Pumpkin, Spinach and Feta Muffins

Being gluten free it's hard to find muffins that are still moist, filling and delicious..but these are just that!  They're a great snack and can even be a good option for breakfast paired with a green juice or an almond chai. Pumpkin provides a great source of fibre, anti-oxidants, vitamin A and potassium as well as being a great slow releasing carbohydrate. I've used almond meal to boost the protein content and the feta also provides some too. Like always, I add greens to anything I can so spinach has also been a nutritious addition here.  My favourite part is the flavour from the rosemary, it pairs so well with pumpkin and feta. 


Makes 12

1 ½ cups brown rice flour
1 ½ cups almond meal
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon black pepper
1 ½ cups chopped spinach
2 cups pumpkin, cubed
2 sprigs rosemary
¾ cups feta, crumbled
3 eggs
1/3 cup coconut oil, melted
¾ cups milk (I used organic full fat dairy)


Preheat the oven to 200°C. Sprinkle the Rosemary over the pumpkin, and toss with some oil, salt and pepper. Roast for 45 minutes - 1 hour or until starting to brown on the edges. Leave to cool slightly. 

Line a 12 hole muffin tray with baking paper. Combine the flour, almond meal, baking powder, baking soda, salt and pepper in a bowl. Whisk the eggs and then add the wet ingredients to the dry. Also add the spinach, pumpkin and feta and stir until everything is just combined. 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). 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.