Jalapeno and Cheddar Cauliflower Muffins (Low carb and gluten free)


I made these low carb cauliflower muffins last week and have been super excited to post about them ever since!  Over the course of 2 days, I pretty much only ate these, and was happy to do it.  I was disappointed when they were all gone, and did NOT offer to share with anyone else in the family!

They are cheesy and hearty and taste amazing!  They don’t really have a bready texture like a muffin, but I wasn’t sure what else to call them.
They are firm and chewy if you eat them cold, but if you heat them up slightly in the microwave they get soft and cheesy/gooey in the center.  SO GOOD!  These go perfectly with some some eggs for breakfast or as a veggie side dish to any protein for dinner.

Very kid friendly, they are fun to eat and have virtually no cauliflower flavor.  I just bought another head of cauliflower so that I can make these low carb cauliflower muffins again this weekend – I already can’t wait!  Hope you guys like them too, as always let me know how they come out!

Makes 12 muffins

Recipe Ingredients:

2 cups finely riced, raw cauliflower **
2 Tbl minced jalapeno
2 eggs, beaten
2 Tbl melted butter
1/3 cup grated parmesan cheese
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 Tbl dried onion flakes
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp baking powder
1/4 cup coconut flour

Combine the cauliflower, jalapeno, eggs, add melted butter in a medium bowl.  Add the grated cheeses and mix well.  Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined. 
Divide the batter evenly between 12 greased muffin cups.  Bake in  preheated 375 degree (F) oven for 30 minutes or until golden brown.  Turn off the oven and leave the muffins inside for one hour to firm up.  Remove and serve warm or cold.

** Check out this video from Big Red Kitchen for a fast and easy way to rice cauliflower – if you eat a lot of cauliflower like I do this is life changing!

Approximate nutrition information per muffin:  110 calories, 8g fat, 1.8g net carbs, 8g protein

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  1. Joanne

    This looks so good! I can’t wait to try them. Where do you get coconut flour?

    • Mellissa Sevigny
      Mellissa Sevigny09-14-2012

      Joanne, you can find coconut flour at natural food stores like Whole Foods but the cheapest way to get it is to order it online. I usually get mine at nuts.com or drugstore.com. Enjoy!

    • Anonymous

      I just tried these. They are great!! Only problem, I put too much cauliflower in the processer at one time and it ran over (water). My only other problem was that my husband liked them as much as I did. Thanks for the recipe. Can’t wait to make more.

    • Mellissa Sevigny
      Mellissa Sevigny11-02-2012

      Glad you liked these – and sorry you had to share, ha ha! I have overflowed my vitamix too many times to count so I feel your pain! :)

    • Andrea

      I used soy flour. Worked great! Very delicious!

      • Mellissa Sevigny
        Mellissa Sevigny07-22-2013

        Thanks Andrea, I appreciate you letting us know that the soy flour worked! Glad you liked them!

  2. Hannah

    My oven just died…sad face… do you think these would work in the microwave?

    • Mellissa Sevigny
      Mellissa Sevigny09-14-2012

      Hannah I think it would still taste delicious but I don’t think you would get the crusty outside. But they would dry out enough to be muffinlike, I would try it five minutes at a time. Let me know if it works for you!

  3. Anonymous

    Oh my goodness, those sound great!

    Is the riced cauliflower to be used raw or steam it first?

    Will be trying these VERY soon!!!

    Thank you!
    Alice B.

    • Mellissa Sevigny
      Mellissa Sevigny09-14-2012

      Alice, you don’t need to cook the cauliflower first, just go ahead and use it raw. I’ll adjust the recipe to reflect that, excellent question, thanks!

    • Susan Thompson
      Susan Thompson09-30-2013

      Can you leave the cauliflower out?

      • Mellissa Sevigny
        Mellissa Sevigny09-30-2013

        Not in this recipe Susan, it adds a lot of the body to the muffin – at least I wouldn’t recommend it! But if you try it, please do report back with the results!!!

  4. Melissa Lee
    Melissa Lee09-14-2012

    I cannot wait to try these! I am on a protocol to heal diverticulitis and I can’t eat ANY thing with corn or corn products in it. This will fill my desire for cornbread if they are as good as they look! Thank you so much!!!!! I’ll be preparing these for a large family gathering on Saturday night to go with a cajun seafood boil…takes the place of hush puppies quite nicely I think!

