Baking · Savory baking

Spinach & Feta Almond Muffins

Savory almond muffins with chopped spinach, feta and a soft yogurt crumb.

By CarbPortion · AI-assisted recipe

Savory baking · Vegetarian

Jump to recipe Set servings & print

AI-generated serving suggestion

Prep: 20 min
Cook & rest: 30 min
Total: 50 min
Servings: 8
Method: Oven

MAKE IT YOUR PORTION

How many are you cooking for?

Choose your servings. Ingredient amounts and printouts update together.

Original recipe: 8 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

For part of a raw egg, beat it first, then weigh the amount you need.

FOR 8 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Almondsfinely ground160 g
Spinachchopped200 g
Fetacrumbled120 g
Eggbeaten150 g
Greek yogurtPlain, whole milk100 g
Olive oilSalad or cooking oil25 g
Baking powderDouble-acting, sodium aluminum sulfate8 g
SaltTable salt2 g
Black pepperDried, ground1 g

Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.

STEP BY STEP

Let’s make it.

Heat the oven to 350°F (175°C). Line 8 muffin cups with baking-paper liners. Wilt the spinach in a covered dry pan, cool briefly, then squeeze out excess liquid.
Mix the almond meal, baking powder, salt and pepper. In a second bowl whisk the eggs, yogurt and oil.
Stir the wet mixture into the dry ingredients. Fold in the spinach and feta without overmixing.
Divide the batter equally among the lined cups, filling each about three-quarters full. Bake for 22–28 minutes until set and golden, with no wet batter on a skewer.
Cool in the tin for 5 minutes, then move to a rack. Divide into 8 servings.

Kitchen notes

Choose vegetarian-rennet feta if needed. Squeezing the spinach keeps the centers from becoming wet.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 6.8 g
Fiber: 3.1 g
Carbs − fiber: 3.7 g
Protein: 10.6 g
Fat: 18.8 g
Energy: 229 kcal

Calculated from USDA ingredient records, divided into 8 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Spinach & Feta Almond Muffins

For 8 servings

Vegetables

SpinachRaw200 g

Eggs & dairy

EggRaw, whole, without shell150 g
FetaRegular120 g
Greek yogurtPlain, whole milk100 g

Oils & fats

Olive oilSalad or cooking oil25 g

Herbs & spices

Black pepperDried, ground1 g
SaltTable salt2 g

Nuts & seeds

AlmondsPlain160 g

Sauces & pantry

Baking powderDouble-acting, sodium aluminum sulfate8 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/spinach-feta-almond-muffins/

Choose a valid number of servings before printing.