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Homemade Savory Breakfast Muffins (Flourless, Gluten-Free) photo
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Savory Breakfast Muffins (Flourless, Gluten-Free)

These Savory Breakfast Muffins are SO EASY! Packed with protein and flavor, they're perfect for a quick, nutritious, and gluten-free breakfast.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Keyword: Easy, Flourless, Gluten-Free, Protein-Packed, Savory
Servings: 6 servings

Ingredients

  • 1/2 cup almond flour
  • 1/2 cup raw hemp seed
  • 1/2 cup finely-grated Parmesan cheese
  • 1/4 cup flax seed meal
  • 1/4 cup nutritional yeast flakes
  • 1/2 tsp. baking powder
  • 1/2 tsp. Spike Seasoning optional; can substitute any all-purpose seasoning mix
  • 1/4 tsp. salt
  • 1/2 to 1 cup water gradually added to achieve thick but pourable batter

Instructions

  • Preheat your oven to 350°F (175°C). Line your muffin tin with parchment paper liners or spray with cooking spray to prevent sticking.
  • In a large mixing bowl, combine the almond flour, raw hemp seed, grated Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt. Whisk together until everything is evenly distributed.
  • Gradually add water to the dry mixture, stirring until you achieve a thick but pourable batter. You may need about 1/2 to 1 cup of water, depending on the consistency of your ingredients. Mix well until fully combined.
  • Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise while baking.
  • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these Savory Breakfast Muffins warm or at room temperature.

Equipment

  • Mixing Bowl
  • Whisk or fork
  • Muffin tin (12-cup)
  • Parchment paper liners or cooking spray
  • Oven

Notes

  • For a dairy-free version, replace Parmesan cheese with a dairy-free cheese alternative or omit it.
  • Make ahead by storing baked muffins in an airtight container in the fridge for up to one week or freeze individually for longer storage.
  • Add herbs, chopped spinach, sun-dried tomatoes, or cooked bacon bits to enhance the flavor.