    • Mellissa Sevigny
      Mellissa Sevigny09-14-2012

      Melissa, I hope you and your family like these, and I wish you all the best with healing your diverticulitis – I understand it’s a very painful condition. I think they will go great with a cajun seafood boil! Nom, nom! :)

  5. LordJezo

    What’s it mean to “rice” something?

    • Mellissa Sevigny
      Mellissa Sevigny09-14-2012

      Sorry, I shouldn’t assume everybody knows what that is! Riced cauliflower is basically just finely chopped. I updated the post to include a link to a video to a fast and easy way to do it using your blender – check it out! Or you could chop it up with a knife.

  6. Olithée

    Sounds very good, very nice pictures too !
    I might try it this week end. Missing cooking its been a while since I last cook you know after summer and its easy salads and BBQ.
    Think im back on tracks and for good !

    • Mellissa Sevigny
      Mellissa Sevigny09-14-2012

      Olithee I love this time of year when it starts to cool down enough to enjoy cooking in the house again. Looking forward to soups and stews and yummy fall flavors again! Hope you like these!

  7. Charity

    Hey, I just found your blog because I’ve started low-carbing again and am sick of boring food! I can’t wait to try out your recipes!


    • Mellissa Sevigny
      Mellissa Sevigny09-14-2012

      Thanks Charity and welcome to IBIH! Hope you enjoy the recipes and feel free to email me with any questions!

  8. Anonymous

    Would almond flour work in these?

    • Mellissa Sevigny
      Mellissa Sevigny09-14-2012

      It might change the texture a bit but I think almond flour would work just fine, let me know if it works or not and how you like them!

    • Anonymous

      I didn’t have cocoanut flour and used Atkins baking mix. They were delicious. I’m going to try to find cocoanut flour. I really don’t see how they could be much better though.

    • Mellissa Sevigny
      Mellissa Sevigny09-17-2012

      Thanks for reporting back that they worked with the Atkins baking mix! I think any flour alternative will work fine since it just helps hold them together and doesn’t really add much flavor. Glad you liked them!

  9. Laurie Callaway
    Laurie Callaway09-14-2012

    Mellissa, These were wonderful! I made substitutions…I didn’t have any mozzarella in the house so used Dubliner, no onion flakes so put in a bit of minced onion. Can you give me some tips on how you got these out of the muffin tins in one piece? My husband wants me to make these again:) Laurie

    • Mellissa Sevigny
      Mellissa Sevigny09-14-2012

      Thanks Laura, so glad you guys liked these! I LOVE dubliner and I bet it was delicious – might try that myself next time! I had to wait a bit for mine to cool down and firm up to get them out easier. Once they are cool they pop right out. At least mine did!

  10. Michelle Lagestee
    Michelle Lagestee09-15-2012

    I can’t wait to try these! I’ve been looking for a substitute for corn and cornbread (two of my favorite things) and this will work perfectly! Thanks for posting this :)

    • Mellissa Sevigny
      Mellissa Sevigny09-17-2012

      Enjoy Michelle, they don’t taste like cornbread but they are delicious!!

  11. CJ - Food Stories
    CJ - Food Stories09-15-2012

    This looks amazing & I can’t wait to try them :-)

  12. Jennypenny

    You had me at jalapeno & cheddar. Just made ‘em, and they turned out great! So yummy!

    • Mellissa Sevigny
      Mellissa Sevigny09-17-2012

      Awesome Jenny, thanks for the feedback! I’m so glad everybody is liking them as much as I did!

  13. Eric

    Could you bake these in a pie plate, and then cut into wedges? Any idea how long to bake?

    • Mellissa Sevigny
      Mellissa Sevigny09-17-2012

      Great idea Eric, I don’t see why not. I think the baking time would be around the same, you might need to leave them in the oven for an hour and a half instead of an hour to get them to dry out enough in the center. Or not, if you try it just keep checking to make sure they are firm. Then let them cool completely before cutting into it if you want to be able to pick it up and eat it rather than using a fork. Let me know how they come out!

