Name: Healthy Spinach Feta Muffins (Flourless)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: European
Ingredients: 4 cups spinach, washed; 2 scallions, thinly chopped; 1 leek, chopped*; 4oz/110g feta cheese; 1/2 cup and 2 tbsp quick oats; 3 eggs; 1 heaping tbsp yogurt; 3 tbsp olive oil or 2 heaping tbsp butter, room temp; Pinch of baking soda; *optional: handful mint leaves or chopped dill

These flourless healthy spinach feta muffins are delicious and the perfect make ahead recipe for breakfast or lunch! They’re really, really good, pretty healthy and a perfect grab-and-go recipe for busy days.

Made with spinach, feta, eggs and oats, these nutritious savory muffins are filling and taste amazing. I was actually going to call this recipe Spanakopita muffins, because it tastes very much like the Greek spanakopita. Minus the pastry.

You’ll Love These Flourless Spinach Feta Muffins

Similar to my other savory oatmeal muffins with feta cheese, these 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

Ingredients For Spinach Feta Muffins

Spinach. If you’ve got a bag of spinach that you know you’re not actually going to use in smoothies, use it to make 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! When I was updating the recipe I actually used scallions only, just more of them.

Feta cheese. For the saltiness and cheesiness of the muffins.

Oats. For added fiber and to make more filling.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. I did that last time.

Baking soda. To help raise the muffins.

How To Make Spinach Feta Muffins

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.

Sauté 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.

Then 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 dill 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 feta spinach muffins for breakfast, lunch or whenever you decide to have them! Make sure to check out these other savory recipes as well: