Spinach and Feta Muffins
These Spinach and Feta Muffins are the perfect savory snack or breakfast for anyone looking to enjoy a low-carb, gluten-free treat. Made with almond flour and packed with nutrient-dense spinach and tangy feta cheese, these muffins are both delicious and healthy. They're great for meal prep, and their flavor profile makes them perfect for breakfast, lunch, or as a savory snack throughout the day.
Ingredients:
2 cups almond flour
Almond flour is a fantastic gluten-free, low-carb alternative to regular flour. It provides a tender, slightly nutty flavor to the muffins while keeping them light and fluffy.1 cup fresh spinach, chopped
Fresh spinach adds a boost of vitamins and minerals, particularly iron, and contributes a bright, earthy flavor. Be sure to chop the spinach finely to ensure it’s evenly distributed throughout the muffins.1/2 cup feta cheese, crumbled
Feta cheese provides a tangy and creamy element to the muffins. Its salty flavor pairs perfectly with the spinach, giving the muffins a savory taste. You can also experiment with other cheeses like goat cheese or cheddar if you prefer.3 large eggs
Eggs help bind the ingredients together and add moisture and richness to the muffins. They also provide protein and healthy fats.1/4 cup olive oil
Olive oil adds moisture and helps to keep the muffins soft. It also provides healthy fats and a mild flavor that complements the other ingredients.1 tsp baking powder
Baking powder helps the muffins rise, making them light and fluffy. Since this recipe uses almond flour, which doesn’t have gluten, baking powder is essential for providing lift.Salt and pepper to taste
Salt enhances the flavor of the muffins, while black pepper adds a mild heat. You can adjust the seasonings to your taste, but don't skip the salt—it's crucial to bring out the flavors of the spinach and feta.
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). This is the ideal temperature for baking these muffins, allowing them to cook through without becoming too dry or overcooked. Line a muffin tin with paper liners or grease the cups lightly with oil to prevent sticking.Prepare the Dry Ingredients:
In a large mixing bowl, combine the almond flour, baking powder, salt, and pepper. Use a whisk to mix the ingredients thoroughly, ensuring that the baking powder is evenly distributed throughout the almond flour. This helps the muffins rise uniformly.Whisk the Wet Ingredients:
In a separate bowl, whisk together the eggs and olive oil until smooth and fully combined. The olive oil adds moisture to the muffins, while the eggs provide structure and richness.Combine Wet and Dry Ingredients:
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, as this could result in dense muffins. The batter should be thick but easily scoopable.Fold in Spinach and Feta:
Once the wet and dry ingredients are combined, gently fold in the chopped spinach and crumbled feta. Ensure the spinach and feta are evenly distributed throughout the batter. The spinach will provide a fresh, green color, and the feta will add a tangy, creamy element to each bite.Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each one about 2/3 full. This ensures that the muffins have room to rise while baking.Bake:
Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when they are golden brown on top, and a toothpick inserted into the center comes out clean or with just a few crumbs attached.Cool Before Serving:
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This will help them set and makes them easier to remove from the tin without falling apart.
Recipe Notes:
Spinach Variations:
If you don’t have fresh spinach, you can substitute it with frozen spinach. Just be sure to thaw and drain the spinach well to remove excess moisture before adding it to the batter.Cheese Variations:
If you’re not a fan of feta, feel free to try other cheeses like goat cheese, cheddar, or parmesan. Each will bring its own unique flavor to the muffins, allowing you to customize them to your liking.Herbs and Seasonings:
You can experiment with other herbs and spices to further enhance the flavor. Try adding a teaspoon of garlic powder, onion powder, or dried oregano to complement the spinach and feta.Storage:
These muffins can be stored in an airtight container in the fridge for up to 4-5 days. They also freeze well, so if you have leftovers, simply freeze them for up to 1-2 months. To reheat, just pop them in the microwave for 20-30 seconds or warm them in the oven.Low-Carb Option:
These muffins are already gluten-free and low-carb due to the use of almond flour, making them a perfect option for anyone on a keto or low-carb diet.
Nutritional Information (Approximate per muffin):
- Calories: 180
- Carbs: 4g
- Fiber: 2g
- Net Carbs: 2g
- Protein: 8g
- Fat: 15g
These Spinach and Feta Muffins are an excellent addition to your meal rotation. They’re savory, flavorful, and packed with nutrients. Whether you enjoy them as a quick breakfast, a savory snack, or as part of a meal, these muffins are sure to satisfy your cravings while keeping you on track with your low-carb or gluten-free lifestyle. Enjoy!
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