Go Back
Homemade Scrumptious and Savory Low-Calorie Spinach and Feta Muffins photo
Print Recipe Save it for later

Scrumptious and Savory Low-Calorie Spinach and Feta Muffins

These muffins are a quick, nutritious delight! Enjoy a healthy twist packed with flavor and nutrients, perfect for any meal!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings

Ingredients

  • 1 1/2 cups white whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup milk (1% or 2% will work)
  • 1/4 cup coconut oil (or pure butter)
  • 2 tablespoons coconut oil (or pure butter)
  • 1 large egg (beaten)
  • 1 lemon (zest of)
  • 1 cup baby spinach (chopped into small pieces)
  • 1 cup low-fat feta cheese (crumbled)
  • 1 tablespoon chives (finely chopped)

Instructions

  • Preheat your oven to 375°F (190°C). Line your muffin tin with parchment liners or grease them to prevent sticking.
  • In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, paprika, sea salt, and black pepper until well combined.
  • In another bowl, mix the milk, melted coconut oil (or butter), beaten egg, and lemon zest. Stir until the mixture is smooth and uniform.
  • Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture using a rubber spatula until just combined. Be careful not to overmix; it's okay if there are a few lumps!
  • Now, gently fold in the chopped spinach, crumbled feta cheese, and finely chopped chives. This adds a burst of flavor and nutrients to your muffins.
  • Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!

Equipment

  • Mixing bowls
  • Whisk
  • Muffin Tin
  • Parchment liners
  • Rubber spatula

Notes

  • Consider using dairy-free milk for a vegan option.
  • For added texture, replace half the flour with oats.
  • Store in an airtight container for up to 3 days, or freeze for longer storage.