Are you ready to elevate your breakfast game with a deliciously healthy twist? Say goodbye to boring morning meals and hello to these Gluten Free Broccoli Cheddar Breakfast Muffins! Bursting with flavor and packed with nutritious ingredients, these muffins are not only a fantastic way to kickstart your day but also a perfect snack for any time. With just 10 minutes of prep and 25 minutes of baking, you’ll have a batch of 12 scrumptious muffins that are as easy to make as they are delightful to eat. Dive into this recipe and discover how to create a breakfast treat that’s both satisfying and guilt-free!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup broccoli, chopped
- 1 cup cheddar cheese, shredded
- 4 large eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with silicone liners or parchment paper muffin cups to prevent sticking.
- Steam or lightly sauté the chopped broccoli until tender-crisp. Allow to cool slightly and drain any excess moisture to prevent soggy muffins.
- In a large mixing bowl, whisk the eggs until well beaten and slightly frothy. This helps create a light texture in the muffins.
- Add almond flour, coconut flour, baking powder, salt, and pepper to the eggs. Mix thoroughly until a consistent batter forms with no dry flour lumps.
- Fold in the shredded cheddar cheese and cooled broccoli pieces, ensuring they are evenly distributed throughout the batter.
- Carefully spoon the batter into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
Tips
- Prep Your Broccoli: For the best texture, steam or sauté your chopped broccoli until it's tender-crisp. This ensures that it doesn’t release too much moisture into the muffins, keeping them fluffy and not soggy.
- Egg Whisking: Don’t skip the whisking step! Beating the eggs until frothy helps to incorporate air into the batter, resulting in lighter, fluffier muffins.
- Mixing the Batter: When combining the dry ingredients with the eggs, make sure to mix until there are no dry flour lumps. This is key to achieving a smooth and even batter.
- Cheese Distribution: Fold in the cheddar cheese and broccoli gently to avoid breaking up the broccoli pieces. You want them to be evenly distributed throughout the muffins for that perfect cheesy bite.
- Muffin Tin Preparation: Use silicone liners or parchment paper to line your muffin tin. This not only prevents sticking but also makes for easy cleanup!
- Baking Time: Keep an eye on the muffins during the last few minutes of baking. Ovens can vary, so check for doneness by inserting a toothpick in the center; it should come out clean when they’re ready.
- Storage Tips: These muffins can be stored in an airtight container in the refrigerator for up to 4 days. They make a great grab-and-go breakfast option or a healthy snack throughout the week!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 4g
Protein: 8g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 95mg
