In Breakfast, Gluten Free, Grain Free, Lunch, Nut Free, Recipes, Snacks, Uncategorized, Vegetarian

Grain-Free Broccoli & Cheddar Cheese Muffins

Grain-Free Broccoli & Cheddar Cheese Muffins
Print Recipe
These delicious, moist grain-free muffins are great for either breakfast on the run or as mid-morning snack pre/post workout. I think it’s important to start the day off right, with some greens with your eggs!
Servings Prep Time
12Muffins 30Minutes
Cook Time
Servings Prep Time
12Muffins 30Minutes
Cook Time
  1. Pre-heat the oven to 375°F, gas mark 5, 200°C (180°C fan-assisted).
  2. Line a 12 hole muffin tray with tulip muffin cases or muffin cases (preferably silicone ones, to prevent sticking).
  3. Cut the florets into bite size pieces without too much of the stalk, set aside.
  4. Whisk the eggs in a mixing bowl with a hand whisk or fork. Add the Dijon mustard and season with sea salt and white pepper.
  5. Add the coconut flour and baking powder to the egg mixture and blend until smooth.
  6. Then add the grated cheddar cheese and broccoli and mix all together.
  7. Spoon or pipe the mixture into the muffin cases and bake in a pre-heated oven for 25 minutes.
  8. Take out of the oven once cooked and leave to cool on a wire rack for 10 minutes.
  9. Enjoy!
  10. When making this recipe, I’d LOVE to see how you get on so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
Recipe Notes

LISA’S TIP – I love tulip muffin cases, you will find using regular muffin cases, when you peel them away from the mixture it will stuck to the paper. So I often opt for this elegant option as the paper is almost like parchment paper. Also they look good, like you’ve made a professional muffin that you would find in a coffee shop. Serve these straight from the oven with a delicate tomato & beetroot salad! Anytime of the day, on the go delight that’s great for kids or grown-ups alike! Perfect for lunchboxes, picnics, or delicious served with a soup.

Rather than the broccoli, which serves to really bulk up the vegetable mixture, you can grate or dice left over potatoes or sweet potatoes. You can use almost any vegetables you like, or whatever is seasonal or not being used in your vegetable draw like kale, spinach, cauliflower. The list is endless!

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I’d love to see how your cooking turns out so make sure to use the #myrelationshipwithfood and tag @myrelationshipwithfood when posting your pictures or email
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