Savoury Broccoli Muffins [Dairy free, Gluten free, Grains Free, Low Carb, Sugar free]


Anyone who follows my regular meal postings on Instagram (@naturallynutritiousliving) will know that I hardly ever breakfast on more than two eggs.  It’s a regime I’ve followed for almost 4 years now.  Always preferring a freshly made meal, my breakfast muffins are made with two eggs, just enough for a one fresh meal setting.

As with the recent savoury muffins blogged, especially the infamous Egg-protein muffins, I prefer bulking them up – with gluten free almond flour, that adds depth, with the almond flour not requiring copious amount of eggs to provide a light and spongy textured muffin, as opposed to the limp muffins that eggs and veggie or meat proteins render.  Just two to three tablespoons of almond flour do the trick.  I don’t use coconut flour as it requires extra eggs, defeating my 2 egg purposeful muffins.

These freshly baked and consumed broccoli muffins have a beautiful blend of sundried onions and tomatoes, seasoned with lemon pepper, Thai green chilli for a little pungency and some freshly chopped garden fresh mint.  As the pictures below indicate, I finely chopped the fresh broccoli for even distribution, which worked very well instead of large florets.

A very easy and quick recipe, for just baked goodness, that may be enjoyed beyond breakfast, as a snack or a larger meal with a garden fresh salad.



2 large eggs,whisked (to make the egg mixture light and fluffy, add 2 tblsp cold water OR 2 tblsp almond milk when whisking)

2½ tblsp almond flour

¼ tsp bicarbonate of soda + ¼ tsp cream of tartar

Himalayan or Sea Salt and freshly milled black OR lemon pepper to taste

½-¾ cup broccoli (or cauliflower), finely chopped

2 tblsp sundried onions

1 tsp fresh mint, finely chopped (Optional)

2-3 pieces sundried tomatoes, cut in half

melted coconut oil for greasing the muffin tray

Here’s How

  • Preheat a conventional oven at 180° celsius. Lightly grease 3-4 cups of a non-stick muffin tray with coconut oil.
  • Wash and finely chop the broccoli or cauliflower, and set it aside.


  • Add the eggs along with two tablespoons cold water (or neutral tasting sugar free almond milk) into a glass dish and whisk until the egg mixture is light and frothy.
  • Now add in the almond flour, bicarbonate of soda and cream of tartar and mix to form a batter.
  • Season as preferred, then add in the sundried onion and the broccoli and mix to incorporate the egg batter and vegetable mixture.

raw mix

  • Fill the muffin cups just above half-way through.  I used an oval muffin tray, and made 3 muffins with this mixture.
  • Bake in the preheated oven for 12 minutes, and do the skewer test – if it’s still wet when removed, allow the muffins to bake for a further 3 minutes.
  • Remove from the oven and all the muffins to cool until they are ready to be removed from the tray.
  • Serve as desired, on its own or with a side salad.

Enjoy 🙂

broccoli muffin

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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