Potato and Peas Samosa Muffins

Now you can enjoy the flavor of classic samosa as muffins in a jiffy. All you have to do is make the filling, spoon in muffin pans and bake them in the oven (that’s it!). No more need to be rolling dough, adding filling  or deep frying. These muffins are not only healthier, they are crispy on the outside and fluffy and flavorful on the inside! This is a great way to use leftover boiled or mashed potatoes.


Have you ever tried samosas? These muffins were such a hit, I just had to share them. Little Daevyd ate 4 of them and wanted more. I was inspired to make these since Sunday and I’m finally getting around to making them. I had mashed potato muffins on Sunday when I went to a fun event with some of my friends. One of these ladies always make sure there is a  gluten-free dish prepared for me, what a precious friend. She brought potato muffins, with a cheesy vegan topping that were so delicious. Needless to say I decided to make own version. I decided to go for a spicy samosa flavor without the crust. The result was phenomenal.  It was easy for me to make a samosa flavored muffin, because that was my favorite Indian treat before I developed gluten-intolerance.

The food on Sunday was wonderful, and the mashed potato muffins were very popular, they not only looked appealing but were so delicious. We had so much fun playing games and exchanging gifts.

I used a regular muffin pan but a mini-muffin pan would be ideal. The mini size can be served as appetizers. If you decide to use mini-muffin pans adjust baking time to about 15-20 minutes. They are also a wonderful way to use up left over mashed potatoes!

Update: 1/5/2016 I used red bliss potatoes that are waxy, so they stick together. Another good one would be the Yukon gold to ensure that the muffin stick together. I didn’t need to add any form of egg replacer but 1 tablespoon of ground flaxseed may help.



  • 3 cups mashed potatoes (about 6 medium boiled)
  • 2 tablespoons coconut oil
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons cilantro, finely choppped
  • 1 cup green peas


Preheat oven 400°F. Grease a muffin pan and set aside. Heat oil in a large skillet on medium-high heat. Add onion and cook until soft about 4 minutes, stir in garlic and ginger and cook for 2 minutes. Stir in curry powder, sea salt, cayenne pepper, cilantro and cook for 2 more minutes stirring constantly. Add peas and stir to coat. Remove skillet from heat and stir in mashed potato and mix well. Spoon potato mixture evenly in muffin pan and bake for 30 minutes or until golden brown. Allow to slightly cool for at least 10 minutes (very important step) to make sure muffins don’t fall apart.  Remove from pan and enjoy!


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  1. How many potato muffins will this make using a regular muffin tin? I’m debating whether I should double the recipe for a family gathering. Looks delicious!

  2. This recipe is very appealing except for the coconut oil. Two reasons for saying this: 1) I do not believe coconut oil is healthy as many are claiming these days. 2) Since the popularity of coconut oil has burgeoned harvesting methods have become cruel to the extreme. Monkeys are chained by the neck, tethered and made to climb trees to collect coconuts virtually nonstop. So the product is a product of slavery. Look it up, my explanation does not do this story justice.

    • Michelle Blackwood

      Holly thanks for your explanation.Sounds like you are talking about palm oil and not coconut oil. They are two different trees. Feel free to use oil of your choice and its better to be happy when eating than to think the food is going to kill you or harm the forest. Bon appetite!

      • You don’t even need oil to sauté onion, garlic & ginger: just a little water or vegetable broth and/or a non-stick pan will do it just fine. I imagine a little oil for the muffin tins may be required, but I use parchment paper muffin liners in lieu of oil also. I avoid all types of oil for optimum health & possible ethical reasons depending on the practice of collecting certain oils.

        • Michelle Blackwood

          Tina I’m so happy for you and where you are. I have been an oil police and I’m thankful that I give people the option now and understand that life is a journey where others are on different paths and are convicted for different reasons other than my own. Honestly I have met many people who have removed oil from their diet and would look better if they add it back. They have lost their glow, both on the inside and on the outside. On the outside their skin is pale and dull and on the inside they are cold and judgmental. Lol

  3. Love samosas and this recipe sounds deliciously easy…a thought, would using a cast iron skillet to prep and then bake whole without having to use a muffin tin work for a family dinner? Taking it from easy to super simple!

