Spinach and Feta Muffins

5 from 2 votes

Spinach and feta muffins are a perfectly tender, simple, delicious muffin. Enjoy these gluten free savory muffins with any meal, like alongside eggs at brunch or with a salad or soup at dinner.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 145kcal

Author: Lindsey Janeiro, RDN

Cost: $5.35 recipe/ $0.45 muffin

Ingredients

9 oz frozen chopped spinach (thawed with moisture removed)
2 large eggs
¼ cup extra virgin olive oil
1 cup skim milk
¼ cup plain, nonfat greek yogurt
2 cups gluten-free measure for measure flour
2 teaspoon baking powder
⅔ cup reduced fat feta cheese

Instructions

Preheat the oven to 350 degrees Fahrenheit. Prepare a muffin tin by spraying each muffin spot with nonstick spray or lightly rubbing it with a little olive oil. If you're using paper liners in your muffin tin, lightly spray the inside of the liners, too.
Combine the wet ingredients (thawed and drained spinach, eggs, olive oil, milk, and greek yogurt) in a large bowl and stir.
Add the dry ingredients (flour and baking powder). Fold in the feta.
Scoop the batter into each muffin tin. While optional, you can totally sprinkle some finely crumbled feta cheese on top of the muffins if you're a big feta fan!
Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
Allow muffins to cool for 5-10 minutes in the muffin tin, then transfer to a wire baking rack to cool.
Can be stored in an airtight container in the refrigerator 3-4 days or in the freezer for 3 months.

Notes

Nutrition