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
- ½ teaspoon salt
- 2 teaspoon nutritional yeast *optional
- ⅛th teaspoon ground turmeric *optional
- ⅛th teaspoon ground black pepper
- 3 eggs
- ⅓rd 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.
