one green planet
one green planet

When I happened upon the gorgeous spinach muffins on Green Kitchen Stories, I immediately challenged myself to make a vegan version. Rather than following the original gluten-free approach, I used a combination of whole grain flours in my recipe. White whole wheat flour works really well, and I think using just a touch of buckwheat flour adds an intriguing flavor. (If you want to replace the buckwheat with additional cornmeal, you’ll have something closer to a corn muffin.) If you have doubts about savory muffins – as I did at first – leave them behind. These are surprisingly light, tender and moist, thanks to all the vegetables, but yet don’t really taste like spinach. Whatever you do, don’t leave out the onions or the lemon, because they add the perfect sweet and bright flavor notes. Spinach muffins are just the thing when you’re sitting down for a bowl of soup or chili. Oh, and I have to tell you, your muffins will come out greener looking than the ones pictured here – the second time I made them, I used more spinach and liked it better. But I was too lazy to re-photograph!

Savory Whole Grain Spinach Biscuit Muffins [Vegan]

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  • 1 1/4 cups white whole wheat flour
  • ½ cup stone-ground cornmeal
  • 1/4 cup buckwheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons ground flax meal
  • 6 tablespoons cold water
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon agave nectar
  • ½ cup finely chopped yellow onion
  • 5 ounce package baby spinach, chopped very finely in a food processor
  • 1 medium carrot, grated
  • 1 jalapeno or Serrano pepper, minced
  • Zest of one lemon
  • 1 cup soy milk
  • 1 tablespoon lemon juice


  1. Heat the oven to 400 degrees.
  2. Whisk together the flax and water in a cup or small bowl. Microwave for 1 minute, and place in a medium bowl. Stir in the olive oil, agave, onion, spinach, carrot, hot pepper and lemon zest.
  3. Combine the soy milk and lemon juice and let sit for a few minutes, then add to the vegetables.
  4. Combine the flour, cornmeal, buckwheat flour, baking powder, baking soda, salt and pepper. Pour the dry ingredients into the vegetable mixture and stir briefly just until combined.
  5. Spray a 12-cup muffin tin with cooking oil spray.  Fill the cups until nearly full and bake for 22 minutes.


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