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Savoury Gluten-Free Muffins Recipe:
Rushing in the morning is a quite common start of the day for most of us living in the big city. With a little planning and preparation, we can make sure breakfast is ready or made quickly and we can start the day with a healthy meal and avoid queuing at fast-food eateries.
These savoury gluten-free muffins are really easy to make, super delicious, and they are great as a grab-on-breakfast or a healthy snack during the day.
Make them the day or evening before. Can be stored in the fridge for a few days.



  1. Wash baby marrows, shred them and then squeeze the liquid out using a cheesecloth or by leaving them out on a paper towel for 15 minutes.
  2. Wash and cut the mushrooms and cook them until all of their liquid has evaporated.
  3. Wash and chop the leeks. Fry them with a bit of olive oil until they are soft and slightly brown.
  4. Mix all eggs in a mixer or blender.
  5. Add the olive oil into the egg mixture and blend/mix well.
  6. In a separate bowl, mix the baking powder with the milk kefir, and then add it to the eggs and olive oil mixture.
  7. Add the Gluten-free self-raising flour spoon by spoon until the mixture is thick enough. Extra flour can be added if necessary.
  8. Lastly add the shredded baby marrow, mushrooms, leeks, crumbled feta cheese, and fresh dill to the mixture. Using a wooden spoon mix everything well.
  9. Pour the batter into a silicone muffin tray (we used 2 trays with 6 muffins each) and bake at 180o Celsius for 35-40 minutes (or until golden brown on the outside).

Enjoy these light, savoury muffins with a fresh salad or a yogurt dip.
Perfect for lunch boxes or as a snack in gluten-free diet plans.
Suitable for vegetarians.