  14. Rose

    Last time I was on low carb I lost 68 pd. Time to start it back up. Yes carbs got me again. Your site is exciting. Can’t wait to try the muffins. Sound so good. Will order the coconut flour today. I will let you know what I think :) and keep looking at your recipes.

    • Mellissa Sevigny
      Mellissa Sevigny09-24-2012

      Those pesky carbs sneak right up on you!!! Hope you enjoy the muffins, this is one of my favorite recipes right now! I’ll be making another batch for myself soon too!

  15. Deb (Smoothie Girl Eats Too)
    Deb (Smoothie Girl Eats Too)09-20-2012

    I made these tonight- yum! In fact I also took a page from your book a few weeks ago and baked an egg on top (I made it in a small circular baking dish instead of muffins) OMG delish! Thank you!

    • Mellissa Sevigny
      Mellissa Sevigny09-24-2012

      So glad you liked these Deb and I love the idea of baking the egg right into it! Genius, totally trying that next time!!!

  16. Cierra David
    Cierra David09-21-2012

    I used rice flour and they were amazing! I can’t believe I cooked anything edible! Thank you so much :D

    • Mellissa Sevigny
      Mellissa Sevigny09-24-2012

      Congrats Cierra! Glad my recipe helped you make something delicious! Good idea on the rice flour, never even thought of that!

  17. Reeves Photography
    Reeves Photography09-24-2012

    Sooooo good. Oh my gosh! I used carbquick instead of the coconut flour because I couldn’t find any around here. I also fried up 4 crispy pieces of bacon and crushed them and mixed it in as well. They were amazing! My husband loved them too and we couldn’t wait to eat the leftovers. I’m anxious to make them again soon!!

    • Mellissa Sevigny
      Mellissa Sevigny09-25-2012

      I’ve never tried carbquick but maybe I should check it out! I love your bacon idea, going to try that in my next batch! Glad you guys liked them!

  18. bnejedlo14

    Made these tonight and they are fabulous! Who knew you could use cauliflower??!!! Really yummy and I’ll make these again. Thanks for a great recipe.

  19. Unknown

    Big thanks for these! They are absolutely fantastic and stave off every carb craving anyone could ever have! Thank you!

  20. Alexei

    We have made several batches of these since the original blog post and continue to be amazed at how great they are. I was already a fan of cauliflower, so this application was genius! I can’t taste the cauliflower at all. Some notes:

    - instead of jalapeños we have been using the Trader Joe’s New Mexico chilies (small tin). They give it a nice kick.
    - we have tried adding bacon as well as crumbled sausage; both applications worked well
    - we tried adding some other veggies, but this had mixed results: sometimes the veggies added too much liquid and changed the consistency.
    - instead of cheddar we use the Costco mexican cheese blend

    I love how versatile this dish is; it can be a quick breakfast, a snack, or a side with a meal.

    • Mellissa Sevigny
      Mellissa Sevigny11-02-2012

      Alexei thank you SO MUCH for sharing all of your tips! I especially love the idea of using the canned green chilis in the recipe – I cannot WAIT to try that myself! All of these are great, I’ll be making another batch soon! :)

  21. Anonymous

    I learned how to rice califlower from big red kitchen and it’s AMAZING! Do you have to “wring” out some of the water from the riced califlower before making this recipe or is it good as is?

    • Mellissa Sevigny
      Mellissa Sevigny12-03-2012

      I didn’t wring mine out but I did let it drain for quite awhile so either way you should try to get as much of the moisture out as possible. Enjoy!

  22. Anonymous

    I just made these and WHOA NELLY are they good! I didn’t have minced jalepeno’s and I was to lazy to dice them, so I used whole ones out of the jar. There are about 2 to 3 whole jalepeno’s in each one. We like it spicy in this house so it works out :) thank you so much for this recipe. This is going to become a staple around here!

  23. Cas Messina
    Cas Messina12-06-2012

    These just came out of the oven, and I couldn’t wait to dig into one! As promised, these are amazing! I will definitely be making these again, and again, and again, and…Love them! Thank you so much for this recipe!

  24. waggmore

    I have a 6 cup food processor and I rice cauliflower by just rough chopping and then putting in the food processor. No need to add water.

