Cheesy Spinach Muffins in Air Fryer – Air Fryer

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8 December, 2025

🥬 Cheesy Spinach Muffins in Air Fryer: easy, light and delicious

A green recipe that conquers even the most carnivorous

The air fryer It never ceases to surprise us: where before there were only potatoes and croquettes, now there are healthy, quick recipes with a gourmet touch. These cheesy spinach muffins They are a perfect example. They have the best of a fluffy bite, the fresh flavor of vegetables and the creaminess of three types of cheese.

In addition, they are so versatile that you can enjoy them for breakfast, as a mid-afternoon snack or even as an accompaniment to dinner. And the best: they are prepared in just 15 minutes. 🕒

Cheesy Spinach Muffins in Air Fryer – Air Fryer

🛒 Ingredients for 6 muffins

🥬 200 g frozen spinach (thawed and well drained)
🥚 2 large eggs
🧀 50g feta cheese crumbled
🧀 50g cottage cheese (or ricotta, if you prefer more creaminess)
🧀 30 g grated cheese (mozzarella, gouda or cheddar to gratin)
🌾 1 tbsp oat flour (optional, gives more body)
🧄 ½ tsp garlic powder (or a clove of minced and sautéed garlic)
🧂 ½ tsp salt
⚫ ¼ tsp black pepper
🌰 ¼ tsp nutmeg (optional, goes great with spinach)
🫒 Spray or a few drops of olive oil

👩‍🍳 Step by step preparation

1. Prepare the spinach

Defrost them completely and drain them very well. Ideally, squeeze them with your hands or wrap them in a clean cloth and twist it to remove excess water. The drier you are, the better the texture will be.

2. Make the base mix

In a bowl, beat the eggs and add the cottage cheese, feta, garlic powder, salt, pepper and nutmeg. Mix until integrated.

Add the spinach and stir well so that it is distributed evenly.
👉 If you want the muffins to be firmer, add the oat flour.

3. Assembling the muffins

Spray Air Fryer-safe silicone molds with a little olive oil spray. Distribute the mixture into the molds, filling up to ¾ of their capacity.

Sprinkle the grated cheese on top for an irresistible gratin. 🧀✨

4. Air Fryer Cooking

Preheat your air fryer to 180°C for 3 minutes.

Place the molds in the basket, leaving a little space between them so that the air can circulate well. Kitchen of 10 to 12 minutes at 180°Cuntil the muffins are golden brown on top and set in the center.

5. Serve

Let it rest for 2-3 minutes before unmolding so that it doesn’t break. You can enjoy them hot or store them in the refrigerator for up to 3 days.

💡 Extra tips for embroidering the recipe

If you want a version more proteinadd some shredded chicken to the mixture.
To give it a fresh touch, serve the muffins with a little Greek yogurt and herbs on top.
They are perfect to pack in your lunch box: they can be eaten cold or reheated in the fryer in 2 minutes.

Recipe by Jesus