These Gluten-free Savory Muffins made with oats are quick, easy, healthy, and made in one bowl! They’re made with five simple ingredients and you can add any fillings you want – the possibilities are endless! They’re fluffy and delicious and are a perfect savory snack or grab-and-go breakfast.
This might be an unpopular opinion, but I’d choose a savory muffin over a sweet muffin any day. There’s something so nostalgic about them that never ceases to bring me joy.
I’ve wanted to create the perfect savory muffin recipe for so long, and I’ve finally done it! These gluten-free savory muffins are incredible (if I do say so myself). They’re fluffy and SO tasty.
I love prepping a batch of these muffins for the week, they’re perfect to grab if you need a quick, savory snack and they’re also great for breakfast!
The base of these muffins is made with five simple ingredients including oats, eggs, and yogurt, and then you can add in whatever else you want. This time I used feta, tomatoes, and spring onions and they were phenomenal! I’ll include a section later with some more flavor combinations that I’ve made before.
I hope you love these savory breakfast muffins as much as I do and that they become a staple recipe in your weekly meal prep!
Why you’ll love these savory breakfast muffins
- You only need five simple ingredients to make them.
- You can mix up the mix-ins to suit your cravings or use up what you have in the fridge.
- They’re soft, fluffy, and delicious!
- They’re incredibly quick and easy to make.
- They’re made in one bowl, so less washing up!
- They’re gluten-free, nut-free, and can be made dairy-free.
- They’re healthy!
- They’re high in protein.
- They’re perfect as a savory snack or breakfast.
- They’re good for your soul and your body.
What makes these Savory Breakfast Muffins “Healthy”?
These savory muffins are packed with nutrient-dense ingredients, making them a wholesome choice for breakfast or a snack. Here’s why they’re a great addition to a balanced diet:
- High in Protein: With eggs and yogurt as key ingredients, these muffins are naturally high in protein. Protein is essential for building and repairing muscles, supporting immune function, and keeping you full and satisfied. You can also add in feta or cheese to make them even higher in protein.
- Rich in Fiber: Using oat flour adds a generous dose of fiber, which supports digestion, helps maintain stable blood sugar levels, and keeps you fuller for longer. Fiber also plays an important role in heart health by helping to reduce cholesterol levels.
- Low in Processed Ingredients: These muffins are made from whole, minimally processed ingredients like oats, eggs, and yogurt. This simplicity makes them a clean option, free from preservatives and artificial additives commonly found in store-bought muffins.
- Good Source of Healthy Fats: Eggs provide healthy fats, which are essential for brain health, hormone production, and nutrient absorption. These fats also add to the muffins’ moist texture, making them a satisfying treat without needing added oils.
- Customizable for Nutritional Variety: By adding your choice of vegetables and cheeses, you can boost these muffins with extra vitamins and minerals. For instance, tomatoes add antioxidants, spinach adds iron, and feta contributes calcium, making each muffin a nutritious and balanced snack.
- Balanced for Satiety: The combination of protein, healthy fats, and fiber makes these muffins a balanced snack or breakfast choice that provides lasting energy. This blend of macronutrients is key to feeling full and energized throughout the day.
Ingredients and Substitutions
These are the ingredients you’ll need to make these Savory Breakfast Muffins. You can find the exact measurements in the recipe card at the bottom of this page.
Eggs – Eggs add a good dose of protein and healthy fats to these savory breakfast muffins. They also add volume and structure and make these muffins soft and fluffy. I’ve not tested this recipe with an egg replacement yet, but something like Just Egg will probably work.
Yogurt – Yogurt adds more protein and also helps to make these muffins moist without having to use oil or butter. I like to use Greek Yogurt for extra protein, but you can use any thick yogurt. Use Coconut or Soy Yogurt to make these muffins dairy-free.
Oat Flour – Adds more protein and fiber, making these muffins super satiating. You can buy oat flour from most health food stores, or you can make your own oat flour by blending whole oats into a fine powder. To make your oat flour even finer you can sift the oat flour. You could use a gluten-free flour blend instead, but the texture might be altered slightly. You could also use regular plain flour or wholemeal flour if you don’t need these to be gluten-free.
Baking Soda – Bicarbonate of Soda helps make the muffins perfectly fluffy.
Salt – For extra flavor.
