Savoury Muffins

When it comes to simple lunches, I’m all in. But sometimes it’s easy to just grab something that’s not going to be very filling or nutritious so making these savoury muffins is a great way to eat something nutritious and great for busy lives especially on the go. Kids love them as they are in muffin form and to be honest anything that resembles a muffin is normally a winner.

I used whole grain oats in these muffins as they are a wonderful source of complex carbohydrates that is packed full of fibre and wonderful nutrients and will help to keep you feeling fuller for longer as well as being filled with sun dried tomatoes which are packed full of the antioxidants lycopene that supports heart health and skin health, olives that are packed of essential healthy fats for brain health, immune health, and hormone health as well as pumpkin seeds that contain high amounts of zinc which can help to support immune health.

so while you and the kids are tucking into these moorish muffins, they are supporting your health and well-being without you even knowing and they taste amazing.

Savoury Muffins

1 cup oat flour

2 tbsp buckwheat flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp salt

6 sun dried tomatoes chopped into small pieces

10 olives chopped

handful of pumpkin seeds

chunks of vegan feta (optional)

3 tbsp extra virgin olive oil or use the oil in the sun dried tomayoes

1\4 cup plain yoghurt

1/4 cup milk

1 tbsp apple cider vinegar (or 1 egg)

in a bowl add the flours, baking powder, bicarbonate of soda, and salt and mix together.

add the olives, sun dried tomatoes, pumpkin seeds, and feta and mix through

add the extra virgin olive oil, yoghurt, milk and either apple cider vinegar or an egg and food together gently.

spoon into muffin cases and pop into a pre heated oven as 170c for approximately 20 minutes or until a skewer inserted comes out clean.

remove from the oven and allow to cool and enjoy.
these are particularly nice warm with a little vegan butter.


  • Karie

    I’m so excited to try this recipe of savoury muffins! A few questions:
    What olives should we use?
    What’s the difference in the end product when apple cider vinegar is used? I eat everything but I’m trying to find healthier lunch box options for my kids.
    Do these freeze well?
    How long do they last in the fridge?
    Do they taste good cold?

  • neletanourishflourish38

    Hi Karie,

    Thank you for getting in touch.
    You can use any olives that you and your family enjoy. We use a combination of black and green olives (some stuffed with pimenton and others plain).
    The apple cider vinegar doesn’t affect the taste but helps to bind them and reduce crumbling.
    They freeze really well or can be kept in the fridge for a couple of days and taste great warm or cold.
    These muffins are really versatile so feel free to add in some ingredients that your kids would like.
    I hope you enjoy them 😄