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.
So there’s some background to this recipe. I’ve just finished up my first round of the I Quit Sugar 8 Week Program (and you can read more about why I chose to do the Program + how I approached it here if you like). Going super low sugar for a period of time meant I had to re-think some of my snack options, even the healthy choices, so I could stay within the Program guidelines. Hence, much kitchen experimentation in savoury snacking.
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
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.
- 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)
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.
*if you’re not a fan of feta cheese, you could definitely swap this for something else with a bit of a savoury edge to it, whether that’s dairy or non-dairy. Some examples – add a few tablespoons of nutritional yeast (dairy free, vegetarian option), shredded ham or bacon (dairy free option), or just swap to another cheese you like (I think grated cheddar would be super yum through these).