These Cauliflower Muffins are gluten-free and low-carb. They are the perfect side dish, appetizer, or even a delicious on-the-go quick snack!!

A stack of cauliflower muffins on a cutting board.

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.

Instructional photo showing raw cauliflower muffins in a muffin tin and then a baked version. 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. They are also gluten-free and low-carb because I used oatmeal flour. 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 😉

Overhead image of a stack of cauliflower muffins.

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.

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Cauliflower Muffins Recipe

3.50 from 12 votes

Author: Olivia Ribas

people

These

Cauliflower Muffins

are gluten-free and low-carb. They are the perfect side dish, appetizer, or even a delicious on-the-go quick snack!!

Ingredients

▢ ¾ cup red yellow or orange bell pepper, chopped into a very small pieces
▢ 1 cup red onions chopped
▢ 4 cups florets cauliflower chopped into very small pieces (I used my food processor, but you can chop with a knife)
▢ 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.