Spinach & Feta Savory Gluten-Free Muffins with Almond Flour
Satisfy your savory cravings with these easy gluten-free savory muffins packed with almond flour, cornmeal, feta cheese, and spinach. They’re flavorful and easy to make for a quick breakfast or a healthy snack. Enjoy them warm or at room temperature for a tasty treat!
Cornmeal muffins are a frequent recipe in my rotation. I make them with feta cheese and whole wheat flour or all-purpose flour. I often whip them up using regular wheat flour, appreciating how quickly they come together in the kitchen.
However, this gluten-free version is not just a lighter option; it’s also a healthier one. Especially when you add fresh chopped spinach, it provides a nutritious twist to your diet.
The Benefits of Spinach
Spinach is a super healthy green veggie. It’s full of vitamins, minerals, and antioxidants, which are good for you. Adding spinach to your meals, like in this great recipe for savory breakfast muffins, is a great way to boost your health.
- Spinach contains vitamins A, C, and K, which help your immune system, eyes, and blood clotting.
- It also has minerals like iron, calcium, and magnesium. Iron helps carry oxygen in your blood, while calcium and magnesium keep your bones and muscles strong.
- Plus, spinach is low in calories but has lots of good stuff, so it’s perfect if you want to stay healthy and keep your weight in check.
Ingredients You’ll Need in these Savory Breakfast Spinach and Feta Muffins and Preparation Tips
- 2 cups cornmeal – I usually go for Bob’s Red Mill gluten free medium-grind cornmeal.
- 1 cup almond flour—I buy Kirkland Signature Almond Flour Blanched California Superfine at Costco because it comes in large quantities and is the best price. Regarding gluten-free baking, I recommend using blanched almond flour made from almonds with their skins removed, resulting in a finer texture and lighter color.
- 1 teaspoon baking soda and salt to taste.
- 1 1/2 cups sparkling water, 1/2 cup oil, and 3 large eggs. I used olive oil in this recipe, but sometimes sunflower oil in my regular all-purpose flour cornmeal muffins. You can also try avocado oil or vegetable oil as alternatives. I have never tried making it with coconut oil, though.
- 250 gr (9 oz) crumbled feta cheese and 1 cup chopped spinach. You have two options: purchase crumbled feta or use a block of feta cheese and crumble it yourself using your hands.
- Preheat your oven to 395°F (200°C). Grease a muffin tin or line it with muffin liners.
- Combine cornmeal, almond flour, baking soda, and salt in a large bowl. Mix well. Whisk together eggs, olive oil, and sparkling water in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in chopped spinach and crumbled feta cheese.
- Spoon the muffin batter into the prepared muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely before serving.
Preparation Tricks
- Mix the almond flour, cornmeal, baking powder, baking soda, and salt thoroughly. This ensures even distribution of leavening agents and seasonings throughout the batter.
- When adding wet ingredients to dry ingredients, mix until just combined. Overmixing can result in tough muffins. It’s okay if there are a few lumps in the batter.
- Make sure to grease your muffin tin or use muffin liners to prevent the muffins from sticking. You can use cooking spray or a little oil or butter for greasing.
Quick Tip!
Fresh spinach works best in this recipe, adding a vibrant green color and fresh flavor. If you use frozen spinach, please thaw it thoroughly and squeeze out any excess moisture before adding it to the batter.
How to Store Spinach & Feta Savory Gluten-Free Muffins
Any leftover muffins can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for longer freshness. You can also freeze the muffins for future enjoyment.
Can I use a different type of flour?
Yes, you can experiment with a different gluten-free flour blend, such as oat flour, brown rice flour, or chickpea flour, but remember that it may affect the texture and flavor of the muffins. Almond flour is commonly used among gluten-free flours because of its nutty flavor and moist texture.
Can I add other vegetables to the muffins?
Of course! Feel free to personalize the recipe by incorporating additional vegetables like diced bell peppers, grated zucchini, or chopped tomatoes. Just be mindful to balance the quantity of vegetables to preserve the batter’s ideal consistency.
In conclusion, these savory gluten-free muffins with almond flour, feta, and spinach are a delicious and versatile addition to any mealtime. Whether enjoyed as a perfect breakfast, as a snack, or alongside a savory dish, these spinach and feta cheese muffins offer a satisfying and wholesome option that will surely please the whole family.
More Breakfast Recipes and Savory Recipes You’ll Love
- Easy Balkan-Style Cornmeal Muffins with Feta (Projice sa Sirom)
- Healthy Frittata in Air Fryer (Easy Recipe)
- How to Make Fried Eggs with Feta (TikTok Viral Recipe)
- Gluten-free Egg White Wraps with Almond Flour (No Xanthan Gum)
- Best Cheesy Scrambled Eggs with Feta
- Simple Steps to Make Poached Eggs with Avocado
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Spinach & Feta Savory Gluten-Free Muffins with Almond Flour
Ingredients
- 2 cups cornmeal
- 1 cup almond flour
- 1 tsp baking soda
- 1/2 tsp salt or more to taste
- 1 1/2 cups sparkling water
- 1/2 cup olive oil
- 3 eggs large
- 9 oz feta cheese crumbled
- 1 cup spinach fresh, chopped
Instructions
- Preheat your oven to 395°F (200°C).
- Grease a muffin pan or line it with muffin liners.
- Combine cornmeal, almond flour, baking soda, and salt in a large bowl. Mix well.
- Whisk together eggs, olive oil, and sparkling water in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in chopped spinach and crumbled feta cheese.
- Spoon the muffin batter into the prepared muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely before serving.
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- Mix the almond flour, cornmeal, baking powder, baking soda, and salt thoroughly. This ensures even distribution of leavening agents and seasonings throughout the batter.
- When adding wet ingredients to dry ingredients, mix until just combined. Overmixing can result in tough muffins. It’s okay if there are a few lumps in the batter.
- Make sure to grease your muffin tin or use muffin liners to prevent the muffins from sticking. You can use cooking spray or a little oil or butter for greasing.
