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.
Muffins are typically baked at a temperature of 350°F (175°C) to 375°F (190°C), depending on the specific recipe. However, it's always advisable to follow the temperature instructions provided in the specific recipe you are using.
Yes, you can use frozen spinach in these muffins. Thaw and drain the spinach well before incorporating it into the recipe.
To make these muffins dairy-free, you can substitute the ricotta cheese with a suitable dairy-free alternative such as a vegan ricotta or tofu.
Certainly! You can use alternatives like cottage cheese, feta cheese, or even goat cheese for a different flavor profile in the spinach ricotta muffins.
Yes, these muffins are perfect for meal prep. You can store them in an airtight container in the refrigerator for up to 3-4 days or freeze them for longer storage.
When stored in an airtight container in the refrigerator, these spinach ricotta muffins can stay fresh for up to 3-4 days. You can also freeze them for longer storage.