Savory Spinach Feta Muffins

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. Personalize your breakfast muffins to your liking!

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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 muffin fan like me, these are a great way to up your fiber intake.

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.

I make many muffin recipes and baked goods each week, so I’ve been able to figure out the general ratio for success.

The Veggies Made Great muffins 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 to replicate them.

I like these better and they’re on my favorite savory rotation, along with egg and quinoa muffins and butternut squash egg muffins.

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

These spinach feta muffins are a great way to get extra veggies in, especially at breakfast, which can be more challenging. An alternative favorite is these oven baked eggs on a sheetpan.

Why You’ll Love Spinach and Feta Muffins

• Easy meal prep option – I often prep some sort of muffins each week for a meal prep snack that makes snacking on the go easy and attainable. It’s great when I can prep these feta spinach muffins to use up our veggies that may be going bad.
• Great for on the go – As a mom of three, we always need portable 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).
• 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 muffin option with 7 grams of protein each. Eggs + feta cheese are great sources of protein.

Gather Your Ingredients

Here’s what you need.

• all-purpose flour – I wouldn’t recommend substituting the flour.
• 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.
• cheese – These muffins have both feta and parmesan cheese.
• cherry tomatoes – 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 of whole fat plain greek yogurt but low-fat works also.
• 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 spinach feta egg muffins, start by preheating your oven to 350 degrees Fahrenheit.

Mix your wet and dry ingredients separately, and then together.

Lastly, after you’ve mixed the wet and dry ingredients, slowly add in the quartered tomatoes and chopped spinach, or veggies of your choice.

Make sure to chop the baby spinach 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.

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

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. I like to freeze in stasher bags!

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.

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Servings 12 muffins

Savory Spinach Feta Muffins

Sarah Schlichter, MPH, RDN

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.

5 from 1 rating

Print Pin

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Ingredients  

1x2x3x

• 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

Serving: 1Calories: 178kcalCarbohydrates: 19gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 43mgSodium: 289mgFiber: 1gSugar: 2g

Did you make this recipe?Let us know how it was!