Moist and fluffy savory muffins filled with sautéed spinach and creamy feta cheese, ideal for breakfast, brunch, or a satisfying snack.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
In a pan, heat 1 tablespoon olive oil over medium heat. Sauté the chopped spinach for 2–3 minutes until wilted. Set aside to cool.
In a large bowl, whisk together all-purpose flour, almond flour, baking powder, salt, pepper, and garlic powder.
In another bowl, beat eggs, olive oil, yogurt, and milk until well combined.
Stir wet ingredients into dry until just combined. Fold in sautéed spinach and crumbled feta.
Spoon the batter into muffin cups, filling each about 3/4 full. Top with additional feta.
Bake for 20–25 minutes or until muffins are golden and a toothpick inserted comes out clean.
Let cool slightly before serving warm or at room temperature.

Use frozen spinach if fresh isn’t available—just thaw and squeeze out excess moisture.
These muffins freeze well; reheat in the oven or microwave before serving.
Add sun-dried tomatoes or chopped olives for extra flavor.