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These savoury muffins are a delicious way to sneak some veggies into your routine. If you’re keen on a bit of Sunday meal prep, they make a nice grab-n-go style breakfast for those busy mornings through the week.

You will need

Serves 12

  • 80 ml (1/3 cup) olive oil
  • 1/2 cup almond milk or other plant milk
  • 1 large onion, chopped
  • 1 medium carrot, grated
  • 80 g frozen spinach, thawed
  • 1 teaspoon dried oregano
  • 15 green olives, pitted and halved
  • 35 g (1/4 cup) sun-dried tomatoes, drained and chopped
  • 150 g (1 cup) plain flour
  • 100 g (3/4 cup) wholemeal flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar

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20 mins to prep

25 mins to cook

  1. Step 1

    Preheat oven to 180°C and lightly coat muffin tin with olive oil spray. Set aside.

  2. Step 2

    Place a large saucepan over high heat. Pour in 2 tablespoons of olive oil and heat for 30 seconds. Add onion, carrot, spinach, and oregano, stirring for a minute before reducing heat to medium.

  3. Step 3

    Add olives and sun-dried tomatoes. Cook for a further 5-6 minutes or until the onion has softened. Remove from heat and set aside to cool.

  4. Step 4

    In a large bowl mix plain flour, wholemeal flour, baking powder and salt.

  5. Step 5

    In another bowl, whisk 1/4 cup water with vinegar and remaining oil. Pour liquid mixture into dry and mix to combine. Finally, add the cooked veggies and gently combine.

  6. Step 6

    Transfer into muffin tin and bake for 25-30 minutes or until golden. Serve warm or cold.

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