Best 18 Spinach Muffins Recipes

SPINACH CHEDDAR MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups.
• Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.
• Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

FETA, SPINACH, AND BASIL OMELETTE MUFFINS

Steps:

• Preheat the oven to 325°F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.
• Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 muffin holes and then sprinkle over the feta cheese.
• Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the touch and lightly golden. Then, remove from the oven and leave to cool a little.
• Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl or mug with a little salt and pepper and pour over the leaves.
• Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them out.
• Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.

SPINACH CHEESE MUFFINS

Steps:

• In a large bowl, combine the flour, Parmesan cheese, onions, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in spinach and Swiss cheese. , Fill greased muffin cups three-fourths full. Sprinkle with additional Parmesan cheese. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

SPAM®, CHEESE, AND SPINACH MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• Heat a skillet over medium heat; cook and stir luncheon meat until browned on all sides, about 5 minutes.
• Whisk flour, baking powder, baking soda, salt, garlic powder, pepper, and paprika together in a bowl. Mix luncheon meat, milk, Cheddar cheese, butter, spinach, egg, onion, and basil together in a separate bowl; slowly stir into flour mixture just until batter is mixed. Pour batter into muffin cups until each is 3/4-full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 33 minutes.

SPINACH EGG WHITE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
• Mix egg whites, Cheddar cheese, spinach, hot sauce, salt, and pepper in a bowl. Ladle mixture into the muffin tin, filling each cup 3/4 the way full.
• Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Serve warm or cooled.

CHEESE AND SPINACH MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms of 12 regular-size muffin cups.
• Beat milk, oil and egg in medium bowl until blended. Stir in remaining ingredients just until moistened. Fill muffin cups 2/3 full.
• Bake 15 minutes or until golden brown; cool slightly. Remove from pan. Serve warm.

SPINACH MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Spray muffin tin with cooking spray.
• Combine muffin mix with eggs and milk.
• Add spinach, cottage cheese and onion. Stir until just mixed - do not overbeat.
• Fill muffin tins 3/4 full.
• Bake for 15-20 minutes or until lightly browned.
• Let muffins sit in pan for 10-15 minutes before removing.

BACON SPINACH MUFFINS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy; beat in egg. , Combine sour cream and milk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream mixture just until moistened. Fold in the bacon, feta cheese, onion and 1/4 cup spinach (save remaining spinach for another use). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

SPINACH CORN MUFFINS

Steps:

• In a large bowl, combine the cornmeal, flour, brown sugar, baking powder and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the spinach, cheese and jalapenos., Coat muffin cups with cooking spray; fill two-third full with batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 2 minutes before removing from pan to a wire rack.

SAVORY SPINACH, FETA, AND ROASTED RED PEPPER MUFFINS

Steps:

• Preheat oven to 375°F
• Spray 12 standard (1/3-cup) muffin cups with nonstick spray.
• Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended. Add spinach, feta, and peppers; fold to incorporate evenly.
• Divide batter among prepared muffin cups.
• Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins
• Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.

PUMPKIN SPINACH TODDLER MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.
• Combine pumpkin, eggs, olive oil, and maple syrup together in a large bowl; mix thoroughly.
• Combine flour, oats, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Stir into egg mixture. Add spinach and stir until evenly dispersed in the batter.
• Spoon batter into the prepared muffin tins, filling the cups 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 10 minutes before removing from the tins. Let cool to room temperature, about 20 minutes.

SWEET SPINACH MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper cups.
• Combine flour, wheat germ, sugar, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
• Mix spinach, banana, milk, applesauce, and vanilla extract together in a medium bowl. Add to the flour mixture and stir until batter is moist. Spoon batter into the muffin cups.
• Bake in the preheated oven until golden on top, about 20 minutes. Remove and cool in the tin on a wire rack.

CLAUDIA'S LOW FAT SPINACH & BACON QUICHE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Saute onions & garlic in olive oil, 1 minute.
• Add turkey bacon, cook until bacon is browned, but not crisp, approximately 3 to 5 minutes, stirring occasionally. Drain. (I like to blot with a paper towel to get out all the excess grease.).
• Combine cream cheese, Eggbeaters and milk; smashing cream cheese with back of the spoon until it is broken up.
• Add salt & pepper to taste to egg mixture.
• Add bacon mixture, green onions, cheese and spinach to egg mixture.
• Unroll crescent rolls.
• Working with ¼ of the crescent rolls at a time (2 triangles), pinch seams together and roll with rolling pin out on floured board to an 8x8 square. Cut into fourths.
• Place ¼ into each muffin cavity to form 1 muffin. Press up in muffin tin to fully line the muffin cavity.
• Repeat with remaining crescent rolls.
• Bake 20 to 25 minutes @ 375 degrees or until knife inserted in middle comes out clean.
• When slightly cooled, run knife around muffin to release. Serve or store for later use.
• Cool completely before storing in Ziplock bag.
• When ready to serve, place muffin on plate and reheat in microwave.
• Yield: 16 muffins.

SPANAKOPITA (SPINACH PIE) MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Grease 12 cup muffin pan.
• In a large bowl, whisk together flour, baking powder, dill, and salt.
• In a medium bowl, whisk together eggs, milk, oil, and pesto until well blended. Stir in spinach until blended.
• Add the egg mixture to the flour mixture and stir until just blended. Gently fold in cheese.
• Divide batter equally among prepared muffin cups.
• Bake in preheated oven for 21 to 25 minutes or until tops are golden. Let cool in pan for 5 minutes, then transfer to wire rack to cool.

SPINACH AND FETA MUFFINS

Steps:

• Pre heat the oven to 190'C fan bake or 200'C regular bake.
• Put the oil, egg, milk and spinach into a a food processor and process until finely chopped.
• In another bowl mix all the dry ingredients together and then fold through the feta cheese until it is coated.
• Add the spinach mixture and combine until just mixed.
• Place in greased muffin tins and fan bake for approx 25 minutes.
• Remove from oven and leave in pans for a few minutes before placing on a wire rack to cool.
• Serve warm or cold.
• *Note: you can also add in some chopped sundried tomato, chopped spring onions or chopped red or green capsicums to vary the flavour.

BEAR'S SPINACH MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6-cup muffin tin.
• Mix spinach, flour, eggs, paprika, onion powder, garlic powder, salt, and black pepper in a bowl; divide evenly between prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

CHEESE AND SPINACH MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms of 12 regular-size muffin cups.
• Beat milk, oil and egg in medium bowl until blended. Stir in remaining ingredients just until moistened. Fill muffin cups 2/3 full.
• Bake 15 minutes or until golden brown; cool slightly. Remove from pan. Serve warm.

BREAKFAST CHICKPEA SPINACH MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with coconut oil.
• Combine spinach and eggs in a food processor; pulse until blended. Add chickpeas; pulse until blended. Add nutritional yeast, Parmesan cheese, paprika, salt, and pepper; pulse until evenly incorporated.
• Pour spinach mixture into the prepared muffin tin, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.