Tomato and Spinach Savoury Muffins

Tomato and Spinach Savoury Muffins

Makes 6


1 red onion – roughly chopped

1 garlic clove – minced

¼ cup sundried tomatoes

8 cherry tomatoes – quartered

10 basil leaves – roughly chopped

½ cup fresh spinach

1 cup spelt flour

½ cup almond milk

1 tsp. baking powder

1tbsp. coconut oil or vegan butter

½ tsp. paprika

pinch of cayenne pepper (add more if desired)

salt and pepper to taste

*OPTIONAL – broccoli florets on top


1. Preheat oven to 180 °C and grease or line muffin tray.

2. Add all ingredients in a large mixing bowl, mix until well combined and a batter forms.

3. Evenly distribute the batter into the 6 muffin cups. Press individual broccoli floret on top if using.

4. Bake for 25-30 minutes until the muffin edges pull away from the sides of the tray.

5. Let the muffins rest for 20 minutes before serving.

TIP: Great served warm with pesto, vegan butter or tomato chutney!

Robyn Louise

After a health crisis uprooted my life at the age of 21, I

discovered my soul guided mission was to teach and

coach people the importance of self-empowerment and

mastering all 3 areas of the Wellness Trinity, Health –

Mindset – Purpose. Everything I create through my

books, courses videos, and blog posts are tools to help

you empower yourself in these 3 areas. x



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© 2019 Robyn Louise PTY LTD