These gluten-free savory muffins are soft, cheesy, and full of Mediterranean flavor. Perfect for snacking, breakfast, or serving alongside soups and salads.
Gluten-Free Savory Muffins with Feta
These gluten-free savory muffins are soft, flavorful, and packed with feta cheese, olives, and fresh herbs for a simple Mediterranean-inspired muffin recipe. Unlike sweet muffins, they’re designed to be enjoyed as a snack, appetizer, part of a light meal, or for brunch.
Why You’ll Love These Gluten-Free Savory Muffins
- Soft, tender texture
- Feta adds richness
- Easy to make
- Perfect for breakfast, snacking, or lunchboxes
- Gluten-free and grain-free
What Are Savory Muffins?
Savory muffins are a non-sweet version of traditional muffins made with ingredients like cheese, herbs, vegetables, and olives instead of sugar or fruit. They can be served as a snack, part of a brunch spread, as an appetizer, or as part of a light meal.
These gluten-free savory muffins are inspired by Mediterranean flavors, with feta cheese, olives, and thyme adding saltiness and depth. They’re a great alternative to sweet baked goods and work well for meal prep or entertaining.
Key Ingredients for Gluten-Free Savory Muffins
Feta Cheese
Feta is the key flavor in these savory muffins, adding saltiness and richness. It helps create a creamy contrast to the herbs and olives.
Mediterranean Add-Ins
Kalamata olives, garlic, and fresh thyme bring classic Mediterranean flavors .
Grain-Free Flour Base
Arrowroot and coconut flour create a light, tender crumb while keeping the muffins gluten-free and grain-free.
Eggs & Olive Oil
Eggs provide structure and lift, while olive oil adds moisture and richness, keeping the muffins soft and flavorful.
How to Make Gluten-Free Savory Muffins
1. Prepare the oven and pan
Preheat the oven to 375°F. Line a mini muffin tin with paper liners or lightly grease with oil.
2. Mix the dry ingredients
In a small bowl, whisk together the arrowroot, coconut flour, and baking powder. Set aside.
3. Prepare the olive mixture
Finely chop the olives, garlic, fresh thyme leaves, and salt together until well combined and slightly paste-like. Set aside.
4. Whisk the wet ingredients
In a medium bowl, whisk together the olive oil and eggs until smooth and fully combined.
5. Combine the base
Add the olive mixture to the wet ingredients and whisk until evenly incorporated.
6. Make the batter
Add the dry ingredients to the wet mixture and whisk until a loose, well-combined batter forms.
Fold in the crumbled feta cheese.
7. Fill the muffin tin
Spoon the batter evenly into the prepared mini muffin cups.
8. Bake
Bake for 14–16 minutes, or until the tops are lightly golden and just set.
If making larger muffins, increase the baking time and begin checking at 18 minutes.
9. Cool and serve
Remove from the oven and allow muffins to cool on a wire rack before serving.
Variations for Savory Gluten-Free Muffins
These gluten-free savory muffins are easy to customize depending on what you have on hand:
- dairy-free version (omit feta or use dairy-free feta)
- feta + spinach muffins
- feta + sun-dried tomato muffins
- roasted vegetable savory muffins
Serving Suggestions
These savory gluten-free muffins pair well with:
- soups like tomato, lentil, or vegetable
- fresh salads
- eggs or brunch plates
- lunchboxes and on-the-go snacks
- cheese boards or Mediterranean spreads
Storage
Store muffins in an airtight container in the refrigerator for several days.
Frequently Asked Questions
Can I make these gluten-free savory muffins dairy-free?
Yes. You can omit the feta cheese or replace it with a dairy-free alternative. The muffins will still be flavorful thanks to the olives, garlic, and herbs.
Can I make these muffins in a regular muffin tin instead of mini?
Yes. Simply divide the batter into a standard muffin tin and increase the baking time. Start checking for doneness after 18–20 minutes.
What can I add to savory muffins?
Cheese, olives, spinach, sun-dried tomatoes, and herbs all work well in savory muffin recipes.
Final Thoughts
These gluten-free savory muffins with feta are a simple way to bring Mediterranean flavors into an easy everyday muffin. They work just as well for quick snacks as they do for meal prep or casual entertaining. Enjoy!
Gluten-Free Savory Muffins with Feta
Savory gluten-free muffins made with feta, olives, and herbs. Soft, flavorful, and perfect for breakfast, lunchboxes, or easy snacking.
