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Broccoli and Cheese Muffins

Broccoli Muffins

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.

Course Breakfast
Cuisine American
Keyword Broccoli Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Regina | Leelalicious

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour optional (omit for low carb/keto muffins)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 eggs
  • 1/2 cup melted butter or flavorless oil like light olive, avocado, safflower, or coconut oil
  • 1/4 cup milk any kind - dairy, soy or almond, etc.
  • 1/2 cup (50 g) small broccoli florets
  • 1 cup (100 g) grated sharp cheese (like cheddar)
  • 1/4 cup (60 g) diced ham (optional)
  • 1/4 cup sliced green onions

Instructions

  1. Steam the broccoli florets for about 5 minutes. Rinse with cold water and cut into smaller pieces; set aside.
  2. Preheat oven to 375° F and line a muffin pan with parchment or silicone liners.
  3. In a bowl whisk together coconut flour, optional tapioca starch, baking powder, baking soda, salt and black pepper.
  4. In another bowl whisk together eggs with melted butter (or oil) and milk.
  5. Add the flour mix to the wet mixture and stir until all lumps are gone. (Alternatively, you can also blend all ingredients in a food processor or blender.)
  6. Stir in steamed broccoli florets, ham (optional), cheese and sliced green onion.

  7. Divide batter into 12 parchment or silicone lined muffin cavities. Bake for about 15 minutes.

  8. 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.