    I’m just sayin…:o))

  25. Kelly

    Just made these and they are FANTASTIC. No cauliflower taste whatsoever and so savory. THANK YOU!

    • Mellissa Sevigny
      Mellissa Sevigny01-07-2013

      Glad you liked these Kelly! I loved them and plan to make them the first week I’m done with my Whole 30 and can have dairy again!

  26. Suzanne

    I love them!! The house smells so good too! I think I will use a little more jalepeno next time. I like spicy! Thanks for sharing your wonderful recipes!

    • Mellissa Sevigny
      Mellissa Sevigny01-21-2013

      You are so welcome Suzanne! I love these too, it’s been far too long since I’ve made a batch for myself!

  27. Nathalie

    I was thinking of doing this recipe in a bread pan, and then cutting in slice. Do you think it will work? Obviously, I’ll need to adjust the baking time. It looks so good, I just need to find fresh jalapenos.

  28. Eve

    10 eggs, bell peppers (red & green), onion, browned jimmy dean sausage topped with sharp cheddar and baked at 350 for 25-30 mins in a muffin tin is my version. Will definately be trying your version very soon!! Just found your site and I am LOVIN IT!! Thanks!!

  29. Philis

    Mellissa, I was not a cauliflower brownie convert, but this recipe was SO GOOD. Just made & I love the protein content/and cauliflower that you can not even taste, and not relying so much on heavy calorie almond flour. Even though we eat low carb we gain weight if we eat much of that, so recipe this is so welcome.

    Just had a bite with lotsa butter & expect I will make these muffins often. Thank you so much for sharing your great kitchen creations.


    • Mellissa Sevigny
      Mellissa Sevigny02-22-2013

      You’re so welcome Philis! I’m thrilled that you liked these (even if the cauliflower brownies didn’t do it for you! ;) ) I’m always looking to reduce my coconut and almond flour usage too, and the cauliflower just works so well. In fact I think I’m going to make a batch of these soon for myself! Thanks for reminding me of how good they were!

  30. Theresa

    I just found your website this week. I made these muffins last night and they were amazing! Perfect side to a bowl of soup. I use a Ninja food processor to rice my cauliflower with no water added. You can also toss jalapeños in at same time. I then toss the cheese in the processor to grate. I baked my muffins in silicon muffin cups and they popped right out. Thanks for the great recipe. This one will definitely go into my regular rotation.

    • Mellissa Sevigny
      Mellissa Sevigny05-06-2013

      I haven’t made these in a long time but your comment reminded me that I really should make them again soon! Glad you liked them! :)

  31. Buttoni

    These sound wonderful! I know they’ll be good. Very similar to a roll I did a couple years ago, but mine had Italian herbs rather than jalapeno. Will defo try the jalapeno twist!

  32. Michelle

    any additional adjustments needed if I use regular flour?

    • Mellissa Sevigny
      Mellissa Sevigny08-01-2013

      Michelle I’m not sure how much more you’d need, but regular flour isn’t nearly as absorbent as coconut flour. I’d increase it to at least 1/3 cup – maybe even 1/2 cup, but it’s hard to say without having tried it first. Let us know if you try it and how much you used! Enjoy!

  33. Pansy

    Used the method in the video for mine which are in the oven as I type. So much easier than the food processor method. Only thing is I hit pulse instead of chop and cauliflower came out the texture of grits. I had to use paper towels to absorb all the moisture. But I think that will be perfect for this recipe. We shall see..

  34. Samantha

    Hi Melissa!

    I’ve bookmarked a whole bunch of your low carb recipes and couldn’t wait to try these, as well as those cauliflower brownies. I made the brownies a few days ago and was pleasantly surprised. These muffins though are amazing, and I see a lot more of them in my future. It sounds like they are being eaten pretty quickly in other homes, but with just me around to eat them, I was wondering, should I be refrigerating them? (The same goes for the brownies too actually). Also, my super picky eater of a boyfriend tried these as well and loved them! Hooray! Thank you!

    • Mellissa Sevigny
      Mellissa Sevigny08-13-2013

      Yes, I would refrigerate or freeze both the muffins and the brownies, just to be on the safe side! So glad you’re enjoying them, and thanks for the feedback! :)

  35. Leslie

    Made these tonight because I happened to have all the ingredients on hand- so delicious! Thanks so much for this recipe and all of your other wonderful work.

