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Close up of broccoli cheddar gluten free savoury muffins.
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Broccoli & Cheddar Gluten Free Savoury Muffins

If you're looking for a delicious way to get more greens into your day, then look no further! These Broccoli and Cheddar Gluten Free Savoury Muffins are cheesy, moist, fluffy and full of flavour. They're made using wholesome, gluten-free ingredients and take just 15 minutes to mix together. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Snacks
Cuisine: American, Australian, Gluten Free
Diet: Diabetic, Gluten Free
Keyword: gluten free baking, savoury muffins
Servings: 12 muffins
Calories: 203kcal
Author: Sarah Bell

Equipment

Ingredients

  • 2 cups broccoli finely chopped
  • 3 spring onions finely sliced
  • 3 large eggs
  • 1/3 cup soy milk
  • ¼ cup olive oil extra virgin
  • 1 large brown onion grated with excess moisture squeezed out
  • 1 cup almond flour
  • 2/3 cup buckwheat flour
  • ½ cup tapioca flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon finely ground sea salt
  • 1 cup grated cheddar cheese

Instructions

  • Preheat the oven to 200°C/356°F (conventional). Line a muffin tin with 12 muffin liners.
  • Remove the excess moisture from the grated onion by adding to a fine mesh sieve or cheese cloth and squeezing as much excess liquid out of the onion as possible.
  • To a large bowl add the broccoli, eggs, soy milk, olive oil, grated brown onion, almond flour, buckwheat flour, tapioca flour and finely ground sea salt. Reserve a few tablespoons of grated cheese for topping the muffins and add the rest to the bowl. Sieve in the baking powder and then stir until well combined.
  • Divide the muffin mixture between the 12 muffin liners and top each muffin with a little grated cheese.
  • Place the tray into the oven and bake for 30 minutes or until golden brown and cooked through. Remove from the oven and cool on a wire rack.

Notes

Nutrition facts are an estimate only.

Storage

Once the muffins have cooled to room temperature, store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. If freezing, thaw and reheat before eating. If storing in the fridge, the muffins are really lovely warmed for 30 seconds in the microwave before eating.

Nutrition

Calories: 203kcal | Carbohydrates: 14g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 187mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 15mg | Calcium: 139mg | Iron: 1mg