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4 from 1 vote

Spinach & Feta Muffin

Course: Breakfast, Muffins
Servings: 8 Muffins
Calories: 155kcal
Author: Angela Coleby


  • 1/2 cup 90g Cooked spinach
  • 1/3 cup 38g Coconut flour
  • 4 Eggs
  • 1/4 cup 56g Butter unsalted Melted
  • 4 Spring onions chopped
  • 1/2 cup 75g Feta cheese crumbled
  • 1/4 cup 25g Parmesan cheese grated
  • 1 Zucchini grated
  • 1/2 teaspoon baking powder
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon nutmeg


  • 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.


Makes 8 Mufins
Nutritional Info per muffin – 155 Calories, 12g Fat, 7g Protein, 6g Total Carbs, 3g Fibre, 3g Net Carbs


Calories: 155kcal