Spring Vegetable Muffins










  • 2 cups of wholemeal spelt flour
  • 1 ½ tsp of baking powder
  • 1 TBSP of turmeric
  • Pinch of nutmeg
  • 3 TBSP of nutritional yeast
  • Good quality salt and black pepper to taste
  • 1 large carrot, grated
  • 1 large courgette, grated
  • 11/2 cups of kale, destemmed and thinly sliced
  • 1/2 cup of almond milk
  • Big spritzer of fresh lemon juice
  • 1/3 cup of good quality olive oil
  • 3 eggs, organic


  1. Lightly grease or line 6 muffin tins with baking paper and pre-heat the oven to 180 degrees.
  2. In a large bowl sift your flour, add baking powder, spices, nutritional yeast salt and pepper.
  3. Stir in grated carrot and courgette, kale and spring onions.
  4. In a smaller bowl: whisk together almond milk, lemon juice, olive oil and eggs and gently fold into flour mixture until just combined.
  5. Pour muffin mixture into your prepared muffin tins and bake for 30-35 minutes or until golden brown.

These will keep frozen up to 1 month and for two days in the fridge if stored in an airtight container.

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