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Spinach Feta Muffins

These gluten-free spinach feta muffins are a deliciously savory breakfast or snack option that packs a punch of flavor with creamy feta and tender spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Gluten Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour Use your preferred gluten-free flour blend.
  • 1 tbsp baking powder For leavening.
  • 1/2 tsp salt Adjust to taste.
Wet Ingredients
  • 2 large eggs Provide protein.
  • 1/2 cup milk Can be dairy or non-dairy milk.
  • 1/4 cup olive oil For moisture.
Main Ingredients
  • 1 cup fresh spinach Chopped, or use frozen but squeezed dry.
  • 1 cup feta cheese Crumble for mixing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
  2. In a bowl, mix the dry ingredients: gluten-free flour, baking powder, and salt.
  3. In another bowl, whisk together the wet ingredients: eggs, milk, and olive oil.
  4. Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Do not overmix.
  5. Fold in the chopped spinach and crumbled feta cheese gently.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.
  2. Optionally, sprinkle extra feta on top before baking.
  3. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted comes out clean.
  4. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Notes

These muffins can be stored in an airtight container at room temperature for up to four days or in the fridge for a week. They can be frozen for longer storage.