Cauliflower Muffins Recipe
These Cauliflower Muffins are the perfect side dish, appetizer, or even a delicious on-the-go quick snack!!
Servings: 12 people
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
Serving: 1/12 | Calories: 106kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Cholesterol: 14mg | Sodium: 160mg | Potassium: 108mg | Fiber: 3g | Sugar: 2g