These gluten-free savoury muffins are moist, light, fluffy, and tasty! Full of vegetables and nutritious ingredients, these paleo savoury muffins make a healthy snack, grab and go breakfast, or a tasty addition to the lunchbox.
I have always been a bit of savoury muffin fan. I definitely prefer savoury goodies rather than sweet....I find them more satisfying.
Not that I don't enjoy sweet things... oh I do....but when snacking and looking for something satisfying I always opt for savoury.
I have been trying to come up with a recipe for gluten-free muffins that are savoury AND moist for a while but have always been a bit disappointed with the results.
Many gluten-free savoury muffin recipes I have played around with taste ok fresh out of the oven but often turn into a more solid "brick" like consistency once they have cooled down.
I am pleased to say that these savoury muffins still taste light and moist the next day!
These gluten-free muffins are a great way to get extra veggies into your kids that they will enjoy.
These muffins also contain good servings of protein and healthy fats meaning they will leave you satisfied!
They are perfect to pop into lunchboxes, making a nutritious snack to keep your kids fuelled in the day.
Additional Recipe Notes
- These gluten-free muffins contain liquid ingredients (almond milk and melted coconut oil) when you open the oven you will see the liquid bubbling around the muffin. This does not mean they are not cooked. This liquid will disappear once they have been removed from the oven and will soak into the muffins retaining their moisture. You want to insert a toothpick and for it to come out mostly clean with a few crumbs, when this happens they are done, they should be slightly golden on top.
- Once the muffins are cool enough to handle transfer to a cooling rack.
- These savoury muffins work well with a range of vegetables, I have used zucchini and spinach in this recipe but grated carrot, kale, finely chopped broccoli, spring or red onion also all work well.
- I have kept these savoury muffins dairy-free and added in nutritional yeast for a slightly "cheesy" savoury flavour but additional cheese can be added on top if you prefer. Nutritional yeast is a good source of b vitamins and zinc, so is a great way to boost the nutritional content of food.
How to store the muffins:
- I prefer to store goods that are baked with coconut flour in the fridge as I find they remain fresh for longer. If you live in a cooler climate this may not be necessary. These gluten-free muffins should keep for up to 5 days in an airtight container with a paper towel placed on the bottom of the container. They can be frozen for up to 3 months. I like to freeze them in divided portions in zip lock bags to be taken out as needed and popped into lunchboxes.
Other gluten-free muffin recipes you may like to try:
- Browse this collection of easy to make gluten-free muffin recipes .
- These buckwheat plum and almond muffins make a delicious combination and are gluten-free.
- These healthy toddler gluten-free muffins are perfect for little ones, they are naturally sweetened with fruit and have no added sugar.
- If you love pumpkin you will love these pumpkin and banana oat muffins, with a hint of chai spices.
I hope you enjoy this recipe for gluten-free savoury muffins! Please let me know how you got on in the comments below and leave a star rating, I love hearing from you!
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.
Have a lovely week!
Hope
Gluten Free Savoury Muffins (Paleo & Dairy Free)
You will love these light and fluffy gluten-free muffins. These make a tasty snack that is child-friendly. Gluten-Free, Dairy-Free, Paleo.
Ingredients
- ½ cup almond meal
- ⅓ cup tapioca starch/tapioca flour
- 3 Tbspn coconut flour
- 1 teaspoon baking powder
- Β½ teaspoon salt
- 2 teaspoon nutritional yeast *optional
- β th teaspoon ground turmeric *optional
- β th teaspoon ground black pepper
- 3 eggs
- β rd cup coconut oil, melted
- ½ cup + 1 Tbspn almond milk
- ⅓ cup spinach, finely chopped
- ¾ cup grated zucchini
- 2 Tbspn sunflower seeds
- 2 tspn fresh thyme or other fresh herbs
Instructions
- Preheat your oven to 180°C/355°F.
- Add the dry ingredients into a large bowl.
- In a separate bowl add the eggs and whisk then add the coconut oil and almond milk.
- Add the wet ingredients into the bowl with the dry ingredients and mix together.
- Add the vegetables and stir through the mixture.
