Gluten-Free Savoury Breakfast Muffins with Cheese & Bacon

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The Gluten-Free Savoury Breakfast Muffins are such a wonderful bake to wake up to in the morning. They are made without xanthan gum and use only rolled oats and almond flour. They are gorgeously cheesy, punctured with savoury bacon bits and glistening with honey.

this recipe

These Gluten-Free Savoury Breakfast Muffins are super cheesy, made with both cream cheese and a mature cheddar cheese. They are slightly chewy from the rolled oats, a little bit fluffy from the almond flour. A tasty bite with the paprika and mustard powder and slightly meaty with the addition of the bacon bits. Everything I want in a muffin and more, I hope you feel the same.

Why you'll love this recipe

• It is the added honey that take these Gluten-Free Breakfast Muffins to another level. It’s primarily a savoury muffin but with that generous squeeze of honey added to the batter and then brushed over the finished muffin, you might not be so sure.
• These Oat Breakfast Muffins are incredibly versatile. A delicious on-the-go breakfast.
• Easy to make.
• No xanthan gum.
• Only flour involved is almond flour.
• Protein packed for a very energy boosting breakfast bake.

Full list of ingredients

• cream cheese
• cheddar cheese
• streaky bacon 
• unsalted butter
• 2 eggs (medium size, 60g with shell)
• honey
• rolled gluten-free oats
• almond flour
• baking powder
• bicarbonate of soda
• mustard powder
• paprika

Baker's tips

• Brushing the just baked muffins with a little extra honey takes these Savoury Muffins up a level.
• I love to use Red Leicester cheese for these muffins as well as the beautiful orange colour of the cheese makes the muffins look deeply tempting.

How to store

These muffins keep really well in an airtight container in a cool dark place (not the fridge as they will dry out) for up to 3 days.

Shop the recipe

• Gluten-free rolled oats
• Almond flour
• Regular 12-hole muffin tin

More cheesy recipes you'll love

• Gluten-Free Buckwheat Galette with Cheese and Ham
• Gluten-Free Cheese Rolls {Pão de Queijo}
• Gluten-Free Cheese Scones
• Gluten-Free Cheese Sauce
• Gluten-Free Cheddar Cheesecake
• Apple Cheddar Thyme Crumble Cake

If you make these Gluten-Free Savoury Breakfast Muffins with Cheese & Bacon then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Savoury Breakfast Muffins with Cheese & Bacon

Georgina Hartley

These Gluten-Free Savoury Breakfast Muffins are xanthan gum free and use only oats and almond flour. Gorgeously cheesy, punctured with bacon bits and glistening with honey

4.34 from 3 votes

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Prep Time 15 mins

Cook Time 18 mins

Total Time 33 mins

Course Breakfast

Cuisine British

Servings 10 muffins

Calories 343 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 180 g cream cheese
• ▢ 125 g cheddar cheese* - grated
• ▢ 80 g unsalted butter - melted
• ▢ 2 eggs - medium size, 60g with shell
• ▢ 2 tablespoons honey + 2 tablespoons extra for brushing
• ▢ 160 g rolled gluten-free oats
• ▢ 80 g almond flour
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon bicarbonate of soda
• ▢ ½ teaspoon mustard powder
• ▢ ¼ teaspoon paprika
• ▢ 100 g streaky bacon - grilled, cooled and diced

Instructions

 

• Pre-heat the oven to 180°C/160°C fan/gas mark 4 and line a muffin tin with 10 muffin cases.
• Place the cream cheese, cheddar, melted butter, eggs and honey in a large bowl and beat together until smooth.
• Whisk the oats, almond flour, baking powder, bicarbonate of soda, mustard powder and paprika together in a separate bowl until thoroughly combined.
• Add the dry ingredients to the wet ingredients, along with the chopped bacon and mix until well combined.
• Divide the batter into the 10 muffin cases and bake in the oven for 18 minutes.
• Remove the muffins from the oven and immediately transfer to a cooling rack.
• Heat the extra honey in a small saucepan until runny then brush the honey over the top of each muffin until they are glistening.

Notes

*I love to use Red Leicester cheese for these muffins as well as the beautiful orange colour of the cheese makes the muffins look deeply tempting.

Storing

The muffins will keep for up to 3 days in an airtight container in a cool dark place (not the fridge)

Freezing

These muffins will freeze well for up to 2 months.

Ingredient measurements

• Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
• US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 muffin.

Nutrition

Calories: 343kcalCarbohydrates: 17gProtein: 10gFat: 26gSaturated Fat: 12gCholesterol: 89mgSodium: 271mgPotassium: 207mgFiber: 2gSugar: 4gVitamin A: 640IUCalcium: 174mgIron: 1.4mg

Have you tried this recipe?Head to the comment section and let me know what you think!