  36. Natalie Brooks
    Natalie Brooks10-01-2013

    Try peanut flour and up the protein! Great!

  37. Melissa Romano
    Melissa Romano12-14-2013

    Has anyone tried making these as a drop biscuit instead of in a muffin tin?

    • Alexia

      The texture of mine held together but was also a little crumbly. I think they might not hold together as well if you tried them as a drop biscuit. When I put mine in the muffin tin I had to put them down so they stuck together.

  38. Stephanie

    These are cooling in my oven as I type. I just snagged one from the oven to share with the hubby because I couldn’t wait any longer. Wow. Just wow. These are keepers. I followed the “ricing” procedure from the link and found it to be quite simple. The whole process was easy and the results are fabulous. Can’t wait for dinner so that I can have another. MMMmmmmmm.

  39. Amanda

    Mellissa, these were amazing!!! I made a batch yesterday with the intent to have them around for easy breakfasts the rest of the week… they were ALL gone by bedtime! The main culprit was one of our teens who does NOT eat veggies- I was surprised he even gave one a try, but he loved them and probably would have eaten the whole pan if we weren’t around. This will be one of our regular recipes from now on- THANK YOU so very much!

    • Mellissa Sevigny
      Mellissa Sevigny01-21-2014

      You’re welcome Amanda! I love these too – they are definitely addicting, but in a good way! I love them with eggs, chili or soup, or even slice them in half and make mini ham and cheese sandwiches out of them! Glad they were a hit with your veggie hating teen – that’s always a bonus! :)

  40. garrett the guacamolean
    garrett the guacamolean02-06-2014

    These were pretty good. I riced the cauliflower dry in the food processor instead of using water in the blender. My wife loved them. Thanks

  41. Jen

    i made these tonight and they were delicious. Thanks so much for sharing.

  42. Lindsay Smith
    Lindsay Smith02-17-2014


    These are AMAZING!!!! I made them last night and just ate my first one. I didn’t put the jalapeno in because I don’t like those, but basically these taste like cheesy bread! I’m so excited!

    Perfect on the go snack to fill me up – will probably be a weekly must have :)

    • Mellissa Sevigny
      Mellissa Sevigny02-21-2014

      These are definitely a game changer for me too Lindsay! So glad you’re enjoying them!!!!

  43. Sandra

    I made these last night. OMG, they are terrific! I “riced” my cauliflower in the blender and pretty much ended up with a very very fine texture, not at all like rice. I got worried it would not turn out properly, but, surprise, they did. They tasted even better this morning for breakfast. They really reminded me of corn muffins since my cauliflower was the texture of sand! Thank you so much for your great creativity!

  44. Jan

    Melissa, I usually rice my cauliflower in my food processor, but I’d like to try the blender method. I don’t have a high power blender like a Vitamix. Do you think a regular blender would work?

  45. Kathy

    I’m making these right now! They are in the oven as I type. I’m sooo excited about these. Tonight I am making a low carb chilli to go along with these and i will report back tomorrow to tell how they turned out and if my family liked them.

  46. Kathy

    These were AMAZING. They tasted way better than i could’ve imagined. Being greedy I ate 3 with dinner lol. Thanks so much for the recipe and I absolutely love your site. Tomorrow I’m making my family The Cauliflower bread sticks you mentioned in another post along with zucchini spaghetti. Thanks again.

  47. Alexia

    Hi Melissa!

    I made these yesterday night and they were a hit! I have to make them again using cheddar (I halved the recipe since I only had a half block of pepper jack cheese). I did have a little trouble getting them completely out of the muffin tin, but they were still good! The texture was reminiscent of a corn muffin and they were very rich! I subbed shallot flakes for onions since that’s what I had on hand. Can’t wait to try your other cauliflower recipes!


  48. Deanne

    i made these tonight. was really hoping they would be of muffin texture somewhat but they werent. they were like a cheesy cauliflower side dish. putting them in a muffin tin doesnt make them a muffin unless they need more coconut flour??

