Cheesy Cauliflower Muffins

These cheesy cauliflower muffins are savory, low carb, gluten-free and delicious. Also, unlike other cauliflower recipes, you don’t need to dry out the cauliflower.
These photos came out a little more dark and moody than I intended. It was a rainy day today so I had barely any light to work with. I am dreading the first weekend of November, when Daylight Savings Time ends and it’ll be dark by 5 PM. I need my daylight!

These muffins are easy to make. Like I said, no need to wring dry the cauliflower. Simply pulse your cauliflower in a food processor, add the other ingredients, mix, and it’s ready to bake.
They make a good snack, appetizer, side dish, meal, etc. After all the weekend indulgences, these were a guilt-free way to start my week and keep me away from the large bag of Halloween candy calling my name.

Cauliflower Muffins

These low carb, gluten-free, savory muffins are made with cauliflower and cheese. They are great for an appetizer, snack, side dish or quick meal.


  • 3 cups finely pulsed raw cauliflower florets (cauliflower should be pulsed until they resemble coarse/large crumbs; 3 cups will be about 1/2 of a large head of cauliflower but please measure it out)
  • 2 large eggs
  • 1/2 cup + 1/2 cup shredded cheddar cheese
  • 1/4 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp dry Italian seasoning herb blend
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder


  1. Preheat oven to 375F. Line a cupcake/muffin pan with cupcake liners. I prefer to use parchment cupcake liners* as the muffins will not stick to them at all.
  2. Combine cauliflower, eggs, 1/2 cup cheese, almond flour, baking powder, Italian seasoning, onion powder and garlic powder. Mix with a large spoon or spatula until smooth.
  3. Using an ice cream scooper, scoop batter into muffin cups, about 2/3 full. You should be able to fill 11 liners. Sprinkle remaining cheese over muffins.
  4. Bake for 20-25 minutes until muffins are completely cooked and no longer wet to the touch. If desired, garnish with fresh chopped parsley before serving.

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9 comments on “Cheesy Cauliflower Muffins”

  1. I’m excited for this recipe as there’s no need to dry out the cauliflower ! And I don’t need a food processor (Trader Joes sells the pulsed fresh cauliflower now!). I’ve never tried almond flour – is this available in most markets now (ie Trader Joes?).

  2. Hi Kirbie,

    My son allergic to all kind of nuts. Can u substitute almond flour with plain flour? Will it taste different?
    Thank you

  3. What do you think about adding bacon bits?

  4. Hey! Thank you for the yummy recipe! I tried this last night and I think I messed up a step. The muffins did not turn out like I hoped! I realized maybe it is because I boiled the cauliflower to soften it for mixing and it wasn’t dry enough for prepping. 

    How did you prepare your cauliflower for pulsing?

    Thank you! 🙂

    • Hi Bre. I’m sorry they didn’t turn out right. The cauliflower is supposed to be raw when pulsed. The boiling would make it too wet.

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