kernels. Raw, unsalted seeds work well because the seeds on top toast as the muffins bake. If yours are already roasted, they can still go into the batter and onto the tops; watch for excessive browning toward the end of baking.
Substitutions and Serving Ideas
- Plant milk: Unsweetened soy milk gives dependable results. Unsweetened oat or almond milk also works. Avoid vanilla-flavored milk, even if it is unsweetened.
- Frozen spinach: Replace the fresh spinach with 3 ounces of frozen chopped spinach, measured before thawing. Thaw completely and squeeze very dry.
- Scallions: Use 2 tablespoons of chopped chives instead, or omit them for a milder muffin.
- Nutritional yeast: Leave it out if you do not have it. The muffins will be a little less savory, but no other adjustment is needed.
Serve a muffin with sliced tomatoes, avocado, or a bowl of fruit. For a more substantial breakfast, pair two with scrambled tofu.
Make-Ahead and Storage
Cool the muffins completely before packing them so trapped steam does not soften the tops. Refrigerate in an airtight container for up to 4 days. Freeze individually, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator.
Reheat refrigerated muffins in a 325°F oven for 10–12 minutes, or microwave one for 15–25 seconds until warm. The oven restores more of the texture on top.
Frequently Asked Questions
Can I use paper liners?
Yes, but savory muffins can cling to ordinary paper. Greaseproof liners or a well-greased nonstick pan release more reliably. Let lined muffins cool before peeling.
Why are my muffins dense?
Excess spinach moisture, packed flour, and overmixing are common causes. Spoon flour into the measuring cup and level it off. Stop stirring as soon as the dry flour disappears.
Can I make mini muffins?
Yes. Grease a mini muffin pan, fill the wells about three-quarters full, and begin checking at 11 minutes. They will usually need 11–15 minutes.
Why did the sunflower seeds turn green?
Sunflower seeds can develop a harmless green tint when their natural compounds react with baking soda. Measure the baking soda carefully and include the vinegar as written.
Let the muffins cool a little before splitting them so the crumb has time to set. Freeze any extras once completely cool, and breakfast is ready for another day.