  49. Tracy

    My turn. In the oven now and with all the good reviews I don’t know if I will be able to wait and let them sit in the oven for an hour! I can’t wait to eat these! The test will be my husband that said “oh no not cauliflower again.” I riced my cauliflower with my food processor and did not have to use any water and that cut some of the preparation time down. So easy to make so I hope they are going to be as delicious because I still have a lot of riced cauliflower that needs to be used up.

    • Mellissa Sevigny
      Mellissa Sevigny03-23-2014

      Well now I’ll be dying to know if they are a hit or not! Let us know what the verdict was, especially with your husband! :)

  50. Lucy

    Hi! I’m a college student who lives off-campus and I needed something to pack and take with me while I’m in class all day. These are perfect, thank you so much!

  51. Redeyedtreefr0g

    Making these! OMG I have to wait a whole hour now? Torture, I wanna try them now!

    I basically only had the cauliflower and some eggs as far as ingredients go >.<
    So, my list of omissions/ substitutions are as follows: no jalapeno, melted bacon grease instead of butter, shredded Mexican cheese blend instead of Parmesan, mozzarella and cheddar cheeses, no onion flakes, no garlic powder, ground flax seed flour instead of coconut flour. We have almond flour but at the price it is, I have been forbidden from further experiments with it :P

    The "batter" fit perfectly into the muffin pan, and now I'm impatiently waiting for an hour to pass… I'll let you know how they turn out!

  52. Easy Low Carb Recipes
    Easy Low Carb Recipes04-14-2014

    I’m continually amazed at how cauliflower has transformed life for low carbers! Year ago the only thing you found cauliflower standing in for was as a faux mashed potato, now this lowly veggie is the star! Thanks so much for sharing this recipe with us. I can see many variations of this in the future. I’m thinking Swiss cheese with chopped ham standing in for some of the cauliflower and a little Dijon mustard. Oh darn, now I’m drooling on my keyboard :)

  53. Nicole

    First off, let me say that I never leave comments. But I love your site so much that I had to say thank you! I just made these and they are wonderful! I had to completely omit the coconut flour (since I can’t find any locally), so I was skeptical of how they’d turn out. I made them in a mini-muffin pan, and they’re like delicious, tiny omelet muffins. I can’t wait to make these again- and this is coming from someone who can’t stand the taste of eggs! :) thank you so much for this recipe and your site!

    • Mellissa Sevigny
      Mellissa Sevigny04-19-2014

      Hi Nicole – I’m honored that you broke your “no comment” rule for my muffins lol! So glad you liked these! They are even more authentically “bready” with the coconut flour added, so definitely make them again after you get ahold of some! :)

  54. Erin

    These were so delicious, thank you for the recipe. My 2 year old loved them:)

  55. Phillip

    This is in the oven now for the first time and starting to smell good. I can’t wait!!!!

  56. Jessica

    Hi Mellissa, Could you have these Jalapeno & Cheddar Cauliflower Muffins on the first week of a Keto plan?

    • Mellissa Sevigny
      Mellissa Sevigny05-12-2014

      You can mix and match any of the weeks, just don’t go over the 20g net carbs per day and you’re good!

      • Jessica

        Thank you!

  57. mz

    Hi Melissa,

    You said, “12 greased muffin cups”. Do you mean to use those little paper cupcakes inserts in the baking pan, or do you put them directly into the metal muffin tins?

    I want to try your recipe, it sounds wonderful, but I do not want to mes it up.

    • Mellissa Sevigny
      Mellissa Sevigny05-31-2014

      It’s been awhile since I made them but I’m pretty sure it was the greased tins – if you make them in the paper cups you shouldn’t have to grease them! Enjoy!

  58. Asia

    Tried these today and like everything I’ve tried from your site so far, it was AMAZING! So tasty. I am having some oven issues so couldn’t get mine to set up/brown *quite* right… Tops kind of pulled away from the bottoms, if you can picture it, but they are still wonderful and a new household staple, for sure. (Paired with your No Chop Chili? Forget about it. SO tasty.) I think I’ll try to do these in silicone next time… Maybe it’ll be easier for me to get the whole “muffin” out… I don’t know. Don’t want to do them in liners, especially. Hopefully the silicone will be a good compromise! Thanks for sharing, lady. Your recipes are amazing and right up my alley. My palate and I thank you profusely. :)

  59. Cindy Maddux
    Cindy Maddux06-28-2014

    I have these in the oven right now and OMG! they smell INCREDIBLE!!!!! I can’t wait until I can try one, or two, or . . . well, let’s see how it goes. The timer just went off for the 30 minutes and I shut the oven off. The next hour is gonna seem like and eternity.

