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Savory Gluten-Free Spinach Feta Muffins sitting on a glass cake plate
Lindsay

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 20 muffins
Course: Breakfast, Lunch, Snack
Ingredients Method Notes

Ingredients
  

  • 8 oz fresh spinach chopped
  • 8 oz feta cheese crumbled
  • ½ cup Parmesan cheese grated
  • 2 cups milk
  • 2 tablespoon apple cider vinegar
  • ½ cup avocado oil
  • 3 eggs
  • 2 cloves garlic minced
  • 2 cups almond flour
  • 1 cup gluten-free flour blend
  • 1 tablespoon baking powder
  • 1½ teaspoon salt

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper or silicone liners.
  2. In a large mixing bowl, whisk together the milk, apple cider vinegar, eggs, avocado oil, garlic, and Parmesan cheese until everything is well incorporated.
  3. Add the almond flour, gluten-free flour, baking powder, and salt directly on top of the wet ingredients, then gently mix until just combined. Avoid overmixing to keep the muffins light.
  4. Fold in the chopped spinach and crumbled feta until evenly distributed.
  5. Scoop the batter into the prepared muffin tins, filling each cup to the top — these muffins rise modestly due to the almond flour and mix-ins.
  6. Bake for 35–40 minutes, or until the tops are golden.
  7. Let cool for 5–10 minutes before removing from the pan. Serve warm or at room temperature.

Notes

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