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–+ servings

Best Healthy Gluten-Free Savory Feta Spinach Muffins

Gentle Tummy
Print Recipe

Ingredients
  

  • 4 eggs
  • 1/4 cup avocado oil
  • 1/3 cup cottage cheese
  • 3/4 cup feta cheese
  • 1/4 cup parmesan cheese
  • 1/2 cup milk
  • 1-1/2 cups almond flour
  • 1/2 cup cassava flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried paprika
  • 1/2 teaspoon salt
  • 8 oz frozen spinach
  • 1/4 cup sun dried tomatoes
  • 2 tablespoons toasted pine nuts

Instructions
 

  • If using fresh spinach, heat a frying pan to medium heat and add 1 teaspoon of oil. Add the spinach and stir until wilted. Allow to cool on a paper towel to soak up the excess moisture.
    If using frozen spinach, allow it to thaw completely. Then, using a sieve, paper towel, or towel, squeeze out the excess moisture from the thawed spinach.
    Blend the cottage cheese and milk in a blender or food processor until smooth.
  • Preheat the Oven: Preheat your oven to 425°F (175°C). Line a non-stick muffin tin with paper liners or grease it with cooking spray or oil.
    In a large mixing bowl, add the wet ingredients, including eggs, avocado oil, whipped cottage cheese and milk, crumbled feta cheese, and grated parmesan cheese. Mix until well combined.
    Add the dry ingredients, including almond flour, cassava flour, baking powder, baking soda, Italian seasoning, garlic powder, onion powder, dried paprika, and teaspoon salt. Stir until evenly mixed.
    Using a spatula, fold in the spinach and sun-dried tomatoes.
  • Scoop the batter into the greased muffin tins filling nearly to the top. Sprinkle additional shredded parmesan cheese and toasted pine nuts on top of the muffins.
    For a higher muffin top‭, ‬bake the muffins for 5‭ ‬minutes at 425°F‭. ‬Then‭, ‬leave the muffin tray in the oven‭, ‬lower the temperature to 350°F‭, ‬and set the timer for an additional 20-22‭ ‬minutes‭. ‬Or‭, ‬you can bake them at 350°F for 25-28‭ ‬minutes‭. ‬
    Remove once they are lightly golden brown on top‭.‬
    Allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy warm or at room temperature.

Video

Notes

Sun-Dried Tomatoes: If using oil-packed sun-dried tomatoes, be sure to drain and pat them dry with paper towels to avoid excess oil in the batter.
Vegetable Add-Ins: You can add other vegetables such as grated zucchini (squeeze out excess moisture), chopped bell peppers, or sautéed mushrooms to increase the nutritional value and flavor.
Seasoning Adjustments: Adjust the seasonings to your taste. If you prefer spicier muffins, add a pinch of red pepper flakes, chilli flakes, or a dash of hot sauce to the batter.
Did you make this recipe?Please let me know in the comments below how it turned out :)