Healthy Lunch Muffins With Spinach & Feta

Muffins for lunch? Yes, and they’re really good. Especially when they come packed with protein and vegetables, like these delicious healthy lunch muffins with spinach and feta. These easy savory muffins taste incredible and are the perfect grab-and-go lunch recipe.

Made with spinach, feta and eggs, I was actually going to call this savory muffin recipe Spanakopita muffins, because it tastes very much like the Greek spanakopita. Without the phyllo pastry, I used oats for these flourless muffins and they turned out so wonderful.

You’ll Love These Spanakopita Lunch Box Muffins

Similar to my other savory oatmeal muffins with feta cheese, these healthy lunch box muffins are:

• super tasty
• very healthy
• easy to put together
• great for grab and go
• super satisfying
• few ingredients
• a great way to use up a lot of spinach

This spinach muffin recipe is vegetarian, gluten free, soy- and nut-free.

Healthy Lunch Muffin Ingredients

Spinach. If you’ve got a bag of spinach which you know you’re not actually going to use in smoothies, use it for these muffins. You can use kale or sorrel in the recipe as well.

Scallions and leeks. These add a lot of flavor to the recipe and make it rich in prebiotics too!

Feta cheese. For saltiness and cheesiness of the muffins.

Oats. For added fiber. But if you want to, you can also skip the oats. In that case, leave out the yogurt and baking soda and add more eggs and feta to make the recipe low carb.

Eggs. In order to keep the muffins together and to make them very filling.

Yogurt and Olive oil. You can also use butter in the recipe.

Baking soda. To help raise the muffins.

How To Make Healthy Lunch Muffins With Feta Cheese

I actually made a large batch of the oatmeal feta muffins and these spanakopita muffins together. The process is very straightforward:

• Wash spinach, leeks and scallions, then chop them.

• Saute the leeks and scallions with some olive oil for 1-2 minutes.

• Add spinach and cover for 6-7 minutes until the spinach is wilted. Then stir without a lid for 2 more minutes and turn the heat off.
• Preheat the oven to 180C or 350F.

• Add eggs, olive oil, crumbled feta, yogurt, baking soda and oats to a bowl and blend using an immersion blender.

• Add in the cooked cooled-off spinach.
• Line a muffin pan with parchment paper muffin liners (other varieties can make releasing the baked muffins harder).

• Fill muffin cups with the mixture and bake for about 25 minutes or until firm to the touch and golden brown.
• Let cool off. If stuck to the pan – use a knife and carefully work your way around the edges to release the muffins. Enjoy!

Options

• You can bake the mixture in a small loaf pan lined with parchment paper. I find this to be an even easier option (at least when it comes to cleaning up!).
• Use other greens like kale or sorrel for the filling instead of spinach.
• Add in chopped fresh herbs like mint or parsley for even more flavor.
• Make the muffins low carb by leaving out the yogurt and oats and adding some more eggs and feta.

How To Store

Release the muffins from the pan, transfer leftovers to an airtight container and store in the fridge for 3-4 days.

More Savory Healthy Recipes

I hope you enjoy these healthy lunch box muffins! Make sure to check out these other savory recipes as well:

• Crustless Tuna Quiche Recipe
• Easy Chicken Egg Bake
• Savory Feta Oatmeal Muffins