Gluten free savoury muffins are the perfect sugar free snack and easy to make! Buckwheat, carrot and feta is a really delicious healthy flavour combination.
Most baked goods with grated carrot tend to come out sweet and get topped with cream cheese frosting, and while I can’t deny that is a winning combo…let me present you with something a little different here!
Gluten free savoury muffins.
Guys, if you are trying to reduce your sugar intake, gluten free savoury muffins as a snack option is such a good idea for you. And they’re SO tasty.
I’ve used buckwheat flour to keep these gluten free. It’s one of my absolute favourite flours to bake with because it’s healthy, easy to use and is a relatively cheap one to buy as well. So many wins. Combine it with some grated carrot and some salty, tangy, flavoursome feta cheese gently crumbled through the batter and you have yourself an awesome muffin recipe. I hope you enjoy!
Buckwheat Carrot and Feta Gluten Free Savoury Muffins
Ingredients
- 2-3 carrots, grated (about 1 1/2-2 cups lightly packed)
- 100 grams feta cheese
- 1 1/3 cup buckwheat flour (185-190 grams)
- 2 tbsp tapioca flour (20 grams)
- 3 tbsp ground flaxseed
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1 tsp dried herbs of choice (parsley, thyme, basil)
- 3 eggs
- 2 tbsp extra virgin olive oil (40 mL)
- 3/4 cup unsweetened almond milk (185-190 mL)
- 1 tbsp apple cider vinegar (20 mL)
- 2 tbsp sunflower seeds for topping (optional)
Instructions
- Preheat oven to 180 C and grease a 12-cup capacity muffin tray (alternatively do what I did for the muffins pictured – I used non-stick silicone liners inside my muffin holes instead of greasing the tray).
- Combine the almond milk and the apple cider vinegar and set aside to form a sour non-dairy “buttermilk.”
- In a large mixing bowl, combine the buckwheat flour, tapioca flour, ground flaxseed, baking powder, bicarb soda, salt, nutmeg and dried herbs.
- In a separate bowl, whisk together the eggs, olive oil and the “buttermilk” mixture.
- Make a well in the centre of the dry flour mixture and pour in the wet mixture, stirring as you go, until evenly combined.
- Fold in the grated carrots. Crumble up the feta cheese with your fingers and then gently fold this in, too.
- Divide the mixture evenly between the 12 muffin holes, smooth over the tops and sprinkle on the sunflower seeds (if you’re using them).
- Bake for 30 – 35 minutes, or until the muffins have puffed up and feel firm to touch in the centre, and are turning a golden brown at the edges. Allow the muffins to cool a little and then serve! Can be stored in the fridge for up to 5 days, or easily frozen where they’ll last a few months.
Notes
Made these this morning, solid recipe!
Moist, fluffy, and pretty damn delicious for being so healthy. I used fresh thyme and chives instead of the dried spices and would recommend! I also had no acids in my house (vinegar, lemon…nothing!!) and so diluted down some greek yogurt with milk to a buttermilk-like consistency, and it worked like a charm.
Thought this adjustment plus all the carrot would make these a dense gloopy mess but these rose like crazy with cute little domes on top 🙂 Thank you for sharing!
Incredible recipe! So tasty and moist with a lovely texture, you’d never know they’re gluten-free!
Aw thank you so much Hannah! This is one of my old favourite recipes so I’m glad to see others are still enjoying it too 🙂
Hello,
What would you use instead of your “buttermilk” ingredient? Can I use plain milk?
The recipe looks wonderful, thank you very much. I was looking for a healthy alternative to my favorite mucver, as frying is time-consuming and makes it a heavy meal. Keeps vegetable in, frying out, perfect! Will try with yogurt Turkish style or tzatziki.
Hi Elena, yes I think this will be totally fine with just plain milk 🙂 But let me know how it goes! And your serving ideas sound delicious!
Today I baked these, they turned out perfect! I substituted Tapioca Flor for 1 TBS of Rice Flour, they are lovely and springy! However, I had no nutmeg and my palette knows there is something missing! Next time I will be more generous on herbs as I was not brave enough! Thank you very much for sharing, I am on a mission finding recipes of foods I can eat as I have serious digestive issues which I am trying to heal.
Now for your sweet muffins….
Hi Ingrid, thank you so much for your lovely review and positive comments on this recipe. It is an old favourite of mine, I love to have savoury muffins as a snack 🙂 Yes I find you can be quite generous on the herbs in these!
Hi! Can I bake this as a loaf instead? What temperature and time should I aim for? And can I use arrowroot flour instead of tapioca flour? Thanks!
Hi Hazel, you can definitely bake this as a loaf I think 🙂 I would bake at 180C and aim for about 45-50 minutes. If browning too much on top you may need to cover the loaf tin. And yes, you can use arrowroot flour instead of tapioca!
I am really keen to try these! My husband and two of our four children have just been diagnosed with Coeliacs Disease, so am looking for gluten free baking recipes for snacks and lunchboxes that aren’t loaded with sugar 😊
Hi Sharon! Thank you so much for your comment 🙂 Wow, three people to cook for strictly gluten free – you are going to become a GF baking superwoman! I really hope you like these muffins; the base recipe is versatile and you could substitute the grated carrot for grated sweet potato or pumpkin, and you can swap the feta cheese to goats cheese or small chunks of haloumi. Let me know if you try them!
These were really good. Like amazing. Currently trying to make a quickbread with these same ingredients (though minus the carrots and feta for now, and subbing garbanzo flour for half the buckwheat). We’ll have to see how it goes…
Hi Maddy, thank you so much for taking the time to leave a review, I appreciate it so much. 🙂 And I’m also really happy this recipe has worked out well for you! Hope your quick bread variations turn out – keep me posted if you develop a winning recipe, I’d love to know how it goes with the garbanzo flour!
These look lovely! Can I substitute tapioca flour for something else? Don’t have any on hand!
Hello Neile, thank you for your lovely comment! You can substitute corn flour or potato starch. Otherwise just add an extra 2 tbsp buckwheat flour – the texture won’t be exactly the same but the muffins should hold together just fine still. Let me know how you go!
I’m drooling! These look absolutely divine! As much as I enjoy regular sweet muffins I find myself gravitating more and more to savory ones like this recently. Love it!
Thank you so much for your kind words Sarah! I’m a recent savoury muffin convert myself, they’re a much more satisfying snack option I find. Though I’d still never knock back a blueberry muffin of course! 😛
These look so amazing I featured them n Savoring Saturdays. Can’t wait to see what you share this week!
Oh, thank you SO much Elle, I’m always so flattered to get a feature – the contributions to the round up are always so incredible and I find so much inspiration in them 🙂
Delicious! I’m definitely trying these. 🙂 I’m a fan of anything buckwheat. 😉 Thanks so much for sharing them at Savoring Saturdays, Monique!
Thank you Raia 🙂 I’m such a big buckwheat fan too! Always lovely having you stop by!