Spinach and Feta Cheese Muffins

Name: Spinach and Feta Cheese Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 2 small zucchini, grated (220g); 100g frozen spinach, thawed and drained; 100g feta, crumbled; 100g tasty cheese, shredded; 3 eggs; 1.5 cups almond flour (150g); 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon mixed herbs; ¼ cup sundried tomatoes, chopped (optional); Cherry tomatoes for decoration (optional)

The golden recipe for our amazing new Savoury Muffin Mix are these scrumptious low carb Spinach and Feta Cheese Muffins. Each delicious muffin has a huge 20g of Complete Protein and just 4g of carbs!

Spinach and Feta Cheese Muffins

The PBCo. Team

Rated 3.9 stars by 60 users

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

158

These meal prep & lunch box-friendly Spinach & Feta Muffins are packed full of healthy ingredients that make them high in flavour and SUPER low in carbs!

The perfect size for a light snack or would be tasty as a side to your favourite winter soup or salad, or take a batch of these along to your next picnic.

Ingredients

2 small zucchini, grated (220g)
100g frozen spinach, thawed and drained
100g feta, crumbled
100g tasty cheese, shredded
3 eggs
1.5 cups almond flour (150g)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon mixed herbs
¼ cup sundried tomatoes, chopped (optional)
Cherry tomatoes for decoration (optional)

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Directions

Preheat a fan forced oven to 170 degrees, and prepare a muffin tray with 12 muffin wrappers. Spray wrappers really well with oil to prevent sticking, or use a silicone tray.
In a large bowl, combine the almond flour, baking powder, salt and mixed herbs, then add the eggs to combine.
Then add: grated zucchini, spinach, feta, tasty cheese, sun dried tomatoes and fold through. Stir well to combine.
Portion into 12 wrappers and decorate as required. We love feta and cherry tomatoes for decoration, please don’t decorate with sun dried tomatoes as they will burn and not look nice!
Bake for 35-40 minutes or until golden.

Recipe Note

This is an excellent base, Savoury Muffin recipe that you can adapt to create your own perfect muffins.

We recommend keeping the zucchini in all your adaptations because zucchini is an excellent low carb veggie, which brings moisture and extra nutrition to your savoury muffins, whilst keeping the carbs low. Once baked you really can’t notice it, and if you are particularly worried you can peel before baking.

Nutrition

Serving Size 67g
Calories 158, Protein 8.6 grams, Fat 12.1 grams, Saturated Fat 3.4 grams, Carbs 1.5 grams, Sugar 1.5 grams, Sodium 215 milligrams

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Spinach and Feta Cheese Muffins