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Spinach & Feta Muffins

Course: Breakfast, Brunch, Muffins
Cuisine: gluten free, Low Carb
Keyword: coconut flour recipes, Savoury muffin
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8 Muffins
Calories: 155kcal
Author: Angela Coleby
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  • ½ cup Cooked spinach
  • cup Coconut flour
  • 4 large Eggs
  • ¼ cup Butter, unsalted Melted
  • 4 Spring onions chopped
  • ½ cup Feta cheese crumbled
  • ¼ cup Parmesan cheese grated
  • 1 Zucchini grated
  • ½ teaspoon baking powder
  • ¼ cup water
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon nutmeg
  • 4 tablespoons Fresh parsley chopped


  • Preheat the oven to 200C/400F degrees.
  • Combine the eggs, butter, water and salt with a hand blender or a whisk
  • Add the coconut flour and baking soda and mix well.
  • Add in the spring onions, zucchini, spinach, parsley and nutmeg. Mix thoroughly
  • Add in the Feta and Parmesan cheese and stir. Season with salt and pepper.
  • If the mixture is a bit too stiff add additional water (about another ¼ cup).  
  • Spoon the mixture into muffin cup or a greased muffin tin.
  • Bake for 20-25 minutes until golden on top and firm.
  • Eat and enjoy!


Makes 8 Muffins
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1muffin | Calories: 155kcal | Carbohydrates: 6g | Protein: 7g | Fat: 12g | Fiber: 3g