Cauliflower Breakfast Muffins

Cauliflower. It’s one particular vegetable that you either love or hate! Here’s a different way to use cauliflower in a yummy breakfast muffin. Fast and simple to make, these low-carb muffins could keep you full all morning hours!

  • 1 cup cauliflower florets
  • 2 mugs gluten-free flour (we used buckwheat)
  • Pinch surface nutmeg
  • 1 cup almond milk
  • 2 eggs
  • 1/2 cup coconut oil
  • 1/4 mugs grated cheese
  • ½ cup cut mushrooms
  • 2 green onions, finely sliced
  • 2 tsp surface smoked paprika


  1. Preheat the oven to 180°C (350°F). Series a 12 gap, 1/3 glass capacity muffin skillet with cafe style paper situations.
  2. Within a food processor, process the cauliflower florets, using the pulse function, until finely chopped.
  3. Whisk the flour, paprika, and nutmeg in a sizable dish. Whisk the almond dairy, eggs and essential oil in another dish and season with sodium and pepper.
  4. Combine mixtures but do not overmix. Add cauliflower, mozzarella cheese, mushrooms, and onion and mix to mix. Spoon batter into ready paper cases.
  5. Bake for 25-30 minutes or until golden and a skewer inserted in middle comes out clean. Transfer to a cable rack to cool. Serve warm or at room temperatures.

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