These Cauliflower Muffins are the perfect side dish, appetizer, or even a delicious on-the-go quick snack!!
I think we all agree that cauliflower is such a versatile vegetable. There are so many ways to cook with it. You can make cauliflower pizza dough, cauliflower rice, cauliflower breadsticks, and the list goes on and on.
This is my first time baking with cauliflower and I loved the results because these muffins ended up very soft inside, crispy outside, and flavorful.
These go perfectly with some eggs for breakfast or as a veggie side dish to any protein for dinner. I also think this is a great entertaining recipe and even a good on-the-go quick snack. I hope you enjoy this recipe and have fun making it 😉
I’ve been on a bit of a muffin kick lately and other than this cauliflower one, I’ve been making Breakfast Egg Muffins Recipe, Almond Flour Cranberry Muffins, Blender Banana Oatmeal Muffins, and Gluten-free Carrot Muffins. They’ve been such a lifesaver during busy weekday mornings. Just grab and go!
Thanks a lot for reading. Want to browse all of my quick and easy recipe posts? Follow my Primavera Kitchen Board on Pinterest!!! I also have more great Pinterest Boards full of awesome Fall Recipes and Side Dishes for Christmas.
Cauliflower Muffins Recipe
Ingredients
- ¾ cup bell pepper chopped into a very small pieces
- 1 cup red onions chopped
- 4 cups florets cauliflower chopped into very small pieces
- ¼ cup parsley chopped
- ¾ cup + ½ cup shredded mozzarella
- 1 tsp garlic powder
- 1 cup gluten-free oatmeal flour
- 1 egg
- Salt and ground black pepper
Instructions
- Preheat the oven 400F.
- Spray two non-stick 12-cup muffin pans with cooking spray.
- In a medium bowl, add all the ingredients (except the ½ cup mozzarella) and mix until properly combined.
- Using a medium scoop spoon, fill muffin cups to the top.
- Bake for 20 minutes. Remove from the oven and add the remaining mozzarella on top of each muffin. Bake for more 10 minutes or until the tops are golden brown.
- Please, don’t forget to check your muffin to make sure the bottoms are cooked enough.
- Wait to cool completely to remove from the mini muffin pans. Best served warm.
Notes
- Shred your own cheese! I know it can be a little bit of extra work but store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted.
- Make sure to fill the muffins up to the top as they don't rise like traditional muffins.
- You can buy pre-cut cauliflower (ie cauliflower rice) to save time on prepping.
- To store: Store leftover cauliflower muffins in an airtight glass container for up to 3 days in the fridge. You can also use a silicone or Ziploc bag to store them.
- To reheat: Reheat in the microwave for 30 seconds if they were in the fridge or for 1 to 2 minutes (depending on the microwave) if they were in the freezer.
- To freeze: Transfer the muffins to a freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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These look so good! Thanks for including my cauliflower rice tutorial 🙂
I love these cheesy savory muffins! They sound super tasty.
Cauliflower muffins are such a great idea, Olivia! Love these! The crispiness on the outside and flavor in the middle sounds amazing. What a creative way to use cauliflower!
These sound delicious! I’m trying to avoid gluten right now, so these are perfect for me!
Yes, cauliflower is magical! I love how these muffins look so crispy on the outside. Yum!
This is such a great idea! I love that you used cauliflower, they look awesome!
Love this recipe! Great way to use cauliflower 🙂
These look delicious! Cauliflower is one of my favorite veggies and I’m always looking for new ways to enjoy it. 🙂 Plus, I need more healthy food in my life, especially this time of the year.
Ooooh! I could imagine these with eggs for breakfast! These look fantastic…that crispy outside is calling my name!
Cauliflower is so magical! These little muffins looks so cute and yummy! I must try this! Pinned!
I agree! Cauliflower is the best! These little muffins are adorable and I bet they taste as good as they look!
Genius recipe. I am such a savory person, cauliflower muffins are right up my alley.
Cauliflower is seriously SO magical! I am in love with these muffins! They look addicting. 😉
Cauliflower seriously is magical! I love the stuff and can never get enough of it! Have you ever made pizza crust using cauliflower? Amazeballs! I must try these muffs – they do seem like the perfect grab-and-go snack!
do you mean 3/4 of a single pepper or 3/4 of a cup of diced pepper? Thank you,
It is 3/4 of a cup of diced pepper. Thanks for your question!
When I saw the title “Cauliflower Muffins” sitting in my inbox, I didn’t quite know what to expect, yet I was intrigued! How is it that the almighty cauliflower can be so versatile being able to do just about anything we ask of it? I am impressed and forever inspired by this flavorful gift from the Earth and your muffins prove that this humble veggie is capable of yet another surprise! Thank you, Olivia! Lovely!
I am allergic to oats. Could I substitute something else for oat flour? Would I substitute 1:1?
I always make this recipe with oat flour. But I think you can substitute it for white flour. I think it will be fine.
Curious if you tried it with different flour?
Not yet, but I think it will work with normal flour (white flour).
it would be nice if people left comments after actually making the recipe. several comments but not one person has made it!
I can’t have dairy, suggestions for a cheese alternative?
You can use a vegan cheese.
I do agree with the person who posted about wanting to see people who have actually tried them.
I made them today, I used almond flour instead of oat because I’m low carb, maybe that is what happened I don’t care for them. Also, maybe a bit strong in parsley. It was definitely worth trying, they do look good but I will not make these again.
I gave it a 3 because I did change something in the original recipe, maybe it would have been better with the original oat flour.
I’ve never tried this recipe with almond flour. I enjoy a lot with oat flour!