Spinach and Feta Gluten-Free Muffins with Almond Flour

These savory gluten-free muffins combine almond flour, cornmeal, feta, and fresh spinach. They take 15 minutes to prep and 25 to bake, and they make 12 muffins with about 9 g of protein and 4 g of fiber each. They're good warm for breakfast, in a lunchbox, or next to soup.

Cornmeal and feta muffins are a regular in my kitchen. They're based on projice sa sirom, the Serbian cornmeal bread my mom made all the time when I was growing up. I later picked up another great recipe from my husband's grandma, and I've been making my own version with all-purpose or whole wheat flour ever since.

I'm not allergic to gluten, but I recently decided to try eating gluten-free because I simply feel better without wheat. So I swapped the wheat flour for almond flour. It took me three batches to get the texture right, because the first ones came out too moist.

The final version is moist and tender (in the good way!), with salty feta and bright spinach in every bite. My kids eat them straight from the pan 😊.

If you like this recipe, try my Creamy Polenta with Feta and Prosciutto too.

Ingredients and Why They Work

• Cornmeal: I use gluten-free medium-grind cornmeal, such as Bob's Red Mill. It gives the muffins their classic texture. If you're strict about gluten, check the label, since cornmeal can be cross-contaminated during processing.
• Blanched almond flour: I use Kirkland Signature superfine almond flour from Costco. Blanched flour, made from skinless almonds, is finer and lighter than almond meal. It keeps the muffins soft without wheat.
• Sparkling water: The bubbles help lighten the batter.
• Eggs and olive oil: These bind the batter and keep it moist. Avocado oil also works.
• Feta and fresh spinach: Crumble the feta by hand from a block for the best flavor. Feta is salty, so taste the batter before adding more salt.
• Baking soda and salt: Mix these in thoroughly so the muffins rise evenly.

The full measurements are in the recipe card below.

How to Make These Spinach and Feta Muffins

1. Heat the oven to 395°F (200°C) and grease or line a 12-cup muffin pan.
2. Mix the cornmeal, almond flour, baking soda, and salt. Whisk the eggs, olive oil, and sparkling water in a separate bowl.
3. Combine the two just until incorporated, then fold in the spinach and feta.
4. Fill each cup about ¾ full and bake 20-25 minutes, until golden and a toothpick comes out clean.
5. Cool in the pan for a few minutes, then move to a wire rack.

Tips for the Best Texture

• Don't overmix. A few lumps are fine. Overmixing makes the muffins tough.
• Squeeze frozen spinach dry. Fresh gives the best color and flavor. If you use frozen, thaw it and squeeze out the water, or the muffins will turn out gummy.
• Line or grease the pan well. Feta can stick as it bakes.

Why Using Spinach in These Gluten-Free Muffins?

Spinach does more than add color to these muffins. It keeps them moist and adds vitamins A, C, and K, along with minerals like iron, calcium, and magnesium (see Healthline and Medical News Today for the details). It's also an easy way to get greens into kids' meals!

Storage

• Keep leftovers in an airtight container for 2-3 days at room temperature, or longer in the fridge.
• To freeze, cool completely, wrap individually, and freeze. Reheat from the freezer in a warm oven or the microwave. 

Spinach & Feta Gluten-Free Muffins FAQs

Looking for other tasty gluten-free recipes like this? Try these:

⭐ If you make these, tell me how they turned out in the comments. Don't forget to tag your creations so I can see them! Find me on YouTube, Pinterest, Instagram or TikTok. Subscribe to the newsletter for more simple, Balkan- and Mediterranean-inspired recipes.