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Spinach and feta muffins

Make these moreish spinach & feta muffins for an easy breakfast option. These cheesy muffins are also a great way to get savoury flavours into portable baked bites - great packed as a lunchbox filler.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: healthy spinach muffins, savoury muffins, spinach and feta muffin recipe, spinach recipe
Servings: 12 muffins
Author: Charlotte Grand | The Fertility Kitchen

Ingredients

  • 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
Metric - US Customary

Instructions

  • 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.

Notes

  • 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.
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