Optional Extras – You can add any herbs and spices into the mix to enhance the flavors. You can also add in any mix-ins you have on hand like cheese and vegetables (see more ideas further down on the page).
Equipment Needed
- Digital Food Scale: This is for accurate measurements and perfect results.
- Muffin Tray: I use a silicone tray, but a regular aluminum muffin tray will also work well.
- Blender or Food Processor: If making your own oat flour.
- Mixing Bowl: To make the muffin batter.
- Whisk or Fork: To combine the wet ingredients.
- Spatula: To mix together the muffin batter.
- Paper Muffin Cases: I make my own using parchment paper.
How to make gluten-free savory breakfast muffins
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Preheat your oven to 350°F (180°C) or 160°C and insert your paper cases into your muffin tray.
Step Two:
If you need to make your own oat flour, do this now. Blend whole oats into a fine powder using a blender or food processor.
Step Three:
Add your eggs and yogurt to the mixing bowl and mix until combined and slightly fluffy.
Step Four:
Add in your blended oats, baking soda and salt (and any other spices or dried herbs if using any) and fold with a spatula until combined.
Step Five:
Add in your mix-ins if using – make sure they are chopped into small pieces – and fold them into the batter.
Step Six:
Divide the batter equally between your muffin cases.
Step Seven:
Bake for 25 minutes or until a skewer comes out with just a few moist crumbs. They should be bouncy to the touch and slightly golden on top.
Flavor Variations
These gluten-free savory muffins are like a blank canvas, ready to be customized with your favorite ingredients! Here are some tasty flavor variations to try:
- Classic Cheese & Herb: Add ½ cup grated cheddar or mozzarella and 1-2 tbsp chopped chives or parsley.
- Mediterranean: Add ¼ cup chopped olives, ¼ cup crumbled feta, and ¼ cup sun-dried tomatoes (patted dry and chopped).
- Veggie Packed: Add ½ cup grated zucchini (squeeze out excess moisture), ¼ cup diced bell peppers, and a handful of spinach leaves (chopped).
- Spicy Jalapeño & Cheddar: Add ½ cup grated cheddar and 1-2 diced jalapeños (remove seeds for less heat).
- Biltong and Cheese: For extra protein add in some slice biltong or beef jerky and grated cheddar.
- Tomato, Basil & Mozzarella: Add ¼ cup chopped cherry tomatoes, ¼ cup shredded mozzarella, and 1 tbsp chopped fresh basil.
- Mushroom & Thyme: Add ¼ cup finely chopped mushrooms (sauté first to release moisture) and 1-2 tsp fresh or dried thyme.
- Spinach & Feta: Add ¼ cup crumbled feta and a handful of fresh spinach leaves (chopped).
- Smoked Salmon & Dill: Add ¼ cup chopped smoked salmon and 1-2 tsp fresh dill.
- Corn & Cheddar: Add ¼ cup sweet corn kernels and ½ cup grated cheddar.
- Roasted Red Pepper & Goat Cheese: Add ¼ cup diced roasted red pepper (patted dry) and ¼ cup crumbled goat cheese.
Tips and Notes
- Customize the Mix-Ins: These muffins are incredibly versatile, so feel free to get creative with your add-ins (see above for some delicious ideas)!
- Make It Dairy-Free: If you need these muffins to be dairy-free, use a plant-based yogurt like coconut or soy. You can also swap the cheese with a dairy-free alternative or simply add extra vegetables.
- Egg Substitution: For an egg-free version, try using a commercial egg substitute like Just Egg. The texture might vary slightly, but it should still work well!
- Use Fresh Oats for Oat Flour: If you’re making oat flour at home, use fresh, high-quality oats for the best results. Blend them until very fine to avoid any grainy texture. You can also sift the flour to make it even finer.
- Portioning the Batter: To ensure your muffins bake evenly, fill each muffin case about three-quarters full. This will give them room to rise without overflowing.
- Perfect for Meal Prep: These savory muffins are great for meal prep! Make a batch at the beginning of the week, and you’ll have a ready-to-go snack or breakfast for busy days.
- Adjusting Seasonings: Don’t be afraid to adjust the salt, pepper, and any herbs to suit your taste. Since these muffins are versatile, you can easily add garlic powder, onion powder, or even a pinch of smoked paprika for extra flavor.
