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Pack-a-Punch Savoury Muffins

Gluten-free, Dairy-free, Nut-free, Soya-free
Servings 12
Author Vicki Montague - The Free From Fairy


  • 225 g gluten-free plain flour
  • 3 1/2 tsp baking powder
  • 1/4 tsp xanthan gum
  • 20 g kale roasted with a little olive oil
  • 1 tin sardines
  • 3 medium free-range eggs
  • 75 g virgin organic coconut oil
  • 2 tbsp nutritional yeast optional
  • 1 tsp smoked paprika
  • 1 tsp dried mixed herbs
  • Approx. 200ml dairy-free milk I use unsweetened almond - you may need more or less depending on the flour you use.


  1. Place your kale onto a baking tray, add a drizzle of oil and bake at 180 degrees (160 degree fan oven) for about 10 minutes, until starting to crisp.
  2. Meanwhile, place the liquid ingredients plus the sardines into a food processor or blender or use a hand-held chopper. Blitz until smooth.
  3. Add the kale and blitz again until smooth.
  4. In a separate bowl place your dry ingredients and mix them well to combine.
  5. Add the dry ingredients to the food processor containing the wet ingredients and blend to combine.
  6. Divide the mixture between 12 muffin cases lining a muffin tray.
  7. Cook in the oven at 180 degrees (160 degree fan) for 25 - 30 minutes or until firm to the touch and a skewer comes out clean.