  4. julie713@cox.net

    This was fun to make and delicious! They looked great in the cupcake tin. And felt firm when plated. But fell apart upon picking up or cutting into.. :(

    please tell me how to keep them from crumbling

    • Michelle Blackwood

      Julie I’m so happy you enjoyed the samosas. I suggest you press the mixture in the muffin pans with the back of a spoon so they won’t crumble.


      Julie~ I had the same problem with them crumbling, so you’re not alone.

      Michelle~ What did you use to grease your muffin pan?

      For next time, I think I am going to try baking them in a casserole dish and press down so they are about the height that they would be if a muffin pan was used. Then I can cut them into squares and serve – in the event of a crumble situation :-)

      This recipe is great! I love samosas and this is my new favorite recipe!

      • Michelle Blackwood

        Karin I’m happy you like the recipe. I’m so sorry that its crumbles. I assume that you press it down firmly, if so I really will have to revisit this recipe and add either ground flax seeds or potato starch to hold the muffins. I brush coconut oil on my muffin pan or grapeseed oil. Love the idea of making them in casserole dish.

  5. Despite greasing the tin with butter, these did not come out of the muffin tin for me and remained blobs of mashed potatoes. The taste was great, but maybe it needs a binder like flour/egg or something to keep it together.

    • Michelle Blackwood

      Amy that’s so strange, I used the red bliss potato that is waxy. I will have to edit to specify that the potatoes need to be the waxy variety. I make sure to press the mixture in the pan and allow to cool slightly before releasing. You will find that its even firmer once completely cooled. They were so tasty, I made them twice in one day and had no problem with them sticking together. Thanks a million for your feedback!

  6. These look delicious and I’m going to try them. Sans oil: sautéing works great with just water or vegetable oil (amount depends on non-stick pan or not). Also going to use parchment paper muffin liners instead of oiling muffin tin. I’ll let you know how it turns out for me. Thanks.

    • Michelle Blackwood

      Thanks Tina, I usually add the oil in my recipes because I love to give people the choice. I also published an entire cookbook listing both oil and water or broth instead for sauteing. I have been die hard oil free in my own home before but there are just some dishes that taste better with oil. My conclusion is don’t use oil if you have some chronic health condition you are battling with. Use healthy oils like olive oil in salads and coconut oil for sauteing. It should be a personal preference. In the bible oil was used to prepare foods. The danger is hydrogenated oils, gmo oil like soy, canola and cottonseed oil, pesticide laden oils like peanut oil, margarine and overuse of oil. Moderation is the key and eating a balanced diet including lots of fiber, fruits, vegetables and most of all eating with gratitude and happiness!

  7. EducatedWarrior

    About to try this Michelle. I was looking for a samosa recipe, but I heard the traditional Indian recipe is difficult to make. This would be good with some mint chutney.


    Wow! These are delicious. But I’d add less fat next time. It needs some, but 2 tablespoons is a little much for me.


    These little bites are heavenly!!! Earlier this week we made a half batch since we had three potatoes in the fridge and today we made a double batch for a party. They were gone in minutes! Insanely delicious!

    • Michelle Blackwood

      That’s wonderful to hear KR, so happy your guests love them. Thanks for your feedback!

  8. Fabulous idea! I definitely will try these especially since they considerably easier to make than regular samosas (in my opinion); plus I already have all the ingredients. Healthier too since they are baked not fried. Thanks!

    • Michelle Blackwood

      You are welcome, hope you enjoy! I definitely have to be in the mood to made samosas, spring rolls etc. I find them too time consuming!

  9. Hello Michelle
    I’m going g to make these for my Uncle as he has been sick and doesn’t do alot of cooking.
    He loves Samosas and this recipe sounds delicious..Thank you for sharing with all of us…Can these be frozen and reheated?

    • Michelle Blackwood

      Hello Nancy, hope your uncle gets better soon. He is fortunate to have a caring niece. I don’t know if they freeze well because I haven’t tried, but now I’m curious. I will have to make a batch and see.

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