Who doesn’t love a good muffin? We certainly do. You can’t go wrong with a classic sweet muffin but sometimes you’re just not in the mood for sweet in the morning. That’s where savory muffins come in! These high-protein muffins just might be your new go-to. They’re made with buckwheat flour, eggs and Greek yogurt to keep you full until lunch and can be topped with whatever you want (like a good lather of butter). Better yet, they store well in the fridge for easy breakfasts (or snacks) all week long.

Each muffin has roughly:

  • 5.7g protein
  • 0.5g fat
  • 17.4g carb
  • 92 calories


  • 1 and ⅓ c buckwheat flour
  • 1c high protein Greek yogurt
  • 3/4 cup egg whites
  • 1/3 cup water
  • 1/3 cup honey or maple syrup
  • 1 tsp baking soda
  • 1tsp baking powder
  • ½ tbsp olive oil
  • 1 tbsp everything bagel seasoning
  • 4-5 green onions or white parts of green garlic – finely minced 
  • any other additional savory spices you like 
  • 1/2tsp salt


  • Add dry ingredients to a large mixing bowl and combine
  • Add liquid sweetener, Greek yogurt, Olive oil, chopped garlic/scallions and water to the dry ingredients and combine, the mixture will be stiff and dry 
  • In a separate bowl or a jar, whip the egg whites until they are fluffy and multiplied in volume
  • Add the whipped egg whites to the mixture and gently fold the egg whites into the batter until totally combined
  • Add the batter to muffin tins and bake at 350 for 20-22 minutes.  Allow the muffins to cool for a few minutes before enjoying warm with toppings of choice or cool and store in the fridge.

Best enjoyed warm with a schmear of herbed cream cheese!

This recipe is brought to us by Alexandra Rosenberg-Rigutto. Alex directs and operates The Farber Farm and is building Northwoods Farmstead and Skill Center with her husband.  She hopes to empower others to find uplifting food and medicine in their bioregions, gardens, and kitchens. Follow along on instagram and check out her newly released Herbal Infusion Handbook.

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