You’re going to love these healthy spinach and feta muffins. They’re soft, moist, and filled with delicious flavours. But most importantly – they’re loaded with sneaky veggies!
Make a batch of these savoury muffins for breakfast or as a lunchbox filler. Try them alongside a smoothie and even hard-boiled eggs to ensure you’re getting enough protein.
What’s in these healthy spinach & feta muffins?
Like most muffin recipes, you’ll need a set of wet ingredients and a set of dry ingredients, plus spinach and some other tasty, flavour-enhancing additions.
- Buckwheat flour: If you’re following a gluten-free diet make sure you look for gluten-free buckwheat flour. Buckwheat flour adds a warm, nutty flavour to these muffins. Did you know it’s super easy to make your own buckwheat flour? Here’s my recipe for homemade buckwheat flour.
- Oat flour: Did you know you can make your own oat flour? Simply whizz oats to a floury consistency in a high-speed blender. Again make sure you source certified gluten-free oats if you’re following a gluten-free diet.
- Sea salt: I use Himalayan rose pink salt. Whichever salt you use, make sure it’s fine and sea salt, rather than table salt.
- Paprika and cayenne pepper: For a lightly spiced flavour. My favourite herbs and spices brand is Steenbergs.
- Baking powder: This helps the muffins to rise. Again if you’re following a gluten-free diet make sure you check the ingredients for gluten.
- Eggs: You’ll need 3 large eggs for these muffins. Ideally use free-range organic eggs.
- Coconut yoghurt: Look for plain coconut yoghurt with minimal ingredients. If you prefer, you can use cow’s yoghurt, in which case look for full fat plain or Greek yoghurt
- Extra virgin olive oil: My favourite brand is Erbology extra virgin olive oil, shop via this link and use the code charlotte15 for 15% off.
- Sheep’s feta: Buy organic if you can. I like to reserve some feta to press into the top of the muffins before baking. To make these muffins dairy-free, swap the sheep’s feta for a dairy-free alternative (look for minimal ingredients).
- Spring onions: These add flavour without being overly strong.
- Sun-dried tomatoes: Look for a sun-dried tomatoes in olive oil rather than sunflower oil or vegetable oil.
Tips for the best spinach muffins
Don’t be tempted to skip wilting the spinach as this releases water from the spinach. If you skip this step your muffins may become too wet when baking.
More muffin recipes to try
More spinach recipes to try
More recipes that use buckwheat flour
I hope you enjoy this spinach and feta muffin recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Spinach and feta muffins
- 100 g baby leaf spinach
- 120 g buckwheat flour (see notes)
- 80 g oat flour
- ¾ tsp sea salt
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 2 tsp baking powder
- 3 large free-range eggs
- 175 g coconut yoghurt or organic full fat Greek yoghurt if preferred
- 125 ml extra virgin olive oil
- 100 g organic sheep's feta, crumbled or dairy-free alternative if preferred
- 2 spring onions finely chopped
- 4 sun-dried tomatoes roughly chopped
- Preheat the oven to 180°C (350°F) and line a muffin tin with 12 muffin cases.
- Half fill a large pan with filtered water and bring it to the boil. Add the spinach and wilt for 1-2 minutes. Drain through a colander, pat dry and roughly chop.
- Place the flours, salt, paprika, cayenne pepper and baking powder in a large bowl and mix to combine.
- Place the eggs, yoghurt and olive oil in a jug and whisk until smooth.
- Make a well in the dry ingredients, pour in the egg mixture and mix until completely combined.
- Fold in the spinach, feta, sun-dried tomatoes and spring onions.
- Spoon into the muffin cases and bake for 20-25 minutes or until golden and a skewer, when inserted, comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Don’t be tempted to skip wilting the spinach as this releases water from the spinach. If you skip this step your muffins may become too wet when baking.
- If you can’t find buckwheat flour in the store, make your own.
- These muffins will keep for up to three days in an airtight container in the fridge or for up to three months in the freezer. Cool completely and then wrap individually before placing in an airtight container in the freezer.