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spinach muffins with feta cheese
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4.5 from 2 votes

Spinach & Feta Muffin

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Muffins
Cuisine: Vegetarian
Keyword: low carb breakfast
Servings: 8 Muffins
Calories: 155kcal
Author: Angela Coleby

Ingredients

  • 1/2 cup Cooked spinach
  • 1/3 cup Coconut flour
  • 4 Eggs
  • 1/4 cup Butter unsalted Melted
  • 4 Spring onions chopped
  • 1/2 cup Feta cheese crumbled
  • 1/4 cup 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

Instructions

  • 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.

Notes

Makes 8 Mufins
Nutritional Info per muffin – 155 Calories, 12g Fat, 7g Protein, 6g Total Carbs, 3g Fibre, 3g Net Carbs
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 http://nutritiondata.self.com 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.

Nutrition

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