Gluten Free Breakfast Muffins

A while back I was in London for work and jumping on the train at a ridiculously early time, even for me, by the time I got into Waterloo Train station I was famished.  I found this gorgeous cafe upstairs that were selling healthy breakfast muffins loaded with all the yummy foods I love and this set me on course for my obsession with breakfast muffins.

I stand my ground in that breakfast really is the most important meal of the day but let’s be honest, not many of us have the time to sit down and eat a decent breakfast in the morning which,  is why these muffins are so good.

They fall under the category of snacks on the go, can be prepared in advance, store well and are loaded with goodness and none of the crap of shop brought muffins (refined sugars and trans fats)

I’ve baked some variations over the past few months, the banana and sultana ones were awesome but I lucked out getting some pics after the kids dived straight in.

So far my favourite savoury ones are these spinach, tomato and feta muffins

  • Preparation time: 30 minutes
  • Cooking time:35 minutes

Makes: 12


235g bag washed spinach
350g gluten-free flour or oat flour
¾ tsp salt
2 tsp  Baking Powder
3 medium Free Range Eggs
150g natural yogurt
150g unsalted butter, melted and cooled slightly
100g feta cheese, crumbled
5 sun dried tomatoes chopped roughly


1. Preheat the oven to 180˚C, gas mark 4; line a muffin tin with 12 cases.

2. Roughly chop the spinach and tomatoes and combine

3. Mix the flour, salt,  and baking powder in a large bowl and beat the eggs in a jug,  stir in the yogurt and melted butter. Make a well in the middle of the dry ingredients and combine the wet ingredients  Stir in the chopped spinach, feta and tomatoes

3. Spoon the mixture into the muffin cases and bake for 30 minutes.

Remove from the oven and cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

Tip: for a bit of added heat add a 1/2 tsp of cayenne pepper to the mix.

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