- Spoon the mixture into prepared muffin tins. Top with sunflower seeds and fresh thyme.
- Bake for 15-20 minutes until the muffins are a light golden brown and a toothpick or skewer comes out clean or with just a couple of crumbs* See additional recipe notes in blog post.
- Once the muffins are cool enough to handle transfer to a cooling rack.
- Store the muffins in an airtight container in the fridge with a paper towel placed in the bottom of the container.
Notes
yeast for a slightly "cheesy" savoury flavour but additional cheese can
be added on top if you prefer.
Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 475Total Fat 44gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 18gCholesterol 62mgSodium 1925mgCarbohydrates 14gNet Carbohydrates 10gFiber 4gSugar 3gProtein 10g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
Claudia Lamascolo says
wow these look delicious bet they would be a great addition to a nice veggie stew
Hope Pearce says
Thank you Claudia! I must say I had never thought of using them for a stew, but thats a great idea to try!
Alexandra says
Hi Hope I tried these muffins today and sorry to say they turned out stodgy and way too wet. π
Hope Pearce says
Hi Alexandra, I'm sorry the muffins didn't work out for you. If you do try making them again you could try popping them back in the oven for a couple of minutes. Also once they are cool enough to handle transfer to a cooling rack. I have just noticed this wasn't mentioned in the notes so I will update them. Thanks for your feedback π
Marie says
These little bites look delicious and so perfect for a quick snack or breakfast. Love how healthy these are too, especially with the veggies and turmeric!
Hope Pearce says
Thanks Marie! They are great for a quick on the go snack or pre-made breakfast π
TIffany says
I am like you, savoury over sweet any day of the week! These look like incredible little snacks!!
Hope Pearce says
Thanks so much Tiffany!
Veena Azmanov says
Wow, these gluten free savoury muffins look incredible! It's great for breakfast for me and my family! Very interesting combination of ingredients. I really like. I definitely want to try it and I'm sure it is very tasty! Thank you for sharing this great recipe!
Hope Pearce says
Thank you so much Veena! Yes they make a great nutritious breakfast that you can make in advance for busy weeks π
Michelle says
I'm so with you on the savoury snacks! These muffins sound great, perfect any time of the day π
Hope Pearce says
Thank you Michelle! π
Deepika|TheLoveOfCakes says
These would make for a great breakfast! I haven't baked with coconut flour and I would love to try!
Hope Pearce says
Thanks Deepika! Oh you should definitely give coconut flour a go, it is nutritious and quite dense so it can be great to bake with. It does soak up a lot of moisture so you often need to add more eggs and or liquid than you would if you were baking with normal flour π
Emily says
I have these all the time and loveee them did a great job though I did find they were a bit oily so I decrease the oil but apart from that
Hope Pearce says
Thanks for your feedback Emily, I'm glad you like them!
Elaine says
Do you know if this would freeze?
Hope Pearce says
Hi Elaine, I haven't frozen them myself but yes I think they should freeze fine in an airtight container or a ziplock bag.
Carol Sumner says
Awesome recipe!! I had to make a few substitutes as my son is allergic to coconut and I didn't have any tapioca flour or almonds/almond meal. So I used ground sunflower/pumpkin seeds instead of almond meal, swapped tapioca for cornflour, swapped coconut oil for olive oil, swapped coconut flour for buckwheat flour. And watet instead of milk. I used grated carrot, finely sliced onion and broccoli instead of the veggies in the recipe as that's what I had in the fridge... and these turned out awesome! Mr 3 also wanted spirulina and onion powder so we put in 1tsp of each so we had very green muffins!! Haha but we very much enjoyed them for dinner π I love improvising and swapping things around with recipes, working around allergies and intolerances certainly improves your awareness of how ingredients work together!
Hope Pearce says
Hi Carol, thanks so much for your feedback, sounds like you made some great substitutions! I'm so pleased you and your son liked them, love the idea of the green muffins, Hope π
Tracy says
Hi Carol,
Thanks for sharing your substitutions. Now we can give these a go π
Cate says
Can you substitute flax eggs?
Hope Pearce says
I'm sorry I haven't tried making these with flax eggs, if you give it a try would love to hear how you get on!