Savory Breakfast Muffins

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I love the simplicity of grabbing a muffin or two on the way out the door. My problem with most muffins is that they are basically a sweet treat with little substance to fuel my day. If you feel the same way allow me to introduce you to a new friend of mine, Savory Breakfast Muffins.

Savory Breakfast Muffin

This recipe has a whole wheat and a gluten-free option and can easily be adapted to accommodate your favorite flavors or dietary needs. Use 2 cups of whole wheat flour or whole wheat pastry flour instead of the gluten-free flours and xanthum gum. I’ve also used a premade baking mix but I prefer to mix my own flours, it will taste great if you choose that route.

These muffins have been enjoyed by over a dozen people. In my most recent batch I substituted 1 tsp of crushed red pepper instead of the jalapeno for an even spicier result. I also marinate the mushrooms in equal parts (1-2 Tbsp) of liquid smoke, Worcestershire sauce, and Braggs Liquid Aminos. If you are avoiding soy you can use equal parts of liquid smoke and water, just read your labels. The marinated mushrooms lead many people to think these contain meat. Don’t let the long ingredient list intimidate you, this is well worth it.

Savory Breakfast Muffins


  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 tsp xanthum gum
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 cup baked potato, diced
  • 1/4 cup onion, diced
  • 1/4 cup bell pepper, diced
  • 1/2 cup mushrooms, diced
  • 1/4 cup jalapeno, diced (or 1 tsp crushed red pepper)
  • 1 3/4 cup rice milk (if making whole wheat version start with 1 cup milk and increase as needed)


  1. Preheat oven to 350° and lightly spray muffin pan.
  2. In a large bowl mix all of the dry ingredients, then add the veggies, lastly the plant milk.
  3. Stir until well mixed adding more milk if necessary.
  4. Scoop batter into muffin pan, I like to fill them most of the way up.
  5. Bake for 24 minutes until an inserted toothpick comes out clean.
  6. Let cool for 10 minutes before removing from muffin pan.


This recipe makes 10 muffins. I’ve served this at Healthy Cravings and at a women’s bible study. They are easy to eat on the go, are not messy (crumbly) and taste great warmed or at room temperature. If you are serving brunch and need a dish that can be made ahead these are perfect. I plan to make this recipe in a loaf pan soon.

This recipe was shared at Gluten-Free Fridays hosted at Vegetarian Mamma.

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  1. YUM, I this tweeted and pinned! Thanks for linking up at Gluten Free Fridays! I look forward to seeing what you bring to the party this week!

  2. How long do you marinate the mushrooms?

    Is a serving size one muffin?

    For leftovers – do they need to be refrigerated?

    Do you have nutritional information (protein, carbs, calories, fat)?

    • Hi Janet,
      I don’t figure nutritional information for any of my recipes.

      I usually marinate the mushrooms for a few minutes, up to 15 while I prepare other items.

      We usually eat 2 to 3 muffins. They are hard to resist. That serving size isn’t based on anything other than how many we eat to fill up.

      Leftovers should be refrigerated and reheated to enjoy.

      • Thanks Holly. I made these this morning substituting coconut milk1.5 cups, whole wheat flour, and crushed red peppers. Mine didn’t turn out well. They were pasty/doughy and bland. I baked for 35 minutes. The batter was not runny – looked how I would expect a muffin batter to look.

        Any thoughts on what I did wrong?

        • Hi Janet,
          I’m not sure. When I make them they are dense (probably from the potato) and a little doughy but I didn’t think they were bland. You can try increasing the spices, maybe cutting back on the potato.

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