Flourless Spinach & Feta Muffins

There's no flour in these savoury naturally gluten free spinach and feta muffins. Pairs perfectly with a coffee or tea and a little butter spread on it.

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Course: Breakfast, Snack

Cuisine: gluten free, ketogenic

Keyword: Dr Stephanies Kitchen, gluten free muffins, savoury breakfast

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 205kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 food processor
muffin tray

Ingredients

1 cup raw cashews; unroasted /unsalted substitute raw Macademia nuts
2 cups unsweetened coconut flakes
4 eggs
1 tsp baking soda
1 tbsp lemon juice
1 cup feta cheese, crumbled
1 cup finely chopped spinach

Instructions

Preheat the oven to 350. Line a muffin tray with paper liners.
In a food processor, add cashews and unsweetened coconut. Process on high until creamy. About 1-2 minutes. You may have to scrape down the sides a couple times.
While the machine is running, add one egg at a time. Your batter should be smooth and creamy.
Transfer to a large bowl.
Add baking soda, lemon juice, feta cheese and finely chopped spinach. Stir to mix.
Use an ice cream scoop or large spoon to transfer batter to the muffin tins, filling to 3/4 full.
Bake in the oven about 25 minutes. Muffin tops should be golden brown.

Nutrition