Did you know that savory muffins can be fiber-rich, too?
Our savory Fiber-Rich Spinach & Feta Muffins are fluffy, delicious, and made with nutritious, wholesome ingredients designed to keep you feeling comfortably satisfied. Featuring Greek yogurt, nutrient-dense spinach, and just better.® Prebiotic Fiber, these muffins are ideal for breakfast, snacks, or served alongside your favorite salad or soup.
The addition of just better.® Prebiotic Fiber helps support digestive wellness and promotes a healthy gut microbiome. It’s the perfect way to enjoy tasty nourishment that leaves you feeling good from the inside and out.
Ingredient Highlights:
Feta Cheese: Feta brings a savory, tangy flavor to recipes while offering valuable nutrients. It’s a good source of calcium and protein, both important for bone strength and muscle support. Compared to many cheeses, feta is naturally lower in fat and calories, making it a lighter option for balanced meals.
🤓 Fun Feta Fact: High in Conjugated Linoleic Acid (CLA) – Feta is one of the cheeses that contains CLA, a type of fatty acid studied for its potential anti-inflammatory and metabolic benefits.
Sodium Spotlight: While feta adds delicious depth to dishes, it’s naturally higher in sodium—so a little goes a long way!
Pairing feta with fiber-rich ingredients, like just better.® prebiotic fiber and spinach, helps create a more balanced, gut-friendly meal. (Want to learn more about feta’s nutrition profile? Here’s a closer look.)
Greek Yogurt: Greek yogurt is an excellent ingredient for baked goods, providing moisture, richness, and a pleasantly tangy flavor. Packed with high-quality protein, it supports muscle health and helps you feel fuller longer. Additionally, Greek yogurt contains probiotics—beneficial bacteria that promote digestive wellness and a healthy gut microbiome.
Frozen Spinach: Using frozen spinach is a convenient and nutritious way to eat more veggies. Spinach delivers a powerful nutritional profile, loaded with dietary fiber, iron, calcium, magnesium, and vitamins A, C, and K, supporting bone health, immunity, and digestion.
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Note: Be sure to thaw frozen spinach and thoroughly squeeze out excess water before use to prevent sogginess and ensure fluffy, delicious muffins.
just better.® prebiotic fiber: just better.® effortlessly dissolves into the yogurt and nut milk in this recipe, adding prebiotic soluble fiber without changing the taste or texture of this (or any) recipe!
🤓 Fun Fiber Fact: Prebiotic fiber helps balance blood sugars (when taken with meals or snacks), supports a healthy gut by nourishing beneficial gut bacteria, and provides a satisfying feeling of fullness that curbs cravings naturally.
With all these healthy ingredients ready, let’s get baking! Savory muffins, here we come!
Spinach & Feta Muffins with just better.® Prebiotic Fiber
Ingredients:
1½ cups organic unbleached white all-purpose flour
¼ cup just better.® Prebiotic Fiber
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
½ teaspoon sea salt
1 cup plain Greek yogurt
½ cup plain nut milk (almond, cashew, or your favorite)
2 large eggs
¼ cup avocado oil
1 (10-ounce) package frozen spinach, thawed, drained, and squeezed dry
¾ cup crumbled feta cheese
2 tablespoons fresh dill, finely chopped (optional)
Instructions:
Start by thawing the frozen spinach completely. Once thawed, place the spinach in several layers of paper towels or cheesecloth and firmly squeeze out the excess water. Fluff gently and set aside.
Preheat your oven to 375°F (190°C).
Lightly grease or line a 12-cup muffin tin.
In a bowl, whisk Greek yogurt, nut milk, and just better.® prebiotic fiber until dissolved completely. Next, whisk in eggs and avocado oil until smooth.
In another bowl, combine flour, baking powder, baking soda, garlic powder, black pepper, and salt.
Gently fold the wet ingredients into the dry mixture just until combined. Add the spinach, feta cheese, and optional fresh dill, mixing gently.
Divide batter evenly into the muffin cups, filling each about ¾ full.
Bake the muffins for 18–22 minutes until they are golden and a toothpick comes out clean when inserted.
Allow the muffins to cool in the pan briefly, then transfer them to a wire rack to cool completely, or enjoy them warm.
JBB Kitchen Tip: Baking with Different Flours
Considering flour swaps? Here's a handy breakdown:
Gluten-Free 1:1 Flour: Ideal for gluten-sensitive individuals, easily substituted without recipe adjustments.
Almond Flour: Combine half almond flour with half all-purpose or gluten-free flour for increased protein and a nutrient-rich profile.
Oat Flour: Offers added fiber and a slightly denser texture; works well when mixed with lighter flours.
Cooking and Baking with just better.® Prebiotic Fiber:
Cooking and baking with just better.® Prebiotic Fiber is a simple upgrade with big benefits. Dissolve it directly into liquids like yogurt, nut milk, soups, or sauces, enriching your dishes with invisible prebiotic fiber for digestive, cardiovascular, and metabolic health support.
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