Spinach and Feta Breakfast Muffins

Ingredients:

• 2 cups fresh spinach, chopped

• 1 cup whole wheat flour

• 1/2 cup almond flour (or regular flour)

• 1/2 cup feta cheese, crumbled

• 3 large eggs

• 1/4 cup Greek yogurt

• 1/4 cup milk (any kind)

• 1/4 cup olive oil

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon garlic powder (optional)

• 1/2 teaspoon dried oregano (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. Prepare the spinach: In a large skillet over medium heat, cook the spinach for 2-3 minutes until wilted. Remove from heat and let it cool for a few minutes before draining any excess liquid.

3. Mix dry ingredients: In a medium bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, salt, pepper, garlic powder, and oregano. Stir to combine.

4. Mix wet ingredients: In a separate large bowl, whisk together the eggs, Greek yogurt, milk, and olive oil until smooth.

5. Add spinach and feta: Add the cooked spinach and crumbled feta cheese into the wet ingredients, stirring until evenly combined.

6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and stir gently until just combined. Be careful not to overmix.

7. Fill the muffin tin: Spoon the batter into the muffin tin, filling each cup about 3/4 full.

8. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

9. Cool and serve: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or store in an airtight container for up to 3 days.