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Savory mushroom muffins with spinach are a flavorful gluten-free, vegan breakfast or snack option. These fluffy protein-packed muffins are a plant-based substitute for eggs that will keep you full all morning long.
These mushroom and spinach muffins are reminiscent of the popular muffin tin egg bites. They're perfect when you crave a hearty breakfast.
Since it's an oil-free recipe made with chickpea flour, it's packed with protein, without a ton of calories. We used kala namak, or black salt, to give these tasty muffins an eggy flavor, just like we did for our tofu scramble.
Kids will want to put oatmeal blender pancakes on repeat. I highly recommend having these savory muffins in the freezer for you!!!
These are the main ingredients to make gluten-free, vegan mushroom muffins:
- Onion, garlic, mushrooms, spinach - The veggies in these muffins are a mere suggestion. You could use any combination of vegetables, including peppers, cabbage, kale, carrots, or green onion. Make sure to sauté them first, so they're soft when adding them to the batter.
- Chickpea flour - These haven't been tested with any other types of flour, so substitute at your own risk.
- Nutritional yeast - This gives the muffins a slightly cheesy flavor but isn't necessary. Feel free to omit it if you don't care for nutritional yeast or are sensitive to it.
- Kala namak (black salt) - As mentioned above, this adds a distinctly eggy flavor to the muffins. Kala namak has a sulfurous taste to it that can be used to mimic an egg flavor in egg-free recipes. You can use regular sea salt if you don't care for the eggy flavor.
Vegan mushroom spinach muffins are easy to make and come together quickly. Here's how to make them:
Start by preheating your oven and preparing a standard 12-cup muffin tin. Next, sauté the onion and garlic and then add the mushrooms and cook until softened and most of the liquid is evaporated. Finally, add the spinach and cook until the spinach is wilted. Set aside.
Next, whisk the muffin batter's dry ingredients, followed by the water. Whisk until completely smooth, and no lumps remain. Use a ⅓ measuring cup to scoop the batter into the prepared muffin tins.
Bake for 28-32 minutes, or until the muffins bounce back when pressed lightly in the center. Allow to cool for 10 minutes, and then remove to a wire rack to cool completely.
Storage and Make-Ahead
Make vegan mushroom muffins ahead of time and store them in an airtight container at room temperature for two days, in the fridge for four days, or in the freezer for one month.
More Gluten-Free Vegan Breakfast Recipes
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Savory Mushroom Muffins with Spinach (Gluten-free, Vegan)
- Preheat the oven to 375F (190C) and lightly grease, or line with paper liners, a standard sized 12 muffin tin. Set aside.
- In a medium skillet, heat a couple tablespoons of water over medium-high heat. Add the onion, garlic and a pinch of salt and sauté for 3-4 minutes, or until starting to soften. Add more water as necessary to prevent sticking. Add the mushrooms and cook until they have released their liquid and most of the liquid has evaporated, about 4-6 minutes. Addthe spinach and cook for another minute until wilted. Turn off the heat and set aside.
- In a large bowl, combine the chickpea flour, baking powder, salt, and nutritional yeast. Whisk to ombine. Add the water and whisk until no lumps remain. Add the mushroom mixture to the bowl and stir to combine. The batter will be very thin and watery. This is ok!
- Using a ⅓ cup (80 ml) measuring cup, divide the batter between the prepared muffin cups. Bake in the oven for 28-32 minutes, or until the center bounces back when pressed lightly. You can also stick a toothpick in the center, and if it comes out clean they are done. Don't overbake or they will be dry. Allow to cool in the muffin tin for 10 minutes and then remove to a wire rack. If you have a hard time getting them out, run a knife around the edge of each muffin and they should pop out. These are delicious warm or cold. Enjoy!
- Allow to cool completely and then store in an airtight container on the counter for two days, in the fridge for four days or in the freezer for up to one month.