Sun-dried Tomato, Spinach & Olive Muffins

low fat

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.

Preparation time Prep: 20 mins
cook 25 mins
Skill level Totally Doable

You will need:

  • 80 ml (⅓ cup) olive oil
  • ½ 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 (¼ cup) sun-dried tomatoes, drained and chopped
  • 150 g (1 cup) plain flour
  • 100 g (¾ cup) wholemeal flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon apple cider vinegar


  • 1Preheat oven to 180°C and lightly coat muffin tin with olive oil spray. Set aside.
  • 2Place 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.
  • 3Add 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.
  • 4In a large bowl mix plain flour, wholemeal flour, baking powder and salt.
  • 5In another bowl, whisk ¼ cup water with vinegar and remaining oil. Pour liquid mixture into dry and mix to combine. Finally, add the cooked veggies and gently combine.
  • 6Transfer into muffin tin and bake for 25-30 minutes or until golden. Serve warm or cold.
Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit