Dukkah-Spiced Turkey & Spinach Protein Muffins with Whipped Feta Dip

These savory muffins blend Middle Eastern dukkah spices with lean ground turkey and chickpea flour for a gluten-free protein boost. Moist spinach keeps them tender, while the whipped feta-yogurt dip adds creamy tang. Perfect for meal prep or grab-and-go breakfasts!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 muffins + dip

Ingredients

• 1 lb (450g) lean ground turkey
• 1 cup (120g) chickpea flour
• 3 large eggs, beaten
• 1.5 cups (60g) fresh spinach, finely chopped
• 2 tbsp dukkah spice blend + extra for topping
• 1/3 cup (80ml) unsweetened almond milk
• 1 tsp baking powder
• 1/4 cup (25g) nutritional yeast
• 1/2 cup (75g) crumbled feta (reserve 2 tbsp for dip)
• For the dip:
• 1/2 cup (120g) Greek yogurt
• 2 tbsp reserved feta
• 1 tsp lemon zest
• 1 tsp fresh dill, chopped

Instructions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. In large bowl, combine chickpea flour, baking powder, nutritional yeast, and 2 tbsp dukkah.
3. Add ground turkey, spinach, eggs, almond milk, and 1/4 cup feta. Mix until just combined.
4. Divide batter evenly among muffin cups (about 1/4 cup each). Sprinkle tops with remaining dukkah.
5. Bake 20-25 minutes until internal temperature reaches 165°F (74°C) and tops are golden.
6. While baking, blend Greek yogurt, reserved feta, lemon zest, and dill in food processor until smooth.
7. Let muffins cool 5 minutes in pan, then transfer to wire rack.
8. Serve warm with whipped feta dip and extra dukkah sprinkle.

Chef's Note

Toast your dukkah blend in a dry pan for 1 minute pre-mixing to intensify flavors!

Make-Ahead Tips

Muffins freeze well for 3 months. Dip keeps refrigerated in airtight container for 5 days.

Substitutions

Use ground chicken instead of turkey. Replace dukkah with equal parts sesame seeds, cumin, and coriander.