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.
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- Prep 15 MINS
- Cook 35 MINS
- Yields 12 muffins
2 small zucchini, grated (220g)
100g frozen spinach, thawed and drained
100g feta, crumbled
100g tasty cheese, shredded
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)
Premium Almond Flour (800g)AUD$ 15.95
1Preheat 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.
2In a large bowl, combine the almond flour, baking powder, salt and mixed herbs, then add the eggs to combine.
3Then add: grated zucchini, spinach, feta, tasty cheese, sun dried tomatoes and fold through. Stir well to combine.
4Portion 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!
5Bake for 35-40 minutes or until golden.
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.