I love a good savory muffin. You know the ones that are fluffy, hearty, and loaded with savory goodies? That’s what we’re making today!
These spinach and feta muffins are 10 ingredients and only take about 10 minutes to prep and pop in the oven!
They are perfect for any time of day from breakfast, lunch, snacks, or even a tasty dinner side!
Ingredients for Spinach and Feta Muffins
Eggs. We’re using three eggs for this recipe. The eggs will help bind together the almond flour plus all the yummy add-ins! I haven’t tested this recipe with egg replacements like vegan eggs or flax eggs so if you do any experimenting let me know how it goes!
Milk. I used whole milk but you can use your favorite dairy free milk if you prefer! I think oat milk would be amazing!
Oil. Any oil would really work with these spinach and feta muffins. I used avocado oil but olive oil or coconut oil are also great options!
Sugar. I use coconut sugar because that’s what I tend to have in my pantry but another granular sugar like white sugar or light brown sugar would work too.
Almond Flour. I always use blanched almond flour because it’s fine and makes for a lighter muffin. If you have almond meal, that works too! Almond meal would just make for a heartier muffin.
Baking Powder & Salt. For some baking magic!
Spinach. I’m using fresh spinach. Check out my notes below if you’re using frozen spinach.
Feta. Because I love those little feta crumbles. I haven’t tested this recipe with other cheeses but I think it would be fun to try different kinds.
Pine Nuts. I love to top these spinach and feta muffins with some pine nuts. It adds such a delicious, toasty, nutty touch to each bite. Have fun with different nuts or seeds on top if you prefer!
Can I Use Frozen Spinach?
Yes! Defrost the frozen spinach and squeeze out excess liquid. Because the frozen spinach will be a lot more packed than the fresh spinach. I would reduce the amount you use. Start with about 1/2 cup squeezed spinach and if you feel like you want to add more, you can.
How to Make Spinach and Feta Muffins
Combine the wet ingredients.
In a large bowl, whisk together the eggs, milk, oil, and sugar.
Add dry ingredients.
Once all the wet ingredients are combined, add the almond flour, baking powder, and salt to the bowl. Whisk the dry ingredients into the wet ingredients.
Fold in the goodies.
Fold in the crumbled feta and chopped spinach. I could be fun to play around with different add-ins to these savory muffins. Some fun ideas are sun-dried tomatoes, caramelized onions, or chopped basil.
Prep the tins.
Place muffin liners in the muffin tins. I’m using regular sized muffin tins but you could also try some mini muffins! For mini muffins just reduce the amount of bake time.
Use an ice cream scooper to divide the muffin batter between the 12 muffins. I find it easiest to use an ice cream scooper to make sure each muffin is filled equally but two tablespoons work just as good.
Bake your Spinach and Feta Muffins!
Sprinkle pine nuts on top of each muffin. As you know, I love me some pine nuts but try different nuts or seeds!
Bake for 20 – 25 minutes until the tops are golden brown and the center is set.
Transfer to a cooling rack and allow the muffins to cool and enjoy!
How to Store these Spinach & Feta Muffins
These muffins can be stored at room temperature in an air tight container for a couple days. Or, keep them in the fridge in an airtight container for about 1 week.
These muffins also freeze well! Keep them in a plastic baggie in the freezer for about 3 months. Defrost in the fridge overnight and reheat in the oven or microwave until heated through.
Tips for this Recipe
Chop the spinach well. You don’t want the spinach to be too big. Chop it up into bite-sized pieces so when you take a bite out of the muffin there isn’t a huge string of spinach flopping onto your chin.
Fill the muffin tins. These muffins don’t rise too much so you can fill each muffin tin almost all the way to the top.
Have fun! I always like to empower you to make the recipe your own! Don’t have spinach or feta? No problem! Try some goat cheese or basil. Try some sun-dried tomatoes or olives. There are so many fun ways to customize these muffins!
- 3 eggs
- 1/4 cup whole milk
- 1/4 cup avocado oil
- 1/4 cup coconut sugar
- 2 cups blanched almond flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 8 oz. feta, crumbled
- 1 cup chopped spinach
- 1/4 cup pine nuts
- Preheat oven to 350F.
- In a large bowl, whisk together the eggs, milk, oil, and sugar.
- Once combined, add the almond flour, baking powder, and salt to the bowl. Whisk again until combined.
- Fold in the crumbled feta and chopped spinach.
- Place muffin liners in the muffin tins.
- Use an ice cream scooper to divide the muffin batter between the 12 muffins. These muffins don’t rise too much so you can fill the muffin tins almost full.
- Sprinkle pine nuts on top of each muffin.
- Bake for 20 – 25 minutes until the tops are golden brown and the center is set.
- Transfer to a cooling rack and allow the muffins to cool.
- Serving Size: 1 muffin
- Calories: 139
- Sugar: 5.3g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 3.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7.4g
- Fiber: 0.9g
- Protein: 5.8g
- Cholesterol: 58mg