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.
najwa kronfel says
These sound great, I love how they all fit on the tin, so cute!
Happy New Year Sylvie!! xx
Sandi says
Where do you get the little white muffins cups
Sylvie says
I found them at a local restaurant supply store. They are called Mini Souffle Paper Baking Cups, but if you can't find those particular cups near you any mini muffin paper liners will work. Hope that helps!
Nami | Just One Cookbook says
I love the olive and thyme combination. What a great muffin recipe!
Alyssa (Everyday Maven) says
Nice! Savory muffins are awesome. Love that these are nut free.
EA-The Spicy RD says
Love the idea of a savory muffin! Glad you shared 🙂
Laura (Tutti Dolci) says
I love these flavors, a perfect savory bite!
Eileen says
A savory muffin sounds just about perfect--definitely a great contrast to all the season's sugar. 🙂 Yay!
Rosa says
Wonderful muffins and flavor combination!
I hope you are having a lovely holiday.
Cheers,
Rosa
Katrina @ Warm Vanilla Sugar says
These sound great!! Yum!
Alexandra says
The mini muffins sound like the right thing after cookie-mania over Christmas. Small and savory... and the feta would be a must for me.