    Thanks so much for this recipe.

  60. Cindy Maddux
    Cindy Maddux06-28-2014

    Just took them out of the oven. How does 1 hour seem like 6? Anyway, I just had 2 of them and ARE YOU KIDDING ME?!?! These are unbelievable!!!!! I almost had to leave the house for the hour it was finishing up because the aroma was driving me crazy. Even the dog kept sniffing around the oven.

    I didn’t add the jalapenos because I would have paid for it. Love them but they don’t like me at all. So I used a little cayenne pepper for the kick the jalapenos would have given.

    To rice the cauliflower, I used the Vitamix, but did it in small batches without water because I don’t have a fine mesh strainer to drain the water out. It worked out perfectly.

    This is such a versatile basic recipe that can be varied in so many different ways. Gonna try with crab meat added next time and a bit of Old Bay Seasoning.

    Thanks so much for such a great recipe. Definitely sharing.

    • Mellissa Sevigny
      Mellissa Sevigny06-30-2014

      Thanks for the feedback Cindy! I LOVE this recipe and you’re right – you can flavor them in so many different ways! I haven’t made these in awhile but your enthusiastic comments made me want to go shopping RIGHT NOW and get a batch in the oven! Glad you enjoyed them and thanks for taking the time to let me know! :)

  61. Stormie

    I just made these last night, but used the half of can of peppers left over from the Cuban Pot roast recipe instead of jalepenos and almond flour instead cuz I still have some of that from the other recipes I’ve made.
    SUPER delicious, and I love the texture…. How weird…

    • Mellissa Sevigny
      Mellissa Sevigny07-22-2014

      Sounds like a great variation Stormie – can’t wait to try it out myself!

      • Stormie

        I brought some to work to share, and all the ladies loved them!

  62. ConnieS

    Mellissa, your site is a God sent!!!! Thank you! Just wanted to tell you that I made these muffins today only to find out that the heating element in my oven had died :( so I quickly changed them over to my microwave muffin pan & nuked them on high for 10 mins in an attempt to try & salvage anything I could. Because nothing browns in there I threw a couple of them under the broiler (which is still ok) and browned them a bit. Believe it or not, they were very “muffin like” all the way through when cooked in the microwave. (and very yummy too!) I can’t even begin to tell you the difference in my life since finding your site. Thank you from the bottom of my healthier heart!!!

  63. Susanne

    Just made these for dinner – OMG. This recipe has now joined the list of my all time favorite low carb recipes. YUMMY!

  64. Claire

    am currently trying these with almond ‘meal’. :-/ tried to make Almond flower, but my tiny little food processor just wasn’t up to the task, so I’m hoping for a ‘corn meal’ texture. Oh well! I’m sure they will be good either way!!

  65. Laura

    This is such a great recipe. I left out the butter, and substituted lowfat cottage cheese for the mozzarella, to reduce the fat a bit since I am aiming for 35/35/30 daily macros. The only problem with this recipe is that I probably have to double it next time because my kids are eating them all before I can.

  66. Sarah

    Tasty, easy – love this recipe!!

  67. Janet

    Has anyone tried them in the microwave? My oven died and it will be weeks before the parts arrive

  68. Aurelie Luc
    Aurelie Luc01-11-2015

    Is there anyway to substitute for the eggs?

  69. DENEE'

    Regarding coconut flour, I have found Bob’s Red Mill brand @ Big Lots or online discounted like Vitacost.com & Neutrition.com

  70. Chesley

    Can you use regular flour instead of coconut flour?

  71. Nattie B
    Nattie B01-27-2015

    These were delicious! I omitted the onion flakes because I didn’t have any and I substituted brown rice flour because I couldn’t locate coconut flour. So good!!
    I also dipped some in tzatziki sauce and OMG, amazing! This recipe is a keeper.

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