Healthy Spinach Feta Flourless Muffins Recipe
These Healthy Spinach Feta Muffins are a delicious, flourless savory treat packed with nutritious spinach, tangy feta, and wholesome oats. Perfect for breakfast, snacks, or a light meal, they are easy to make and bake to golden perfection, delivering a moist and flavorful muffin without any refined flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Vegetables & Herbs
- 4 cups spinach, washed
- 2 scallions, thinly chopped
- 1 leek, chopped (optional: handful of mint leaves or chopped dill)
Dairy & Eggs
- 4 oz (110 g) feta cheese, crumbled
- 3 eggs
- 1 heaping tbsp yogurt
Dry Ingredients
- 1/2 cup plus 2 tbsp quick oats
- Pinch of baking soda
Oils & Fats
- 3 tbsp olive oil or 2 heaping tbsp butter, room temperature
Instructions
- Sauté Vegetables: Heat some olive oil in a skillet over medium heat. Add the chopped leeks and scallions and sauté for 1-2 minutes until fragrant. Add the washed spinach, cover the skillet, and cook for 6-7 minutes until the spinach is wilted. Remove the lid and stir for another 2 minutes to cook off excess moisture. If using fresh herbs like mint or dill, add them now, then turn the heat off and allow the mixture to cool slightly.
- Preheat Oven: Set your oven to 180°C (350°F) to warm up while you prepare the muffin batter.
- Prepare Batter: In a mixing bowl, combine the eggs, olive oil (or butter), crumbled feta cheese, yogurt, and a pinch of baking soda. Add the quick oats, then use an immersion blender to blend the mixture smoothly.
- Incorporate Vegetables: Gently fold the cooled spinach, leek, scallion, and herb mixture into the batter, ensuring even distribution without over-mixing.
- Prepare Muffin Tin: Line a muffin pan with parchment paper muffin liners. This prevents sticking and helps remove the muffins easily after baking.
- Bake Muffins: Spoon the batter into the prepared muffin cups, filling them evenly. Bake in the preheated oven for about 25 minutes, until the muffins are firm to the touch and golden brown on top.
- Cool and Serve: Once baked, allow the muffins to cool in the pan. If they stick, carefully use a knife to loosen the edges before removing. Enjoy these healthy, savory muffins warm or at room temperature.
Notes
- These muffins are flourless and rely on quick oats for structure, making them gluten-free if oats are certified gluten-free.
- You can swap olive oil for butter depending on your preference for flavor or texture.
- Using parchment paper muffin liners is crucial to prevent muffins from sticking to the pan.
- Fresh herbs like mint or dill add a lovely fresh flavor but are optional.
- Store muffins in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
