These Cauliflower Muffins are gluten-free, low-carb, and high in fiber. They are the perfect side dish, appetizer, or even a delicious on-the-go quick snack!!
Course Breakfast, Side Dish
Cuisine American
Keyword breakfast, gluten-free, lunch, side dish, Snacks, Special Diet, vegetarian
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.