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.
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).