Butternut Squash, Spinach & Feta Muffins
As promised, here is the first of two savoury muffin recipes.
When most people think of muffins they think of the sweet classics including Lemon & blueberry, Cranberry or Banana. Truthfully, I am more of a savoury muffin kind of girl, which is why I can’t believe it has taken me so long to finally post a recipe!
I am so happy with how these muffins turned out. The almond flour batter results in a very moist muffin which has a kick of spicy smoked paprika flavor. After making the muffins, I began to type out the recipe and realized the ingredients are almost identical to my Butternut Squash, Feta and Pumpkin seed salad, way to be original Carmen.
The diced cubes of butternut squash add a delicious caramelized sweetness to the muffins, while the feta add bursts of salty creaminess to each bite. If you are following a paleo or dairy free diet, the feta can easily be left out of the recipe or substituted for sundried tomatoes. Each muffin is topped with pumpkin seeds, which provide a delicious crunch while also adding an extra dose of protein, zinc, magnesium and copper to each muffin.
These muffins are incredibly versatile. I love having them toasted with butter for breakfast. They can be cut in half and served like a sandwich filled with ham and cheese or enjoyed alongside a bowl of soup.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Butternut Squash, Spinach & Feta Muffins
Ingredients
- 1 cup cubed butternut squash
- 1 tbsp olive oil
- 2 ½ cups Almond Flour
- 3 eggs
- 1 tbsp lemon juice
- ½ tsp baking soda
- 2 tbsp mustard
- ¾ tsp smoked paprika
- 2 tbsp melted butter or coconut oil
- ¼ cup almond milk
- 2 cups fresh spinach roughly chopped
- 1 cup feta diced
- 1/4 cup pumpkin seeds
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Peel the butternut squash, remove the seeds,and cut into 1cm sized cubes. Place the cubes on a baking sheet and lightly drizzle with olive oil and bake for 15-20 minutes or until they are cooked through. Remove from the oven and set aside
- In an electric mixing bowl combine the almond flour, eggs, lemon juice, baking soda, mustard, paprika, melted butter (or coconut oil) and almond milk, blend until well combined
- Using a wooden spoon, stir in the spinach, feta and butternut squash
- Line a muffin tray with paper liners
- Fill each muffin cup to the top with batter. Sprinkle the tops with pumpkin seeds and gently tap the seeds so that they bake into the batter. Place in the oven and bake for 20 minutes
- Once golden on the top, remove from the oven and insert a toothpick in the center to ensure its cooked through.
This is a fantastic savory muffin! I’m so happy to have found your site and loved reading about your journey with food. I followed your recipe with ease. The flavors of the roasted squash pair beautifully with feta cheese and spinach. The touch of pumpkin seeds is a bonus ! I will explore and look forward to trying more recipes you have. Thanks for this wonderful savory muffin recipe! I’m a fan!
This recipe is fantastic! I turned mine into a small loaf and it worked beautifully. I would even add some sun dried tomato or a bit of chopped olive. I will definitely be making this again.
I just found your site & this recipe is a must-try! One question, would either Kobucha or Golden Nugget squash work as well as butternut? I happen to have those types on hand.
SO GREAT—I ended up using 1/2 regular flour (just because almond is so expensive). Really recommend this recipe.
Thanks for the comment Mo!
Ok so a few weeks back I tried something like this at the farmers market so I have been searching for a recipe. I wanted it to be more of a breakfast-y egg muffin situation,so I have been playing with proportions every week .5 eggs, 2 cups almond flour is the perfect mix for me. Plus adding sun-dried tomatoes is a must
Sundried tomatoes sound like such a good addition to the recipe! Thanks for the feedback on the ratios!
The quantities in this recipe is definitely incorrect. The mixture were super crumbly. I added 300 ml almond milk and half a cup extra olive oil, After baking they taste OK, but were so dry, no one could swallow them down, so they ended up in the bin.
I tried these, they look delicious, but when I made my mix it was more dry and crumbly. So I added more milk and still crumbly, so I added another egg, more melted butter and more milk and it was still crumbly… any ideas where I could have gone wrong?
I’m so sorry to hear that, did you pack the batter down firmly into the muffin cups? I find that almond flour batter has to be very compact to hold together and this should help prevent the crumbly texture.
This is going to help free me from the 4 pm capitulation to the office vending machine. Thanks!
Haha I know the feeling! I lose all self control between 3 and 4pm!
Is this dried or liquid mustard?
I use Dijon mustard but dried could also work, it really depends on your preference for flavour.