Veggie Muffins with Lemony Cream Cheese

This is an amazing recipe. These muffins are super nutritious and tasty plus they are also really simple. I love how packed full of veggies and seeds these muffins are, I added a cream cheese "icing" to make them a little more luxurious and filling.

This recipe has been adapted from this one over on Green Kitchen Stories.

Veggie Muffins with Lemony Cream Cheese Topping

Makes 12 small muffins

1 cup wholegrain flour
1 tsp baking powder
3 tbsp flax seeds
1/2 tsp salt & pepper
1/2 cup of parmesan cheese
1/2 cup of pine nuts
3 eggs
1 cup yoghurt
200 g fresh spinach leaves (roughly chopped)
2 carrots (grated)
1 onion (grated)
1/2 organic lemon (juice and peel)
1 clove garlic (mashed)

top with: 

Cream cheese
1 tsp lemon juice
2 tsp flax seeds
2 tsp pine nuts

Set the oven at 200°C. Mix all the dry ingredients in a bowl and set aside. Whip egg and yoghurt in another bowl. Add pine nuts,spinach, carrots, onion, lemon and garlic, stir for a minute and then add all the dry ingredients. Pour in muffin tins and bake for 25 minutes.

Mix half a cup of cream cheese with the lemon juice and spread over the muffins, sprinkle with pine nuts and flax seeds. 


  1. I bet these make a good brekkie on the go, I'll have to give these a try. I'm vegan so I'll swap out the cheese for something else.

    1. Have you tried using nutritional yeast instead of cheese? I have it on pasta all the time!

  2. Oh yum these look fab, tasty and healthy winner!