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gluten free vegetable muffins recipe

Vegetable Savory Muffins | Gluten free * Vegan

These gluten free vegan savory muffins are easy and healthy, filled with vegetables, they are perfect for kids too!
Course Appetizer, Brunch, Dinner, Lunch break, Snack
Keyword gluten free, muffins, vegan, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 muffins


  • 200 gr gluten free brown rice flour
  • 100 gr potato or other gluten free starch
  • 3 tsp baking powder (or you can mix 2 teaspoon of cream of tartar + 1 teaspoon baking soda)
  • 1 teaspoon salt
  • 1 medium carrot
  • 1 medium zucchini
  • 1 tablespoon finely chopped parsley
  • 50 gr seed oil
  • 230 gr sparkling water
  • ground pepper or any other spices you like to sautee the vegetables


  • Cut the veggies into small pieces and sauté them in a pan with a bit of oil, salt, pepper or the spices you prefer
  • pre-heat the oven at 180° C / 350 F
  • in a bowl combine the gluten free starch, brown rice flour, baking powder and salt
  • add sparkling water and oil and mix well
  • reserve 2-3 tablespoons of the sauteed veggies and add the rest to the muffin batter, together with the chopped parsley
  • fill the muffin molds with the batter
  • add some of the reserved veggies on top
  • bake for 15-20 minutes, or until they are nice and golden on top