My gluten free savoury muffins have taken a little bit of working and re-working to get just right, but after few goes I’ve got it! They are AWESOME divine, fluffy creations, now fully tried and tested on my lovely, willing family and friends.. Packed full of green veg and protein, they make a great breakfast on the go, delicious lunch along with a nice big salad or an afternoon snack.


We all know that we need to eat our greens for their many hugely important health giving benefits, but sometimes it can be hard to fit them in. Well.. there’s no excuse now, because these gluten free savoury muffins pack in the greens. They are loaded with spinach and courgette, eggs, buckwheat flour and delicious crumbly sheep cheese. The cheese does makes these savoury muffins taste absolutely delicious, but for a dairy free version you can just omit the sheep cheese. On the rare occasions when I include dairy in my diet, sheep or goat cheese are my preferred choice as the composition of the milk is more similar to that of human milk – smaller fat and protein molecules and higher amount of medium chain fatty acids making them easier to digest and causing less of an immune reaction compared to cow’s milk.   

Buckwheat flour is a fantastic gluten free versatile option for baking, it’s rich in phytonutrients and fibre, as well as minerals such as magnesium, phosphorus, copper and manganese. Research is showing that people who’s diets are high in buckwheat benefit from lower risk of high cholesterol and high blood pressure. It is also beneficial for balancing blood sugar levels and reducing the risk of Diabetes.


Gluten Free Spinach and Sheep’s Cheese Savoury Muffins

makes 10

180g Buckwheat Flour
1tsp baking powder
1/2 tsp sea salt
black pepper to taste
6 medium eggs
100g spinach, washed, cooked in a little water and blended
1 medium courgette grated, juice squeezed out
150g sheep cheese, crumbled
pinch of dried Thyme


Prepare your muffin tray with muffin cups or by cutting squares of parchment paper as in the pictures. Pre-heat the oven to 200°C (gas mark 6)
Crack the eggs into a mixing bowl and whisk.
Add the blended spinach and grated courgette and mix through.
Gradually add the buckwheat flour mixing it in thoroughly.
Add the seasoning, thyme and baking powder then stir in 2/3 of the crumbled cheese.
Using a spoon, carefully transfer the mixture into the individual muffin cups.
Sprinkle the remaining cheese on top and bake in the oven for 20-25min until firm to touch and golden on top.
Serve warm or cold. You can store in an airtight container in the fridge for 3 days.




Would love to hear your feedback on how you got on with these!



Daniela x