Go Back

Savory Cheddar Muffins

The Granola Diaries
These Savory Muffins are bursting with flavor and so moist, you'd never know they're secretly gluten free!
5 from 4 votes
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 7 Muffins


Wet Ingredients

  • 3 Large Eggs
  • Cup Almond Milk Sub any milk
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Butter Melted and cooled

Dry Ingredients

  • Cup Oat Flour
  • ½ tsp garlic powder
  • ¼ tsp Cayenne Pepper Optional
  • 1 Cup Shredded Cheddar Cheese
  • ½ Cup Chopped Green Onion
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • Salt and Pepper to taste


  • Preheat oven to 350 and line/grease and muffin tin.
  • In a large bowl, whisk together all wet ingredients until well combined.
  • In the same bowl, add the dry ingredients except the cheese and scallions, mixing gently until just combined. Do not over mix! Your mixture should be thick but still easy to mix.
  • Gently fold in the scallions and most of the cheese. Save some cheese for sprinkling on top.
  • Using 2 spoons, spoon the batter into the muffin tin. You can make 6 - 7 large muffins, or about 12 smaller ones. Sprinkle the remaining cheese on top of the muffins.
  • Bake for about 20 minutes, until muffins dome and toothpick comes out clean. Let cool slightly, and then enjoy immediately while still hot!
Keyword gluten free