Healthy savoury muffins recipe - Grab Your Spork |

Healthy savoury muffins recipe

When Brooke told me that she was going to make this vegetarian healthy savoury muffins recipe, at first I was a little skeptical. Anything with the word vegetarian typically has me scrunching up my face as my initial reaction. The thing was, as Brooke began to rattle off the list of ingredients including, Kalamata olives, semi sun-dried tomatoes and feta just to name a few I was quickly being won over by this savoury muffins recipe.

The thing about these muffins is they are incredibly versatile, you can have them for breakfast, lunch or dinner or even just as a snack. Brooke and I took them to work with us throughout the following week. Personally I couldn’t seem to get past morning tea without eating mine. However, Brooke managed to wait and have her’s with soup at lunchtime.

Not only are these savoury muffins really tasty, but they are also really filling and pretty healthy too. The beauty of these muffins is you can also freeze them to eat during the week or whenever you feel like a sugar-free snack.

I can definitely see this healthy savoury muffin recipe becoming a go to recipe in case of a snacking emergency. Although I think next time I will sneakily add some bacon or chorizo while Brooke is preoccupied in the kitchen (Insert evil laugh).

If you have a craving for something sweet and savoury muffins are not going to cut it then check our recipes for blueberry and lemon cupcakes or chocolate cupcakes.

Spinach, Semi Sundried Tomatoes, Feta, Kalamata Olives

Savoury Muffins Mixture

healthy savoury muffins in Tin

Savoury Muffins in Tin

healthy savoury muffins recipe

Savoury muffins – Recipe Instructions

4.7 from 3 reviews
Savoury Muffins
Prep time
Cook time
Total time
Yummy savoury muffins with Kalamata olives, semi sun-dried tomatoes, spinach and feta and more.
Recipe type: Baked Goods
Cuisine: Australian
Serves: 12
  • 2½ cups self-raising flour
  • ½ bunch spinach
  • 150g feta cheese
  • ½ cup semi-sundried tomatoes
  • ¼ cup Kalamata sliced olives
  • 2tbspn parmesan
  • 1⅓ cup milk
  • 50g melted butter
  • 1 egg
  1. Preheat oven to 200c and brush a 12 muffin pan with canola oil.
  2. Sift the flour into a large bowl. Add shredded spinach, crumbled feta cheese, chopped sundried tomatoes, olives, parmesan and stir to combine. Whisk together the melted butter, milk and egg until just combined and add to the dry ingredients. Mix together.
  3. Spoon mixture into prepared pans. Bake for 20 minutes. Turn onto a wire rack to cool. Serve warm with some butter or avocado if you prefer. Yum!
You can easily change the filling to whatever you like – bacon, corn, asparagus, fresh tomato etc.



  1. Sooo yummy!
    I tried the recipe yesterday and had to bake my muffins a little bit longer (30 minutes) but it was delicious.
    Thanks for the recipe and your blog is really great!

    • Grab Your Spork says:

      Hi Marianne,
      I love these muffins. Brooke actually made them again this weekend and I had one today.
      I just checked out your blog by the way. Beautiful photos! I am going to need to work on my French though 🙂
      Try the French Apple Cake we posted yesterday and let us know what you think.

  2. I have a bunch of leftover Kalamata olives from a previous recipe and I now found the perfect use for them! What a great idea – this looks wonderful!

  3. These muffins look great! I will be making them next weekend for a baby shower. They will be a big hit I am sure! Thanks 🙂

  4. These savoury muffins were great straight from the oven with melted butter.

  5. I made these muffins yesterday with a few tiny variation, and they were great! Very moist and so versatile! And my 3-year-old ate 6 of them in two days, so I’m going to make them again (and again). I think olives should be mandatory in any risen savoury dough. I’ll talk about them in my blog, if you don’t mind. Thank you!

  6. Homecook says:

    I made these into bite size muffins and took to work they were a huge success

  7. Hello!
    Love the idea for these – perfect for a hypoglycaemic who is sugar-wary like myself… Just wondering, at what point do you freeze them and do you defrost in the microwave?
    Many thanks!

    • Grab Your Spork says:

      Hi Polly, so glad you like our recipe! I let the muffins cool, before wrapping them in cling wrap. You can also store them in an airtight container in the freezer. If I am taking them to work I just leave it in the fridge and let it defrost or you can microwave them. Sometimes I like to cut them in half and toast them in the sandwich press too!


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