Pre-heat the oven to 375°F, gas mark 5, 200°C (180°C fan-assisted).
Line a 12 hole muffin tray with tulip muffin cases or muffin cases (preferably silicone ones, to prevent sticking).
Cut the florets into bite size pieces without too much of the stalk, set aside.
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.
Add the coconut flour and baking powder to the egg mixture and blend until smooth.
Then add the grated cheddar cheese and broccoli and mix all together.
Spoon or pipe the mixture into the muffin cases and bake in a pre-heated oven for 25 minutes.
Take out of the oven once cooked and leave to cool on a wire rack for 10 minutes.
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