16 In Recipes/ Breakfast/ Gluten Free/ Dairy Free/ Refined Sugar Free/ Grain Free/ Paleo/ Snacks/ Baking/ Vegetarian/ Soy Free

Gluten Free Savoury Muffins (Paleo & Dairy Free)

Gluten Free Savoury Muffins with thyme on chopping board

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.

I have kept these 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, selenium and zinc, so is a great way to boost the nutritional content of food.

These muffins also contain good servings of protein and healthy fats meaning they will leave you satisfied!

Close up of gluten free and paleo savoury muffins on chopping board

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.

If you are looking for other gluten free muffin recipes you may like to try:

Pumpkin & Banana Muffins

Grain Free Lemon Almond Coconut Cakes (Paleo)

Veggie Egg Muffins with Pesto (Paleo)

I hope you enjoy this recipe! Please let me know how you got on in the comments below, 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!


Additional Recipe Notes for making Gluten Free Savoury Muffins

  • These 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 inset 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.
  • 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.

Serves 9 muffins

Gluten Free Savoury Muffins (Paleo & Dairy Free)

Light and Fluffy Gluten Free Savoury Muffins

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

5 based on 5 review(s)


  • ½ cup almond meal
  • ⅓ cup tapioca starch/tapioca flour
  • 3 Tbspn coconut flour
  • 1 tspn baking powder
  • 1/2 tspn salt
  • 2 tspn nutritional yeast *optional
  • 1/8th tspn ground turmeric *optional
  • 1/8th tspn ground black pepper
  • 3 eggs
  • 1/3rd 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


  1. Preheat oven to 180°C/355°F.
  2. Add the dry ingredients into a large bowl.
  3. In a separate bowl add the eggs and whisk then add the coconut oil and almond milk.
  4. Add the wet ingredients into the bowl with the dry ingredients and mix together.
  5. Add the vegetables and stir through the mixture.
  6. Spoon the mixture into prepared muffin tins. Top with sunflower seeds and fresh thyme.
  7. Bake for 15-20 minutes until 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.
  8. Store in an airtight container in the fridge.


dairy free
soy free
peanut free
seafood free
sesame free



164 cal


14 g


7 g


4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

You Might Also Like


  • Reply
    Claudia Lamascolo
    April 18, 2018 at 1:24 pm wow these look delicious bet they would be a great addition to a nice veggie stew
    • Reply
      Hope Pearce
      April 18, 2018 at 2:38 pm Thank you Claudia! I must say I had never thought of using them for a stew, but thats a great idea to try!
  • Reply
    April 18, 2018 at 3:36 pm 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!
    • Reply
      Hope Pearce
      April 20, 2018 at 12:27 pm Thanks Marie! They are great for a quick on the go snack or pre-made breakfast :)
  • Reply
    April 18, 2018 at 3:38 pm I am like you, savoury over sweet any day of the week! These look like incredible little snacks!!
    • Reply
      Hope Pearce
      April 20, 2018 at 12:27 pm Thanks so much Tiffany!
  • Reply
    Veena Azmanov
    April 18, 2018 at 7:40 pm 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!
    • Reply
      Hope Pearce
      April 20, 2018 at 12:28 pm Thank you so much Veena! Yes they make a great nutritious breakfast that you can make in advance for busy weeks :)
  • Reply
    April 18, 2018 at 8:37 pm I'm so with you on the savoury snacks! These muffins sound great, perfect any time of the day :)
    • Reply
      Hope Pearce
      April 20, 2018 at 12:28 pm Thank you Michelle! :)
  • Reply
    April 21, 2018 at 11:31 pm These would make for a great breakfast! I haven't baked with coconut flour and I would love to try!
    • Reply
      Hope Pearce
      April 23, 2018 at 4:36 pm 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 :)
  • Reply
    June 16, 2019 at 12:06 am 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
    • Reply
      Hope Pearce
      June 17, 2019 at 2:24 pm Thanks for your feedback Emily, I'm glad you like them!
  • Reply
    July 31, 2019 at 9:31 am Do you know if this would freeze?
    • Reply
      Hope Pearce
      August 2, 2019 at 11:21 am Hi Elaine, I haven't frozen them myself but yes I think they should freeze fine in an airtight container or a ziplock bag.

    Leave a Reply

    Rate this recipe:

    This site uses Akismet to reduce spam. Learn how your comment data is processed.