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15 May, 2024

Spinach and sundried tomato muffins

Sometimes a muffin is all you need - morning or mid-afternoon, there is nothing more comforting nor rewarding than baking a batch of fresh muffins. We particularly love a savoury muffin and this recipe is our go-to with spinach, courgette, sweetcorn and sundried tomatoes. It's completely dairy and gluten free and packed with protein, aka the best way to start your day.


Yield: 12 muffins


  • 12 organic eggs
  • Pinch salt
  • Pinch of cracked black pepper
  • 70ml cold-pressed rapeseed or extra virgin olive oil
  • 150g baby spinach
  • 200g sweetcorn
  • 400g courgette, grated
  • 120g Sundried tomatoes
  • 400g Ground almonds
  • 24g Flaked almonds


  1. Pre - heat the oven to 160 degrees and pre - fill your muffin tin with cases.
  2. Whisk together the eggs, oil, spinach, salt and pepper.
  3. Add the sweetcorn, grated courgette, ground almonds and half the sundried tomato. Mix well.
  4. Evenly divide the mixture between the muffin cases and top with the rest of the sun - dried tomato and flaked almonds.
  5. Cook at 160 degrees for 20 - 25 minutes, or until golden, then leave to cool before tucking in.

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