Gluten Free Egg Free Savoury Muffins with Cheese and Ham

Gluten Free Egg Free Muffins with Cheese and Ham

A delicious gluten-free, egg-free, dairy-free options muffin with cheese and ham for a quick breakfast or snack.
Author The Inspired Home


  • 2.5 cups of gluten-free flour mix I use Cuisine Soleil's All-Purpose Mix
  • 1/4 cup of coconut oil I use Omega Nutrition
  • 1/4 cup of local honey
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum I use Bob's Red Mill
  • 1 tsp garlic salt
  • 1/2 cup of water
  • 3 eggs I used Celimix Egg Substitute
  • 1 cup of grated zucchini
  • 1-1 1/2 cups of cubed ham
  • 1 cup of shredded cheese
  • 1/2 cup of green onions scallions


  1. Preheat oven to 325 degrees. Line muffin trays with paper or PAM cooking spray.
  2. Add dry ingredients to your bowl - flour, baking powder, xanthan gum, garlic salt.
  3. Cream dry ingredients together with coconut oil, honey using a spoon, or mixer.
  4. If you're using egg substitute, follow directions for 3 egg equivalent on box. Mix together. If not, omit this step.
  5. Add water, eggs (or substitute), and continue to combine.
  6. Add zucchini, ham, cheese, green onions to mix and stir together.
  7. Spoon into muffin trays, filling to at least 3/4 full.
  8. 8. Bake in oven for 25-27 minutes until golden brown around edges or when muffins springs back when poked.

Recipe Notes

To make dairy-free, omit cheese or use Daiya Shreds
I used frozen zucchini, so if your dough is sticking together a little too well, add 0.5-1 cup of water until batter becomes looser.