Low Carb Broccoli Muffins
These low carb broccoli cheddar muffins are a delicious and healthy way to start your day! They are packed with protein and fiber too!
Ingredients
- 13 oz (370 g) broccoli florets, rinsed + dried
- 2 eggs
- 3/4 cup (155 g) cottage cheese
- 1/4 cup (55 g) olive oil
- 1 clove garlic, minced
- 2 tbs potato starch
- 3 tbs almond flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 heaping cup (55 g) shredded cheddar cheese
- 1 tsp toasted sesame seeds, for topping
Instructions
- Preheat oven to 350℉. Spray the muffin tray with olive oil.
- In a mini food processor, pulse the broccoli florets for a few seconds until finely chopped. Transfer broccoli a large bowl. Add in the eggs, cottage cheese, olive oil, garlic and whisk together until combined. Next, add in the potato starch, almond flour, baking powder, salt and mix until incorporated. Fold in the cheddar cheese. Then, divide equally amongst 10 slots. Sprinkle muffins with cheese and toasted sesame seeds. Bake for 25-27 minutes or until golden on the edges.
Notes
You may also like this Healthy Broccoli Loaf
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use corn starch, tapioca flour or all purpose flour instead of potato starch.
- You can use all purpose flour instead of almond flour.
- You can use Greek yogurt instead of cottage cheese.
- You can use any type of shredded cheese.
Calories: 108kcal, Carbohydrates: 5g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 35mg, Sodium: 335mg, Potassium: 163mg, Fiber: 1g, Sugar: 1g, Vitamin A: 300IU, Vitamin C: 33mg, Calcium: 91mg, Iron: 1mg
Did you make this recipe?Please let us know by leaving a star rating and review!