Struggle with getting dinner on the table? Grab our 5 easy family meal recipes!

Need a quick and easy savory breakfast muffin recipe? These spinach feta muffins are great for on the go, or getting more veggies into your day.

this Post!

As an Amazon Associate, I may earn from qualifying purchases. You can read more here about our Disclaimer and Privacy Page.

What if I told you you could get your greens through baked goods?

I bet you’d expect to hear that from a Registered Dietitian.

If you’re a savory muffins fan like me, these are a great option! Especially since many Americans are not getting enough fruits and veggies in their day.

I was inspired to make these delicious spinach feta muffins after consuming loads and loads of Costco’s frozen egg muffins – the Make Veggies Great brand.

They have red pepper and spinach and some cheese in them, and they were my go-to for busy mornings, until I tried and tested this feta and spinach muffins recipe several times.

Another veggie-rich muffin that complements these butternut squash egg muffins.

I’ve made many muffin recipes and baked goods, so I’ve been able to figure out the general proportion for success.

Muffins in general are an easy single-serving snack idea, or meal component to pair with other things. They go perfectly in kids’ lunches.

We love to pair pumpkin zucchini muffins, acorn squash muffins and almond flour zucchini muffins with a nice bowl of Greek yogurt for a complete meal.

These spinach feta muffins are a great way to get extra veggies in, especially at breakfast which can be more challenging.

Why the Dietitian Recommends this Recipe

“Most of us aren’t meeting our daily fruit and veggie recommendations. These feta and spinach muffins are a convenient snack or breakfast option full of veggies!”

Why You’ll Love Spinach Feta Muffins

• Kid friendly snack idea – Kids love muffins, and if your kids have a savory taste bud, these spinach and feta muffins are perfect! You can even pair them with hummus, greek yogurt, or avocado.
• Easy meal prep option – I often prep some sort of muffins each week for a meal prep snack that make snacking on the go easy and attainable. It’s great when I can prep these feta spinach muffins to use up our veggies or get extra fiber in, plus I love that each muffin has 7 grams of protein!
• Great for on the go – Like I said, with 3 young kids, we are often on the go. We need easy snacks for our stasher bags. Muffins are also incredibly easy to freeze for later, or to take on the go (a great hiking snack for kids), for a busy morning.
• Ready in just 20-25 minutes – You can accomplish so much in just half an hour. Plus, the only labor-intensive part is the mixing, and then you can sit back when they are baking.
• High protein – Oftentimes, protein snacks for kids can be difficult! But these spinach and feta muffins are a great, protein-rich savoury muffins option. Eggs + feta cheese are great sources of protein.

Ingredients

Here’s what you’ll need to make spinach and feta egg muffins.

• flour – All purpose flour works best.
• eggs – We need these for a binder and they make a better texture.
• milk – I used reduced fat milk, but any type will work.
• avocado oil – Olive oil or butter also work.
• feta cheese – Feta cheese pairs nicely with spinach and gives these a savory, salty flavor.
• parmesan cheese – I love the extra depth that parmesan cheese also adds to these. You could also add/use cheddar cheese, or another shredded cheese.
• cherry tomatoes – I love halving cherry or grape tomatoes, but sun-dried tomatoes would also work well.
• spinach – Fresh baby spinach or frozen spinach can both work for these muffins. We always keep frozen spinach on hand for smoothies, so if you forget to buy fresh, just thaw your frozen ahead of time. Or, place it in a microwave safe bowl and microwave at 30-second increments until thawed, and then strain or squeeze any excess moisture out.
• greek yogurt – I love the texture that whole fat plain greek yogurt imparts, but to reduce the fat and calories, you can use plain low-fat yogurt.
• baking powder
• spices – salt, black pepper, Italian seasoning

You may also try to add other add-in’s, like red or yellow bell pepper, onions, spring onions, carrots, squash, zucchini, etc.

How to Make Feta Spinach Muffins

To make these healthy breakfast egg muffins, start by preheating your oven to 350 degrees Fahrenheit.

Next, mix your dry ingredients and in a separate bowl, combine your wet ingredients.

Then, combine the wet and dry ingredients in a large mixing bowl, gently stirring them together.

Lastly, add in quartered tomatoes and chopped spinach.

Add the batter to your muffin pan or muffin cups, distributing it evenly.

Bake for 22-24 minutes, or until muffins start to turn golden brown.

Let them cool on a cooling rack or wire rack for 5-10 minutes.

You can also make this recipe as mini muffins (about 32-26 mini muffins). To do so, bake for 10-13 minutes.

Storage Tips

Spinach feta egg muffins will last about 3 days when stored in an airtight container at room temperature. To store them longer, you can freeze them.

When reheating, it will depend if you prefer warm or cool muffins.

Some people prefer to eat them at room temperature. I like them slightly warmed, so I’ll toss them in the microwave for 10-15 seconds. You could also cook them in the toaster oven.

• Pumpkin Zucchini muffins
• Acorn squash muffins
• Sweetpotato apple muffins
• Zucchini almond flour muffins

Continue to Content

Yield: 12 muffins

Savory Spinach Feta Muffins

Print

Need a quick and easy savory breakfast muffin recipe? These spinach feta muffins are great for on the go, or getting more veggies into your day.

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Ingredients

• 2 cups All purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1/8 tsp black pepper
• 1 Tbsp Italian seasoning
• 2 eggs
• 1 cup milk
• ¼ cup plain Greek yogurt
• 1/4 cup avocado oil
• 3/4 cup crumbled feta cheese
• 1/4 cup shredded parm cheese
• ½ cup quartered cherry tomatoes
• 2 cups baby spinach, chopped* (or 1 cup frozen spinach)

Instructions

1. Preheat oven to 350 degrees.
2. Mix dry ingredients (flour, baking powder, salt, Italian seasoning,)
3. In a separate bowl, combine wet ingredients (egg, milk, yogurt, oil, cheese).
4. Combine wet and dry ingredients, gently stirring them together. Lastly, add in quartered tomatoes and chopped spinach.
5. Add the batter to your muffin pan, distributing it evenly.
6. Bake for 22-24 minutes, or until muffins start to brown.
7. Let cool on wire rack for 5-10 minutes.
   
   

Notes

*You’ll want the baby spinach leaves to be chopped into smaller pieces. I do this by cupping it together and taking a sharp knife and cutting into it at various points and then repeating.

TO MAKE MINI MUFFINS: You can also make this recipe as mini muffins (about 32-26 mini muffins). To do so, bake for 10-13 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 289mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram