Spinach, Feta and Sweet Potato Muffins

Hearty, savory and quick to make, these Spinach, Feta and Sweet Potato Muffins are a great make-ahead brunch or veggie packed snack.

We’ve been over this a million times but my breakfast routine is a rough one. I often crave savory foods but dread the work that comes with eggs, bacon or pretty much anything else until I’ve had at least one cup of coffee. Luckily, I’ve got a bunch of make-ahead, freezer ready (lazy girl) ideas in my back pocket so I can snag breakfast as I shuffle out the door. These sweet potato muffins are one of my favorite back pocket recipes and they’re always a hit!

Stir up and bake these tasty morsels now, store them in the freezer and heat them up whenever you need a veggie packed snack.

I have a thing for spice blends; the flavor is usually deliciously complex yet well balanced. Most blends can go sweet or savory and ras el hanout, a North African spice mix is one of my current favorites. Paired with the sweetness of squash, nutty pepitas and savory cheese, these muffins are totally addicting and great for busy mornings.

Spinach, Feta and Sweet Potato Muffins

Print Recipe

Hearty, savory and quick to make, these Spinach, Feta and Sweet Potato Muffins are a great make-ahead brunch or veggie packed snack.

• Author: Kristen Olson
• Prep Time: 25 mins
• Cook Time: 40 mins
• Total Time: 1 hour 5 minutes
• Yield: 12 Muffins 1x

Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
• 1 tablespoon olive oil
• 2 eggs
• 1/3 cup butter, melted
• 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ras el hanout
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon fine sea salt
• 2 tablespoons thinly sliced green onions
• 1 1/2 cups spinach or baby kale, coarsely chopped
• 3/4 cup crumbled feta cheese
• 1/2 cup shredded Gruyère or Swiss cheese (2 ounces)
• 1/2 cup pumpkin seeds (pepitas)

Instructions

1. Heat oven to 400°F. Toss sweet potatoes with oil. Place in single layer on an ungreased sheet pan.
2. Bake 20 to 25 minutes or until tender, stirring after 10 minutes. Cool completely, about 20 minutes.
3. Grease 12 regular-size muffin cups. In large bowl, beat eggs, melted butter and milk with whisk until well blended. Add flour, baking powder, ras el hanout, red pepper flakes and sea salt; stir with spoon just until dry ingredients are moistened. Stir in sweet potatoes, spinach, cheeses and pumpkin seeds. Divide batter evenly among muffin cups, filling each about three-fourths full.
4. Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Nutrition

• Serving Size: 1 Serving
• Calories: 223
• Sugar: 2g
• Sodium: 248mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 43mg

What’s your favorite Fall recipe?

Healthy Apple Muffins from Cookie and Kate
Pumpkin Ginger Nut Muffins from Simply Recipes
Chili Cheese Muffins from Elana’s Pantry

Or, bake up my Garam Masala Banana Muffins…

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