I love cornbread, especially when it’s made into Spinach and Feta Cornbread Muffins. Almost everyone I know enjoys cornbread, except for my youngest.

I am not sure why he dislikes it but i never pushed for him to eat food if he doesn’t like eating. Maybe because I don’t like many cooked veggies and some seafood so in a way I understand when texture and taste don’t sit well with us.

Anyway, the rest of my family devour these muffins until there are none left. Truly, making this bread is simple and it’s very satisfying so I try to make it often during colder weather.

 

I personally like to add spinach and feta, but you can use different cheeses if you prefer. To be honest, the combination of spinach and feta is just perfect for me so I don’t try to change it.

I don’t mean to brag, but I genuinely think these are fantastic as is. Do you not agree with me? haha

Well, friends, I hope you give this recipe a try during the fall and winter months. These stunning savory gold and green muffins would shine on your table, especially for a Thanksgiving feast

Hey, if you decide to make these Spinach and Feta Cornbread Muffins, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

Yield: 6 Servings

Spinach and Feta Cornbread Muffins 

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 3 minutes

Total Time: 33 minutes

Easy and tasty Savory Spinach and Feta Cornbread Muffins

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Ingredients

• 3 large eggs, mixed
• 3 ounces of feta cheese, 85 g
• 3 ounces spinach, 85 g, defrosted
• 1 cup whole buttermilk
• 1/2 cup water, or cold milk
• 1 cup of all purpose flour, 130 g
• 2 teaspoons of pink salt
• 1 1/4 cup yellow cornmeal; no sodium added, no Jiffy or similar. Look at labels!
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons olive oil + 2 more for greasing
• 3 tablespoon unsalted butter

Instructions

1. Preheat over to 400 degrees Fahrenheit (200C)
2. In the large bowl mix eggs and combine with buttermilk and water.
   In another bowl combine AP flour, yellow cornmeal, salt, baking soda, and baking powder.
3. Combine dry mixture with wet and mix well, but no need to over-mix.
   Then crumble feta cheese, and add defrosted (water squeezed out).
4. In a muffin tin add a drizzle of oil, then a 1/2 slice of unsalted butter, then add the muffin tin to a preheated oven so the butter can melt, 2 to 3 minutes.
5. Add 3/4 of the muffin cup so the muffins have enough space to grow.
   Bake for 20 to 22 minutes. My muffin tin was larger or deeper so I made 6 jumbo muffins, and it took me 22 minutes. Baking time also depends on your muffin tins and oven. I would keep an eye on them after 18 minutes.
6. Remove them from the oven and let them cool down for 5 minutes. I used a small bamboo skewer to poke around so I don't scratch my muffin tin.
7. After you loosen sides, I used a spoon to carefully scoop them out. This is just in case they get stuck, and you haven't used muffin liners, which I rarely use.

Notes

You can make 6 jumbo muffins or about 10 to 12 regular sizes.

Did you make this recipe?

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These tasty, moist and beautiful Gluten-Free Banana Cocoa Muffins are absolutely amazing for breakfast, brunch or dessert.

We were quite impressed by the gluten-free all-purpose flour and the way these muffins turned out. Yes, my family tried to eat gluten-free most of the time if we are not doing keto.

I am not saying that pizza or regular pasta never finds its way to our bellies but you know what I mean?! Gluten-free makes us feel better inside and out.

These tasty muffins are measured, tested and retested so you can make them without any issues. Seriously, you guys they are super easy.

So, if you have any ripe bananas that should be used just to make these yummy muffins. Also, I wrote in the notes alternative options.

No, you do not have to use gluten-free four or lactose-free milk, or nuts in that matter, just use what you have. All-purpose flour, regular sugar or whole milk and butter would do exactly the same purpose.

CLICK HERE FOR MORE BAKED GOODIES

You can even shred some zucchini and carrots and use soaked raisins. Oh, possibilities are really endless when you start to play with recipes. Sometimes it works, and hey from time to time it just does not.

These are just wonderful with a cup of tea or coffee. I do not breakfast eater but these hit the spot every time I snack on it with my afternoon coffee.

If you try Gluten-Free Banana Cocoa Muffins or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking #sandraseasycooking Thank you in advance!

Make sure BANANAS are ripe because they are so much better. Peel and mash with the back of the fork. Also, they keep muffins moist as well.

If you have any other substitute for an egg then our ar more than welcome to use it. I love adding eggs into my banana bread or muffins. Coconut oil, lactose-free milk because we use that milk.

I believe it is really important to measure ingredients for baking. So invest in a good scale. I have a cup scale and I am in love with it. I have similar, so I am linking it from my amazon shop.

Measuring Cup Scale with LCD Display Kitchen Jug Digital Food Liquid Measure Containers Tools

Like I said in the recipe, you may use any type of nuts. I used almonds that I crushed in my blender. Walnuts are wonderful as well as pecans.

If you have nut allergies than skip it and maybe use dried fruit soaked in hot water or liqueur. However, it is not necessary. You can also add some chopped apples.

Yes, you can make 12 smaller or regular size muffins or perhaps a loaf although you will have to watch on how long you have to bake it. Probably lower temperature at 350F for 45 minutes.

The warm and tasty aroma while they are baking. Well, I have a feeling you guys going to love it.

I would suggest to let these cool completely, about 30 to 45 minutes eating. Okay, I know you want to eat them right away but you will just make them mushy so wait for the best results.

Check out the full recipe below. Happy Baking!

Yield: 6 jumbo or 12 Regular

Gluten-Free Banana Cocoa Muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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Ingredients

DRY INGREDIENTS

• 150-160g GF all-purpose flour
• 7g cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 60g sugar (5-6 tablespoons), I used Truvia sweetener
• Dash of salt (1/8 teaspoon)
• 85g Nuts (3 oz); almond, walnuts, pecans, cashews, etc.

WET INGREDIENTS

• 400-500g ripe bananas (14-16 ounces), mash
• 5 tablespoon coconut oil (67-70g)
• 2 large eggs, room temperature
• 2-3 tablespoons Lactose-free whole milk

Instructions

1. Preheat oven to 400°F (190°C)
2. Measure and prep everything. I mesh bananas and add wet ingredients to bananas right after measuring dry ingredients.
3. Add wet to dry mixture and combine it together. Lastly, add some type of nuts. You do not have to but it tastes really good. Also, you may add chocolate chips instead. I used crushed almonds but you may use walnuts, pecans or any other on hand. READ NOTES
4. Now grease a bit muffin cups and add 3/4 of the muffin cup with the batter. Never add all the way to the edge because it will go over so just fill 3/4 and allow these muffins to rise while baking.
5. Bake at the PREHEATED oven. You know your oven the best, you can bake it at 400F or 375F,, between 22 and 25 minutes. IF the muffins are smaller please check with the toothpick after 18-20 minutes of baking.

Notes

ALTERNATIVE PRODUCTS

Regular milk, all-purpose flour, sugar.

Unsalted butter instead of coconut oil.

Dutch cocoa instead of raw cocoa powder.

You can make it nut-free and use dried fruit soaked in water or liqueur.

There are different types of gluten-free flour, I used one from Bob Red Mill Click HERE

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest