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Savoury Pumpkin Spinach and Feta Muffins

makes 12 regular muffins

low fat, gluten free option, clean eating friendly, sugar free, healthy, nut free


2 1/4 cups diced butternut squash/pumpkin

3 cups chopped fresh spinach

1 small zucchini, grated

2 eggs

1 cup milk or dairy milk alternative

1 cup crumbled feta cheese

1/2 cup grated parmesan cheese

2 cups Wholemeal plain flour or gluten free

4 tsp baking powder

Salt and pepper, to taste


Cook your pumpkin cubes by either roasting in the oven until soft and caramelised, steaming until soft.

Place your chopped spinach in a bowl and cover with your hot cooked pumpkin. Cover with cling wrap and leave to sit whilst your oven preheats and you prepare your other ingredients.

Preheat your oven to 180C. Grease a muffin tray or line with paper liners and set aside.

Combine your eggs and milk and mix in your pumpkin, spinach, zucchini and cheeses. Season with salt and pepper if desired. Mix in your flour and baking powder, mixing until just combined.

Scoop your muffin batter into your prepared muffin tin, filling all the way to the top (as the batter is thick it won’t spill out). Bake your muffins for 20-30 minutes or until cooked through (a skewer inserted into the middle will remove clean and they’ll feel solid when touched on the top) and golden on top. Allow to cool before removing your muffins from their tins and enjoying.

These muffins can be eaten hot, room temperature or chilled depending on your preference and can be kept in the fridge in an airtight container for up to 2-3 days. These muffins also freeze well and can be frozen in airtight ziplock bags and defrosted to eat whenever you’re ready.

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