These hearty broccoli muffins with cheese (and optional ham) make a great portable lunch, soup companion or even savory breakfast. Thanks to the coconut flour batter they are gluten free, and can be low carb and keto.
Divide batter into 12 parchment or silicone lined muffin cavities. Bake for about 15 minutes.
Allow muffins to cool in pan for 10 minutes. Serve warm right away or transfer to a wire rack to cool completely. Store in an airtight container.