Ingredients
- ¼ cup/32g arrowroot
- ¼ cup/ 30g coconut flour
- ¼ tsp grain-free baking powder
- 60g (about 16 olives) black pitted kalamata olives
- 1 small garlic clove, finely minced
- 4 to 5 small branches of fresh thyme, stems removed
- ⅛ tsp sea salt
- 4 Tablespoons/60ml extra virgin olive oil
- 4 large eggs
- 1 oz sheep’s milk feta, crumbled
Instructions
- Pre-heat oven to 375 degree F. Line a mini muffin tin with paper liners or grease lightly with oil. (I used mini muffin liners)
- In a small bowl combine the arrowroot with the coconut flour and baking powder and whisk to combine. Set aside.
- Finely chop the olives along with the garlic, fresh thyme leaves and salt running your knife multiple times through and smashing the mixture lightly with the side of the blade. Set aside.
- In a medium sized bowl whisk together the olive oil and eggs until well combined.
- Add the olive mixture and whisk again. Add the flour mixture and whisk until thoroughly combined and you have a loose batter. Add in crumbled feta and stir again.
- Pour batter into the lined or greased muffin cups and bake for about 14-16 minutes until the tops are just lightly golden. (If you are making bigger muffins the baking time will be longer. Start checking at 18 minutes and remove them from the oven when the tops are cracked and golden.)
- Remove from oven and set to cool on a wire rack.
Notes
Gluten-Free, Grain-Free, Vegetarian, Nut-Free, Paleo, Dairy-Free (omit feta cheese for paleo and dairy-free)
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 105Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 63mgSodium: 120mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Katie says
I know it negates the whole gluten-free thing, but are you able to substitute regular flour in place of arrowroot & coconut flour? They're so expensive & I don't have them on hand already. Would love to try with items already on hand! These look amazing!
Sylvie says
I haven't tried it with regular flour so unfortunately I couldn't say how much you'd need here instead of the almond and coconut flour.
Tanya says
These look delish! Do you think they would re-heat well or would be nice at room temperature the next day? or are these an eat-em-fresh kinda muffin?
Sylvie says
They are great the next day too, just make sure to store them in an air tight container. If you use the feta I'd store them in the fridge and then bring them to room temperature before eating, or you can re-heat them a bit as well.
Ki says
Also I used 1/2 a cup of coconut flour and no arrowroot flour. any suggestions on how to fix any o these problems!? I so badly wanted these to work out!
Sylvie says
Hi Ki, The arrowroot flour really helps give these muffins the right consistency so I recommend you give it a try with the arrowroot if possible. As for the sticking you can bake these in mini muffin pan with paper liners inside to avoid any sticking issues. Hope that helps!
Ki says
I just tried these in a muffin top pan sorted with Pam and they stuck right to the bottom! Any suggestions to fix this? They smell heavenly but are all crumbly. 🙁
Gigi says
Ki, try silicone. I used a silicone mini muffin pan, greased with a bit of avocado oil. No sticking and they popped right out!
Gigi says
Are they supposed to come out moist on the inside? I think they're fully cooked but still seem raw inside. I used a very mini muffin pan, and cooked longer than specified. Except I didn't have arrowroot so I used almond flour instead.
Sylvie says
Hi Gigi, The arrowroot is there to absorb some of the excess moisture from the muffin batter since almond flour can sometimes be dense and oily when used alone so that's why yours came out a little wetter than they should.
Gigi says
I didn't use almond flour alone, I used it with almond flour.
Gigi says
Sorry for the typo. Meant to say I used almond and coconut flour together.
Millie says
Love the combo and looks so cute! I bet they'd be perfect for a picnic!
Lesley says
These look wonderful! Do you think liquid egg substitute would work instead of the whole eggs?
Sylvie says
As long as it's a whole egg substitute and not just egg whites, yes that would work as well.
Laura says
I, um, have perhaps made two batches in three days! They are so moreish, and my guests loved them. I've got a basil and chilli version in the oven right now and i'm intending to use them for breakfast these next few days... Now to practice self restraint.
Sylvie says
Basil and chili sounds wonderful, I'm glad to hear you are enjoying them!
Rachel says
Made these today in a pie plate as I don't have a muffin tin . Turned out great, so great that the entire dish is gone!
Shaina says
I love this savory muffin! I think they'd be god with a schmear of goat cheese, too.