Savory Gluten-Free Spinach Feta Muffins

Looking for a delicious, savory muffin that’s both gluten-free and satisfying? These spinach feta muffins are the perfect blend of wholesome ingredients and crave-worthy flavor. Made with a mix of gluten-free and almond flour, they’re fluffy yet hearty, packed with fresh spinach and tangy feta cheese. Ideal for breakfast, an afternoon snack, or a make-ahead lunch option — this easy, healthy muffin recipe will quickly become a staple in your kitchen.

These savory spinach feta muffins always feel like such a treat. Using a mix of half gluten-free flour and half almond flour gives them just the right texture — airy yet substantial. Every bite has those little nuggets of feta that make them irresistibly good.

Whenever I bake a batch, they always go quick! They’re perfect for breakfast, a quick snack, or grab a couple for an easy, satisfying lunch. You really can’t go wrong with these — they’re versatile, nourishing, and so satisfying.

My mom introduced me to these muffins years ago, and they’ve become one of those recipes I return to again and again. Over time, I’ve tweaked the ingredients to fit my family's gluten-free lifestyle, and I’ve finally landed on the perfect balance of flavor and texture.

Though they’re savory, these muffins still feel indulgent — like something special. I love knowing that I’m sneaking in some greens with the spinach and getting a nice boost of protein from the feta and milk. It’s one of those recipes that tastes good and feels good to eat.

If you’re looking for a muffin that delivers on all fronts — breakfast, snack, or lunch — this one’s for you!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• Related
• To do:

Ingredients

• Spinach – A low-calorie veggie that packs a nutritional punch. It’s full of vitamins, minerals, and vibrant color — giving these muffins a healthy boost.
• Feta – Those little nuggets of tangy, salty goodness are the star of every bite. Feta pairs beautifully with the spinach in these muffins.
• Parmesan cheese – Adds a deep, rich, savory flavor that complements the feta and elevates the overall taste.
• Milk – Keeps the muffins soft and moist. When combined with apple cider vinegar, it mimics buttermilk for an even better texture.
• Apple cider vinegar – Mixed with milk, it creates a tangy buttermilk substitute that not only adds flavor but helps the muffins rise and stay tender.
• Avocado oil – A neutral oil that adds moisture and richness without overpowering the other flavors.
• Almond flour – Gives structure and a subtle nuttiness while keeping the muffins naturally tender and never dry.
• Gluten-free flour blend – Balances the almond flour perfectly to create that light, fluffy crumb — so the texture feels just right, not grainy or heavy.

See recipe card for quantities and full list of ingredients.

Instructions

Hint: Don’t rush these muffins in the oven! Give them time to achieve that beautiful golden finish on top — it’s worth the wait.

Substitutions

• Milk – I use whole milk for extra richness and moisture, but you can easily swap it for your favorite dairy-free milk (like almond, oat, or coconut milk).
• Gluten-free flour blend - If you’re not avoiding gluten, all-purpose flour works beautifully here.
• Avocado oil - You can also substitute olive oil or another neutral oil if you prefer.

Equipment

• Large mixing bowl
• Wooden spoon or spatchula
• Muffin tin
• Muffin tin liners (paper or silicone)

Storage

Store your spinach feta muffins in an airtight container in the refrigerator for 3–4 days.

I like to warm them up before eating — either with a quick reheat in the microwave or a few minutes in the oven to bring back that fresh-baked texture. But honestly, they’re just as tasty straight from the fridge if you’re on the go!

Related

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