Zucchini, Spinach & Feta Savoury Muffins

Zucchini, Spinach & Feta Savoury Muffins

Check out these Zucchini, Spinach & Feta muffins! Packed full of veggies, protein and flavour. Perfect for work lunches and after school snacks for the kids. Eat them as they are or toasted with a little butter or coconut oil.

Zucchini, Spinach & Feta Savoury Muffins


  • 1 zucchini, grated
  • 2 handfuls of spinach, finely chopped
  • ½ a red onion, finely chopped
  • 4 eggs
  • 1 tsp apple cider vinegar
  • 2 Tbsp coconut oil, melted
  • 3 Tbsp tapioca flour
  • 2 Tbsp coconut flour
  • ½ cup ground almonds
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ tsp curry powder
  • Pinch of chili powder
  • ½ tsp Himalayan Salt
  • 80g feta cheese
  • Pumpkin and sunflower seeds for the top


  1. Preheat oven to 180°C.
  2. In a large bowl, add the grated zucchini, spinach, red onion, eggs, apple cider vinegar and coconut oil.
  3. Add the rest of the dry ingredients and mix until combined. Carefully fold through the crumbled feta cheese.
  4. Spoon the mixture into prepared muffin tins. Top with sunflower seeds and pumpkin seeds.
  5. Bake for 15-20 minutes until a light golden brown and a skewer comes out clean.
  6. Store in an airtight container in the fridge.

Makes 8 muffins

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.