Savory Spinach and Cheese Muffins

Recipe makes 12 servings


2 cups almond flour
¼ cup coconut flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
4 large eggs
½ cup unsalted butter, melted
½ cup sour cream
1 cup shredded cheddar cheese
¼ cup crumbled goat cheese
¼ cup crumbled feta cheese
2 Tablespoons cream cheese, softened
1 cup fresh spinach, chopped
¼ cup grated Parmesan cheese
2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
1 teaspoon dried oregano
½ teaspoon black pepper
2 Tablespoons fresh chives, chopped
2 small green onions, finely sliced


Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well with butter.

In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.

In another bowl, beat the eggs. Add melted butter and sour cream, and mix well.

Pour the wet ingredients into the dry ingredients and stir until well combined. Let it sit for 5 minutes.

Meanwhile, prepare the remaining ingredients. Crumble the goat cheese and feta. Shred the cheddar cheese. Peel and mince the garlic, if using. Finely chop the chives and onions.

Add shredded cheddar, crumbled goat cheese, crumbled feta, softened cream cheese, chopped spinach, Parmesan cheese, minced garlic (or garlic powder), oregano, black pepper, fresh chives, and spring onions to the batter. Mix until all ingredients are evenly distributed.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Nutritional breakdown per serving (recipe makes 12 servings)

303 Calories
10.6g Protein
26.9g Fat
3g Fiber
7g Total Carbs
4g NET Carbs