Gluten-free Feta Thyme Muffins


Gluten-free Feta Thyme Muffins

Adrienne H./ | August 7, 2019

  • prep time: 15 minutes
  • cook time: 15-20 minutes
  • total time: 30-35 minutes

Servings: makes 14


  • 1 3/4 cups flour — 3/4 cup almonds, 1/2 cup cashews, 1/2 cup garbanzo bean flour
  • 1 T. thyme leaves (excluding stems)
  • 3/4 t. gluten-free baking soda
  • 1/4 - 1/2 t. sea salt
  • 1 dash cinnamon (optional)
  • 4 eggs
  • 3 oz. feta cheese
  • 3 T. olive oil
  • 1-2 T. maple syrup (optional, use according to sweet preference)
  • 1 t. lemon juice


  1. Preheat oven to 350°F about halfway through making recipe.
  2. Put cupcake/muffin holders in tin.
  3. In a large bowl, whisk eggs, olive oil, maple syrup, and lemon juice. In high speed blender, blend almonds and cashews to make flour (if you don't already have). Add baking soda, cinnamon, and salt.
  4. Pour on wet mixture and stir to combine. Add thyme leaves and mix. Crumble feta cheese over mixture and fold.
  5. Divide batter into cupcake holders and put in oven. My old oven clocked fifteen to twenty minutes. Cook until knife or toothpick comes out clean. Refrigerate leftovers. Good news is they taste delicious cold.

Feta Thyme Muffins

I love most the savory and salty taste of feta cheese clumps balancing well with the slight sweetness of maple syrup, almond flour and thyme. It’s a bit contradictory, but once tasted, the flavor makes sense. Seriously, it is difficult to eat only one muffin.

This recipe is a dearly beloved timeless classic in my recipe book. Frankly, I doubt it will ever grow old. Yes, over the years flours have been changed, sometimes thyme is excluded, and the ingredients are tweaked slightly to accommadate what is available in the pantry. But the results are still enough to satisfy my gluten-free desire for bread. Anyone who scans packages and boxes looking for the gluten-free label knows what I am talking about.

No, I do not make these muffins often. Instead, they are a go-to treat whenever feta cheese beckons at the market. Something about feta cheese can be irresistible. And I happen to have a preference: my favorite feta is the right combination of sheep and goat milk from Greece.

Give this recipe a try. You won’t regret it.

gluten-free feta thyme muffins pin.jpg

Inspiration for this recipe came from Anja’s Food 4 Thought