Tomato, Spinach & Feta Muffins (gf)

Love's Kitchen with Michele

Savoury Snacks


Makes 12

2 handfuls of cooked chopped spinach

100g chopped sun-dried tomatoes

150g crumbled or diced feta cheese

2 spring onions, finely chopped

4 eggs

500g oat flour

500g ground almonds

2 tbsp nutritional yeast flakes

3 tsp gluten free baking powder

2 tsp bicarbonate of soda

1 tsp garlic powder

1 tsp sea salt

1/4 tsp black pepper

250ml water

1 tsp raw apple cider vinegar

6 tbsp melted coconut oil


Preheat the oven to 200ºc and prepare muffin cases in a baking tray.

First, melt the coconut oil, as it needs time to cool down a bit before using.

In a large bowl, combine the dry ingredients and mix together.

In another bowl, combine the water, vinegar and coconut oil. Add the eggs and mix well, then add this to the dry ingredients.

Finally add the sun-dried tomatoes, spinach, onions and feta, fold together to combine but don't over mix. 

Spoon into the muffin cases and bake for approximately 35 minutes until cooked  through (test with a cocktail stick - if it comes out clean, they're done!)

Recipe Notes:

Can be frozen.  Great for lunchboxes or a breakfast on the go.


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