These green spinach muffins with ricotta cheese are made with coconut flour. This gluten free recipe for green muffins would be a perfect savoury snack for St. Patrick's Day or everyday.
Do you like to make green foods for St. Patrick's Day? At the restaurant I used to waitress at years ago, we added green food dye to beer or any drink customers requested on this Irish holiday.
There are no artificial colors in these delicious and healthy coconut flour spinach muffins. Instead, it is nutritious spinach making them look green. However, these don't taste 'green' at all.
Fresh spinach is actually quite flavor neutral, especially if you choose tender baby spinach - but it packs a nutritious punch.
These are seriously the best savoury muffins I have made to date! With an optional garlic note and Parmesan topping they make a great savory snack any time of year, and are also fantastic soup companions at lunch time.
Tip for Baking with Coconut Flour
Muffins made from coconut flour tend to stick to even greased muffin pans and paper liners. To avoid too many of the delicious muffin crumbs getting lost on the pan or paper liner, be sure to use parchment paper liners or silicone baking cups.
The coconut flour muffins will release completely from those without a crumb getting lost.
More delicious Coconut Flour Muffin Recipes you'll love:
- Paleo Sweet Potato Muffins
- Coconut Flour Zucchini Muffins
- Beet Chocolate Muffins Recipe
- Kale Quinoa Muffins
- Welsh Rarebit Muffins
Coconut Flour eBook
If you love baking with coconut flour as much as me, you'll enjoy my cookbook dedicated entirely to coconut flour recipes.
Spinach Muffins with Ricotta
- ½ cup coconut flour
- ¼ cup tapioca flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 4 eggs
- 1 cup ricotta cheese
- ½ cup melted butter
- 2 garlic cloves minced (optional)
- 4 cups loosely filled fresh spinach (120 grams) trimmed and coarsely chopped
- 1 tablespoon grated Parmesan cheese for sprinkling
- Preheat your oven to 375° F and line a muffin pan with parchment or silicone cupcake liners.
- In a bowl whisk together coconut flour, tapioca flour, baking powder, baking soda and salt. In another bowl whisk together eggs, ricotta cheese, melted butter, and minced garlic (if using) until combined.
- Add the flour mix to the wet mixture and stir until all lumps are gone. (Alternatively, you can also blend all ingredients in a food processor or blender.) Stir in spinach.
- Divide batter into 12 muffin cavities. Sprinkle each muffin with a little grated Parmesan cheese.
- Bake for 18 - 22 minutes until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.
I don’t have tapioca flour. I have almond and chick pea flour. Would that work?
Regina | Leelalicious
You can try either or leave it out completely. Any additional flour or starch helps with the otherwise coarse texture coconut flour can have
Pretty good! Idk if it was me or the recipe but mine were a little softer than the picture but very good.
How do you think these would work in a mini muffin pan? I want to take them to a brunch expecting 30 people and minis may be better for that.
Looks yummy! Where does the tapioca flour get added? I assume at the beginning with the other dry ingredients?
Regina | Leelalicious
Yes! You are right. Thanks for catching that. I'll update the recipe above