Gluten Free Veggie Muffins

Prep Notes

I grew up eating savory corn muffins with spinach and cheese and today my kids love them too.

I wanted to modify the recipe a little bit to make these muffins bit more nutritious. So I decided to do the following:  I added kefir and greek yogurt (probiotics), added some cauliflower (wonderfully nutritious veggy!), replaced most of the corn flour with OAT flour (so much more nutritious) and I cut the oil in half and added some plant based fat via almond milk.

All these wonderful changes accumulated and became a wonderful new muffin that everyone loves. I hope you will love these as much as we do!

Cooking Time

45 min




2 eggs

1 bag of frozen cauli rice (12 oz , defrosted)

3 cups Fresh Baby spinach (roughly chopped)

1/2 cup of kefir

1/2 cup of greek yogurt

1/2 cup of unsweetened almond milk

1/4 cup of olive oil (or avocado oil)

1/2 cup of oat flour

1/4 cup of organic corn flour

1/2 tsp of baking soda

1 tsp of baking powder

1 tsp of oregano

3/4 tsp of thyme

1/2 tsp of pink salt 

1/2 tsp of garlic powder


Mix the wet ingredients first including the defrosted cauliflower then add dry. Mix until combined and fold in fresh spinach.

Line cupcake pan with silicon liners and spray with olive oil. Pour the batter about 3/4 full. Bake at 375 for about 40-45 min (depending on your oven). Cook tip: Test it by inserting a toothpick - when it's baked, toothpick comes out clean!