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Savoury muffins with pumpkin and feta
Preparation 45 mins
Serves 12

Savoury muffins with pumpkin and feta


Blueberry, raspberry, coconut, choc-chip, banana… You’d be hard pressed to find a muffin we didn’t like. So when Nutritionist, Steph Wearne told us about her savoury muffins with spinach, pumpkin and feta we were keen. After all, who doesn’t love a delicious flavour combo in muffin form?

These savoury muffins are a great idea for work lunches. Prep a batch on a Sunday afternoon and you’ll be set all week long.

The muffins also freeze well. Keep some frozen and whip one out when you’re stuck for meal ideas (or just feeling a little peckish).

Put together a vibrant green salad with kale, tomatoes, cucumber, red onion and a little olive oil and you’ve got yourself a seriously nutrient-dense meal for dinner or cut one in half and spread a little bit of organic butter on there for a yummy snack.

Savoury muffins

How to make them:

  1. Preheat the oven to 200°C. Line a 12 hole muffin tray with baking paper.
  2. Combine the flour, almond meal, baking powder, baking soda, salt and pepper in a bowl.
  3. Whisk the eggs in a separate bowl and then add the wet ingredients to the dry and mix well.
  4. Next, add the spinach, pumpkin and feta and stir until everything is just combined.
  5. Turn the oven down to 180°C and spoon the mixture into muffin holes (the mixture will go quite thick so you may need to press it into the holes).
  6. Bake for 25-30 minutes or until a skewer comes out dry. Cool in the tray for 10minutes and then remove to cool completely on a wire rack before devouring.


  • 1 1/2 cups brown rice flour
  • 1 1/2 cups almond meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups spinach, chopped
  • 1 1/2 cups rosemary roasted pumpkin cubes
  • 3/4 cup feta, crumbled
  • 1/3 cup melted coconut oil
  • 3/4 cup milk