Savoury Spinach Muffins with Onions & Ricotta

I hope you all had a great New Year’s Eve filled with fun, delicious food, and great company.

I know that many of us are thinking about starting fresh and eating healthier now that we’re in the New Year.

That’s why I wanted to share this recipe for savory muffins filled with light and creamy ricotta cheese, vegetables, and whole wheat flour.

I think it’s super fun to eat veggies in muffin form. It makes them a little more exciting. This recipe is a basic one, with the mild flavors of spinach, red onion, and ricotta.

But it’s also a great base recipe, so you can add some extra flavors to it.

To give you some inspiration for your own twist on these muffins, I’ve included a few different options and ideas for fillings in the recipe section.

Next time I make these, I’m thinking about adding some shredded cheese, garlic, and rosemary.

On busy days, enjoy these healthy and easy-to-grab muffins for a snack or lunch!

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Spinach Muffins w. Onions & Ricotta

Savoury Spinach Muffins with Onions & Ricotta
Course Snack
Servings 11 muffins
Calories 52kcal


  • 250 g ricotta
  • 3-4 medium/large eggs
  • 3 dl wholegrain flour spelt, whole wheat, graham
  • 2 dl refined flour spelt, wheat
  • 2 red onions
  • 100 g spinach
  • 1 tsp salt
  • 2 tsp baking powder
  • ¼ cup water
  • olive oil
  • handful of pumpkin seeds for topping

Optional extra filling

  • A handful grated cheese of your choice
  • Herbs (basil, rosemary, thyme etc.)
  • 5 pieces of salty crisp ham (Serrano, parma)
  • 4 cloves garlic


  • Preheat oven to 450   °F/ 225   °C (using a regular oven, no hot air)
  • Slice onions and use a skillet to saut © in olive oil on medium heat until golden. Then add the rinsed spinach and stir for about a minute. Set aside to cool.
  • Mix all of the wet ingredients together (use 4 eggs if you add extra filling). Then add all of the dry ingredients, and at last the filling.
  • Use a spoon to divide the batter into muffins cup, drizzle with olive oil, extra salt and pumpkin seeds.
  • Bake in oven at  450   °F/ 225   °C for 10 minutes, then turn the heat down to 350   °F/ 175 °C and finish them with additional 20 minutes or until firm and golden.


Calories: 52kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 316mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 954IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 0.5mg