These Feta, Chive & Carrot Savoury Muffins are the perfect breakfast muffin or healthy snack. Made with healthy ingredients like grated carrot, feta, sun-dried tomatoes, almond flour and eggs, they are filled with protein, fibre, healthy fats and complex carbohydrates – everything you need to start the day right!
I am a big fan of a savoury muffin, whether it’s for a light lunch, healthy snack or breakfast on the go. They’re quick and easy to bake up and handy to have on hand. Everything comes together in one bowl, which means less washing up too! If you love savoury muffins to, then you might want to try my Gluten Free Zucchini Slice recipe, which is equally as delicious and nutritious.
What’s to Love About This Recipe
- allergy friendly – these muffins are gluten free and can easily be made dairy free.
- wholesome – packed with protein, healthy fats, complex carbohydrates and fibre, these muffins are healthy and a great way to sneak in some extra veggies!
- one bowl – less mess and less fuss! Mix everything together in one bowl, bake and enjoy!
- freezer friendly – these muffins are great to prep ahead and freeze really well.
What You Need to Make These Feta, Chive & Carrot Savoury Muffins
You just need a handful of simple ingredients to make these yummy veggie muffins. I’ve popped everything you need below as well as ingredient notes and possible swaps. See the recipe card at the bottom of the post for ingredient quantities and the full recipe.
Wet Ingredients
- carrots – for this recipe you need coarsely grated carrot. You could swap the carrot for grated sweet potato, I haven’t tried this personally but I think it could work well!
- large eggs
- soy milk – you can swap soy milk for another dairy-free milk like almond milk or swap for regular milk.
- extra virgin olive oil – I always recommend using extra virgin olive oil as it is less processed, retaining more of the nutrients and antioxidants.
- sun-dried tomatoes – you could swap the sun dried tomatoes for artichokes for something a little different.
- feta cheese – feta cheese can be swapped for grated cheddar cheese. I haven’t tested this personally but I believe it would work well. To make this recipe dairy free, swap the feta for a dairy free, vegan feta cheese.
- chives – chives can be swapped for other fresh herbs like fresh parsley.
Dry Ingredients
- almond flour – almond flour really adds to the moistness of the muffins while also adding healthy fats and protein. I love using almond flour as a gluten-free option.
- buckwheat flour – buckwheat flour is one of my favourite gluten-free flours and is highly nutritious. It helps to lighten up the batter a bit, making the muffins fluffy while still being moist.
- tapioca flour – tapioca flour helps to bind the muffins and also lightens up the mixture a bit.
- baking powder – not baking soda!
- sea salt flakes
- seeds – pepitas (pumpkin seeds), sunflower seeds and sesame seeds.
Optional add-in’s
If you wanted to add even more vegetables into these muffins, you could try adding some corn kernels, diced capsicum (bell pepper), green peas or roughly chopped broccoli. Just be aware that this will add to the volume of the muffins so the cook time might increase slightly.
How to Make Feta, Chive & Carrot Savoury Muffins
These muffins are seriously easy to make. Follow these instructions to see how!
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Preheat the oven to 180°C/356°F (conventional) and line a muffin tin with muffin liners. I had actually run out of muffin liners so I cut baking paper into squares and squished them into each muffin hole and they worked really well!
To a large mixing bowl add the grated carrot, eggs, milk, olive oil, sun-dried tomatoes, almond flour, buckwheat flour, tapioca flour and sea salt. Sieve the baking powder into the bowl. Use a fork to mix everything together really well. Add the crumbled feta and chopped chives to the bowl and stir through.
Add the pepitas, sunflower seeds and sesame seeds to a small bowl and mix to combine.
Divide the mixture between the lined muffin pan using a spoon or ice cream scoop. Sprinkle the seeds over the top of each muffin. Place the tray into the oven and bake for 35 minutes or until golden brown and the muffins spring back up when pushed down in the centre.
Serve warm or cold.
Storage
Store the savory vegetable muffins in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. I like to microwave a muffin for about 30 seconds and spreading with a little butter to serve. If freezing, thaw either at room temperature or in the microwave before eating.
What to serve with Carrot Savoury Muffins
These muffins are delicious as a quick breakfast on the go, a savoury snack or a light lunch. If serving for breakfast they would go really nicely with your favourite smoothie or for lunch add a side salad to make it a more complete meal.
Feta, Chive & Carrot Savoury Muffins
Equipment
- Sharp knife
- Box grater
- Chopping Board
- 12 hole muffin pan
- Fork
- Wire rack
Ingredients
- 3 large carrots, grated, approximately 350 grams or 2 firmly packed cups
- 3 large eggs
- 1/3 cup soy milk
- 1/3 cup olive oil, extra virgin
- 1 large brown onion, grated with excess moisture squeezed out
- 1/3 cup sun dried tomatoes, roughly chopped
- 1 cup almond flour
- ½ cup buckwheat flour
- ½ cup tapioca flour
- 1 ½ teaspoons baking powder
- ½ teaspoon finely ground sea salt
- 200 grams firm feta, roughly crumbled
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds
- 1 tablespoon pepitas
Instructions
- Preheat the oven to 180°C/356°F (conventional). Line a muffin tin with 12 muffin liners.
- To a large bowl add the grated carrot, eggs, soy milk, olive oil, brown onion, sun dried tomatoes, almond flour, buckwheat flour, tapioca flour and finely ground sea salt. Sieve in the baking powder and then stir until well combined.
- Add the crumbled feta to the bowl as well as the chives and fold through.
- Mix the seeds together in a small bowl and then sprinkle over the top of the muffins. Divide the muffin mixture between the 12 muffin liners. Sprinkle about a teaspoon of mixed seeds over the top of each muffin.
- Place the tray into the oven and bake for 35 minutes or until golden brown and cooked through. Remove from the oven and cool on a wire rack.
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