Print

Moist Spinach Muffins

Moist Spinach Muffins
Print Recipe

Moist Spinach Muffins are a nutritious and delicious snack combining fresh spinach with a tender, moist crumb. Perfect for breakfast, lunchboxes, or any time you want a healthy treat, these muffins deliver vibrant color, subtle savory flavors, and a soft texture that delights both kids and adults alike.

Ingredients

Scale

Greens and Cheese

  • 1 cup fresh spinach leaves, washed and chopped
  • 1/2 cup grated cheese (optional; cheddar, feta, parmesan, or your choice)

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 tablespoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Wet Ingredients

  • 2 large eggs (or flaxseed meal equivalent for vegan)
  • 1/2 cup Greek yogurt (or plant-based yogurt for vegan)
  • 1/4 cup olive oil or melted butter (plant-based oil for vegan)

Instructions

  1. Prepare the spinach: Wash and finely chop fresh spinach leaves. Gently sauté in a pan with a touch of olive oil until wilted. Set aside to cool slightly.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and pepper to ensure even distribution.
  3. Combine wet ingredients: In a separate bowl, beat the eggs with Greek yogurt and olive oil until smooth and creamy to maintain muffin moisture.
  4. Incorporate spinach and cheese: Fold the cooled spinach and grated cheese into the wet mixture, infusing flavor and nutrients.
  5. Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, folding gently to avoid overmixing and keep the muffins tender.
  6. Bake to perfection: Divide the batter evenly into a greased or paper-lined muffin tin. Bake at 350°F (175°C) for 20-25 minutes or until golden and a toothpick inserted comes out clean.

Notes

  • Use fresh spinach for the best color and flavor.
  • Gently fold batter to avoid tough muffins.
  • Check muffins at 20 minutes to prevent drying out.
  • Let muffins cool in the pan briefly before removing to maintain shape.
  • Add nuts or different spices like nutmeg or smoked paprika for variety.
  • To make vegan, substitute eggs with flaxseed meal and use plant-based yogurt and oil.
  • Frozen spinach can be used, but thaw and squeeze out excess moisture before use.

Nutrition

Keywords: spinach muffins, moist muffins, healthy snack, savory muffins, gluten-free muffins, vegetarian muffins

Find it online: https://mealsbylina.com/moist-spinach-muffins/