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Savory Spinach Feta Muffins with Fresh Milled Flour

These spinach feta muffins are the perfect blend of wholesome ingredients and crave-worthy flavor. Made with fresh milled 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 35 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Breakfast, Lunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups Milk
  • 1½ tablespoons Apple cider vinegar
  • 2 Eggs
  • 5 tablespoons Avocado oil
  • 2 cloves Garlic
  • 5 tablespoons Parmesan cheese grated
  • 230 grams Fresh milled flour
  • 2 teaspoons Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • 5 ounces Fresh spinach chopped
  • 5 ounces Feta cheese crumbled

Equipment

  • Digital Scale
  • Large mixing bowl
  • Whisk
  • Muffin Tin
  • Muffin Tin Liners (paper or silicone) optional
  • Cookie Scoop optional

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper or silicone liners. Mix the milk with apple cider vinegar and let sit while you chop the spinach and feta and grate the Parmesan cheese.
    1 ½ cups Milk, 1½ tablespoons Apple cider vinegar
  2. In a large mixing bowl, whisk together the milk + apple cider vinegar mixture, eggs, avocado oil, garlic, and grated Parmesan cheese until well combined.
    1 ½ cups Milk, 2 Eggs, 5 tablespoons Avocado oil, 2 cloves Garlic, 5 tablespoons Parmesan cheese, 1½ tablespoons Apple cider vinegar
  3. Add the fresh milled flour, baking powder, baking soda, and salt directly on top of the wet ingredients. Mix just until combined.
    230 grams Fresh milled flour, 2 teaspoons Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
  4. Fold in the chopped spinach and crumbled feta until evenly distributed.
    5 ounces Fresh spinach, 5 ounces Feta cheese
  5. Scoop the batter into the prepared muffin tins, filling each cup nearly to the top. Since these muffins have so many mix-ins, they rise beautifully without spilling over the muffin liners.
  6. Bake for 30–35 minutes, or until the tops are golden and a toothpick comes out clean.
  7. Let cool for 5–10 minutes before removing from the pan. Serve warm or at room temperature.

Notes

Soft white wheat berries are what I usually use for this recipe, but these muffins are very forgiving so any wheat berry will do, really!
Don’t rush these muffins in the oven! Give them time to achieve that beautiful golden finish on top — it’s worth the wait.
For the easiest, mess-free way to fill your muffin tin, use a cookie scoop. With the chopped spinach and feta mixed in, this batter is a little chunkier than usual, and the scoop makes portioning it a breeze while keeping your muffins evenly sized.
Store your spinach feta muffins in an airtight container in the refrigerator for 3–4 days.