Kale, Feta and Chive Muffins

Jump to Recipe
Kale, Feta and Chive Muffins

Savory, satisfying, and meal-prep friendly 

Craving something delicious but a bit different from your typical breakfast muffin this weekend? My savory Kale, Feta and Chive Muffins are the perfect make ahead of time. They’re savory, protein-rich, and secretly packed with greens – but they don’t taste like a health food project. They taste like something you’d get from a cozy café. But better. And made by you!

These muffins are the kind of recipe that reminds you: healthy eating doesn’t have to be hard, boring, or something you have to talk yourself into. When you’ve got something this good already waiting in the fridge, reaching for a better breakfast becomes a no-brainer.

What You’ll Need and Why: 

  • Almond Flour – rich in healthy fats, naturally gluten-free
  • Baking Powder – gives these muffins lift and fluff
  • Salt – just enough to balance the feta
  • Pasture Raised Eggs – protein-packed and help bind everything together
  • Milk (of choice) – use dairy or unsweetened non-dairy milk for creaminess
  • Melted Butter – adds flavor and moisture; opt for grass fed 
  • Crumbled Feta Cheese – tangy, salty, and calcium-rich
  • Fresh Chives – boosts flavor and adds a light oniony bite
  • Chopped Kale – fiber, vitamins K + C, and a subtle green boost

Why savory muffins just make sense:

  • They’re easy to prep and reheat
  • They don’t spike your blood sugar like sweet pastries do
  • They make eating veggies before noon feel totally normal
  • And they’re grab-and-go without tasting like cardboard

Pro Tip, Prep Tip:

These muffins are best stored in the fridge for up to 4 days or frozen for longer. Reheat in a toaster oven or air fryer to bring back that fresh-from-the-oven texture. Avoid the microwave if you can. Want a little more? Pair with a soft-boiled egg, a dollop of pesto, or a swipe of hummus for a seriously satisfying start to your day.

Whether you’re trying to get more greens in before 10 a.m. (aren’t we all), need a better breakfast to fuel a busy week, or just want to try something new – this recipe is your answer.

Kale, Feta and Chives Muffin

By:
  • June 3, 2025
  • 6 to 8
  • 30 min
  • 239 Cals/Serving
  • Print this
Ingredients
  • 1 ½ cup almond flour
  • 3 tsp baking powder
  • ¼ tsp salt
  • 2 large eggs, room temp
  • 1 cup milk
  • 2 tbsp butter, melter,
  • ½ cup crumbled feta
  • 3 tbsp chives
  • 1 cup kale, finely chopped
Directions
Step 1
Preheat your oven to 400° Fahrenheit. Line or grease a muffin tin.
Step 2
In a large bowl, whisk together almond flour, baking powder, and salt.
Step 3
In a separate bowl, beat eggs, then mix in milk and melted butter.
Step 4
Add wet ingredients to dry and stir until just combined. Fold in feta, chives, kale and any add-ins you’re using.
Step 5
Spoon batter into muffin cups – about ¾ full. Top with a sprinkle of feta or chives if you’re feeling fancy.
Step 6
Bake for 18–22 minutes, or until muffins are golden on top and a toothpick comes out clean.
Step 7
Let cool slightly, then enjoy warm – or store in the fridge and reheat as needed.

Related posts