Spinach Artichoke Muffins {Grain-Free} – Guest Post from Recipes to Nourish

by Jan 27, 2016Desserts0 comments

Spinach Artichoke Muffins | Real Food Outlaws

I am very excited to announce my second contributing author, Emily Sunwell-Vidaurri from Recipes to Nourish! I am been a fan of Emily’s blog for a long time and am thrilled to have her on board as a contributing author!

Spinach Artichoke Muffins

By Emily Sunwell-Vidaurri

I love creamy spinach artichoke dip! 

This classic dip seems to be extra popular this time of year, especially for football fans. I’m a huge fan of fun appetizers, but lately I’ve been on more of a muffin kick. 

I love muffins because they are relatively easy to throw a batch together. Plus I can make up as many batches as I want and store them in the refrigerator for later. I also love that they’re a quick on-the-go food that can fill the belly and curb hunger. 

Spinach Artichoke Muffins | Real Food Outlaws

Most people are used to having sweet muffins like blueberry or pumpkin spice. But savory muffins can be just as fun and delicious!

I decided to play around with that famous dip that everyone loves and add all of the spinach artichoke goodness into a muffin. These savory muffins are a delectable combination of muffin +  frittata + that classic creamy, rich dip. 

I love, LOVE, love the little bites of artichoke throughout the muffins. I don’t know about you, but artichokes are one of my favorite vegetables … especially the hearts. Add nutritious pieces of baby spinach, creamy cheddar cheese, salty parmesan and protein-rich eggs … yum! So much flavor! 

Spinach Artichoke Muffins | Real Food Outlaws

One special ingredient that I add to these muffins to make them a bit more muffin-like {and less frittata-like} is cassava flour. It’s my new favorite grain-free flour! Cassava flour is 100% Yuca Root {NOT tapioca flour} and it can be substituted 1:1 in most wheat/gluten free flour recipes. It’s also AIP friendly and Paleo certified. I love it so much and have been using it to make everything from breakfast cookies, to homemade crackers to chocolate cupcakes. 

One of my favorite things about cassava flour is when you eat it {in a cooled form} it’s a resistant starch. For those of you who are new to resistant starch, it’s a prebiotic that feeds probiotics. This basically means it’s a wonderful way to help your digestion. I’ve personally seen it doing wonders for my family’s digestion. 

These delicious Spinach Artichoke Muffins are perfect for breakfast, lunch and brunch. My family loves to eat them as a side for dinner. They’re especially delicious with soup or any main dish that has a gravy.  

They’re also fun to serve as appetizers and make a great hand-held bite for a brunch, party or potluck. 

Spinach Artichoke Muffins | Real Food Outlaws

Spinach Artichoke Muffins

Equipment: Muffin Pan, Muffin Baking Cups or Unbleached Parchment Paper, Large Mixing Bowl 


  • 2 tablespoons pasture butter, ghee or fat of choice
  • 3 cups roughly chopped organic baby spinach   
  • 14 ounces {can} artichoke hearts, drained and roughly chopped 
  • 3/4 cup organic cheddar cheese, grated
  • 1/2 cup grass-fed parmesan cheese, grated
  • 6 pastured or organic eggs 
  • 1/4 cup organic sour cream 
  • 2 tablespoons milk of choice  
  • 3 tablespoons cassava flour 
  • 1/2 teaspoon sea salt 


  1. Preheat oven to 375 degrees F. Prep muffin pan with baking cups and set aside. 
  2. Wash and prep the spinach – roughly chop and set aside.
  3. Drain the artichokes – roughly chop and set aside. 
  4. Grate the cheeses and set aside.    
  5. In a sauté pan over medium heat, add fat of choice and allow to melt. Add chopped baby spinach, give it a few stirs and turn off the heat. Allow spinach to sit while you prep the rest, it should cook down to about 1 cup. 
  6. In a large mixing bowl whisk the eggs, sour cream and milk of choice. Add cassava flour and sea salt, whisk to incorporate. Add grated cheeses, spinach and artichokes. Stir to combine. 
  7. In prepped muffin pan with baking cups, evenly distribute the egg mixture. 
  8. Bake for 18 to 20 minutes, or until mixture rises up to the top and is springy + firm to the touch when touching the surface. 
  9. Allow to cool a few minutes in the pan before removing. You can then transfer them to a wire rack to cool. 
  10. Serve warm, room temperature or cool. 

Yield: 12 muffins 

Storage: Store muffins in an airtight container for up to 3 day in the refrigerator or freezer for later. 

Note: If you use frozen chopped spinach, make sure to thaw it and squeeze out all of the liquid before using. You don’t want to end up with soggy muffins from all of the extra liquid that comes out of frozen spinach. You can place the thawed spinach in a fine mesh strainer and push it down to remove the liquid. 

Eat Well & Thrive!


Emily | Recipes to NourishEmily Sunwell-Vidaurri, founder and author of Recipes to Nourish, is a holistic-minded, proud homebirth mommy of two amazing daughters. She can frequently be found in the kitchen cooking from scratch with the man of her dreams {her husband}, spending time with her girls and daydreaming about being an urban homesteader. She is passionate about nourishing REAL food, home cooked meals, holistic health, “green” living + essential oils. She drinks herbal tea infusions, craves kombucha and loves chocolate + homemade ice cream. Emily blogs at Recipes to Nourish, a gluten-free blog focusing on Real Food + Holistic Health. You can follow along and find her on Facebook, Pinterest, Instagram, Twitter and Periscope @Recipes2Nourish + grab her free eBook, “Holistic Tips to Keep Your Family Healthy.” 


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