- Check for Doneness: Test the muffins by inserting a skewer or toothpick into the center. If it comes out with just a few moist crumbs, they’re ready! They should feel bouncy to the touch and have a slight golden color on top.
How to store gluten-free savory muffins
Room Temperature: If you plan to eat the muffins within 1-2 days, they can be stored at room temperature. Place them in an airtight container lined with a paper towel to absorb any excess moisture, which will help keep them fresh and prevent sogginess.
Refrigerator: For longer storage, keep the muffins in the fridge, where they’ll stay fresh for up to 5 days. Place them in an airtight container to maintain their texture and prevent them from drying out.
Freezer: To store muffins for even longer, freeze them individually. Let the muffins cool completely after baking. Wrap each muffin in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
Reheating
When you’re ready to eat, you can reheat the muffins from the fridge or freezer. Microwave refrigerated muffins for about 20-30 seconds, or warm them in the oven at 180°C (350°F) for about 5-10 minutes. From frozen: thaw the muffins overnight in the fridge or defrost in the microwave for 30-60 seconds. Then warm them in the microwave or oven as described above.
FAQ
Can I make these muffins without eggs?
Yes, you can try using an egg substitute, like Just Egg, or a flaxseed or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water per egg). While the texture might vary slightly, these substitutes should still work well.
Can I make these muffins dairy-free?
Absolutely! Use a dairy-free yogurt like coconut or soy yogurt in place of regular yogurt, and if you’re adding cheese, use a dairy-free alternative, or simply skip it altogether.
Can I use regular flour instead of oat flour?
Yes, you can substitute regular all-purpose flour or whole wheat flour if you don’t need the muffins to be gluten-free. The texture might change slightly, but they should still turn out delicious.
How do I make oat flour at home?
Making oat flour is simple! Just blend whole oats in a high-speed blender or food processor until they form a fine powder. If you want a super fine flour, you can sift it after blending.
Can I freeze these muffins?
Yes, these muffins freeze well. Once they’ve cooled, wrap each muffin individually in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. To reheat, defrost in the fridge or microwave and warm as needed.
Are these muffins good for meal prep?
Definitely! These muffins hold up well when stored in the fridge or freezer, making them perfect for meal prep. You can make a batch at the start of the week and enjoy them as a quick, healthy breakfast or snack throughout the week.
How do I prevent the muffins from sticking to the tray?
If you’re not using a silicone tray, line your muffin tray with paper muffin cases, or grease the wells thoroughly with a non-stick spray or a light coating of oil to prevent sticking. Silicone trays are naturally non-stick and often work well for gluten-free batters.
more easy and healthy savory snacks for you:
- 3 Ingredient Bagels – Easy & Healthy; Ready in 30 Minutes
- Cottage Cheese Hummus: Creamy, Healthy, and Oil-Free Recipe
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Gluten-free Savory Muffins
Equipment
- Blender or Food Processor (if making oat flour from scratch)
- Paper Muffin Cases
Ingredients
- 4 Large Eggs
- 80 g Yogurt ⅓ cup
- 120 g Oat Flour 1 cup
- ½ tsp Baking Soda
- ¼ tsp Salt
- Mix-ins: I used 60g Feta, 120g cherry tomatoes and spring onions (use whatever you want – see notes for ideas)
Instructions
- Preheat oven to 350°F (180°C) or 160℃ fan. Line a muffin tray with paper cases or make your own with parchment paper.
- If making your own oat flour, blend 120g oats into a fine powder.
- Add eggs and yogurt to a bowl and whisk until smooth.
- Add oat flour, baking soda, and salt and fold with a spatula until combined.
- Fold in your chopped mix-ins.
- Divide the mixture between six muffin cases, filling ¾ of the way.
- Bake for 25 minutes or until a skewer comes out clean.
Video
Notes
- Feta & Sun-Dried Tomato: Add crumbled feta and chopped sun-dried tomatoes for a Mediterranean twist.
- Cheddar & Spring Onion: Mix in shredded cheddar cheese and finely chopped spring onions for a classic savory flavor.
- Zucchini & Parmesan: Grate zucchini and add a sprinkle of parmesan for a veggie-packed muffin.
- Herb & Garlic: Add mixed herbs (thyme, rosemary) and minced garlic for an aromatic option.
Nutrition
Let me know in the comments below if you make these Gluten-free Savory Muffins!
