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 so easy to make. First, you need to finely chop cauliflower florets in a food processor.
The cauliflower is combined with eggs, cheddar cheese, and seasonings.
Once the cauliflower “batter” is combined it’s as simple as scooping it into a cupcake pan lined with paper liners. I like to sprinkle more cheddar cheese over the top before baking them.
These cheesy cauliflower muffins 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.
- 3 cups finely chopped raw cauliflower florets approximately 1/2 a head of cauliflower
- 2 large eggs
- 1 cup shredded cheddar cheese divided
- 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
Preheat oven to 375°F. 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.
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.
Using an ice cream scooper, scoop batter into muffin cups, about 2/3 full. You should be able to fill 11 liners. Sprinkle 1/2 cup of shredded cheese over muffins.
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.
I like to use my food processor to finely chop the cauliflower. Place the florets in the processor and pulse a few times until they break down into large crumbs.
I use these parchment cupcake liners.*
*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Amount Per Serving (1 muffin)
Calories 77 Calories from Fat 50
% Daily Value*
Total Fat 5.6g 9%
Saturated Fat 2.4g 12%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.3g
Cholesterol 44mg 15%
Sodium 89.1mg 4%
Total Carbohydrates 2.6g 1%
Dietary Fiber 0.9g 4%
Protein 4.6g 9%
Vitamin A 3%
Vitamin C 23%
* Percent Daily Values are based on a 2000 calorie diet.
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