These nut free Keto Jalapeño & Cheddar Cauliflower Muffins are oh so cheesy and delicious! Perfect alongside your bacon and eggs for breakfast, or as a side to your favorite keto soup or chili – these low carb cheddar muffins are going to be a hit any time of day!
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 keto jalapeño & cheddar cauliflower muffins, and was happy to do it.
In fact, I was super disappointed when they were all gone, and no I did NOT offer to share with anyone else in the family! ?
These keto jalapeño & cheddar cauliflower muffins don’t really have a bready texture like a muffin, but I wasn’t sure what else to call them. They are cheesy and hearty and taste amazing!
Firm and chewy if you eat them cold, these keto jalapeño & cheddar cauliflower muffins get all soft and cheesy/gooey in the center when you heat them up slightly in the microwave.
SO GOOD!
These keto jalapeño & cheddar cauliflower muffins 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!
Keto Jalapeno & Cheddar Muffins Recipe Video
Keto Jalapeno & Cheddar Cauliflower Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These Keto Jalapeño & Cheddar Muffins are cheesy and delicious, with no discernible cauliflower flavor! Low carb, gluten free, nut free, and Atkins friendly – even the kids will love them!
Ingredients
- 2 cups riced, raw cauliflower
- 2 tablespoons minced jalapeno
- 2 large eggs, beaten
- 2 tablespoons melted butter
- 1/3 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 1 tablespoon dried onion flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 1/4 cup coconut flour
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Combine the cauliflower, jalapeno, eggs, and 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 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.
- Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: keto muffins
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Fat: 8g
- Carbohydrates: 2g net
- Protein: 8g
Keywords: keto, low carb, tex Mex, Atkins, gluten free, nut free, grain free, muffins, bread, cauliflower
Carol A Renteria says
Definitely a keeper! Easy to make. Even better the next day when reheated in the microwave. And it would be so easy to add different seasonings for a different muffin. The changes can be endless. Thanks so much for sharing your recipes with all of us. Have a Great Day
★★★★★
Jessica says
Wow these are good! Love them with a bowl of chili!!
★★★★★
Martice says
I made these and love them! I didn’t have coconut flour, so substituted 1 cup almond flour and cut down to only 1 egg. Also used minced garlic and added red pepper flakes. Delicious alternative to cornbread muffins!
★★★★★
Caroline says
I ate 7 on the first day! I had to stop myself from eating the entire dozen! I’m making another batch right now as we speak and promised myself to keep these in the freezer to try to slow myself down.
Clearly I love this recipe. (Can you tell?) It’s easy to add your own preferences in spices. I added in raw garlic, paprika, and and cayenne for extra spice. I baked for 30 minutes. Today I’ll try a few minutes less to see if there’s any difference. Thanks so much for this! I was getting tired of whipping out a pan to make eggs every morning.
★★★★★
Mellissa Sevigny says
So happy you’re enjoying them! I haven’t made these in ages, time to add them back into the rotation!
DaughterofKingYeshua says
I made this recipe twice and were perfect. First time I followed recipe, 2nd time I did not have mozarella or jalapenos, I switched it for 1 tsp of cayenne, 1 tsp red pepper flakes and extra cheddar and parmasean.
Once all ingredients were mixed your mixture will not look like batter, more crumbly and that’s fine. Also my oven cooked them in 25 mins so keep an eye on them.
★★★★★
Greg VP says
Well, I sure did my “shouting from the rooftops” for this recipe (I mean, shared it on Facebook) because it was so good I could not stop eating the muffins! It was my dinner delight! And this was my VERY FIRST TIME to use coconut flour, so I am convinced about how useful it can be (instead of white flour). So happy here, on this Saturday night, thanks for posting this wonderful recipe. Every one in my house loved the muffins!
★★★★★
Mellissa Sevigny says
Thanks so much Greg! So happy to hear they were a hit with the entire family!
Evie says
I absolutely love these muffins. This will be my third time making them. The 2nd time, I didn’t have jalapeños, so replaced with green onion and crispy bacon bits, and left out the onion flakes. I haven’t tried making keto bread yet, so this recipe suffices for my bread craving. I halve them and add a pat of butter. YUM! Thank you for sharing this delicious recipe.
★★★★★
Niki says
I followed these instructions exactly and these came out as inedible dense little hockey pucks. What a waste of time and money! There’s no way I could have served these to anyone else. I could have really used some photos of the process. Maybe someone can help me figure out what I did wrong?
-First, the “batter” looked like stuffing. I wasn’t sure if that was right and checked the recipe again to see if the strange consistency was addressed at all but all I saw was another reviewer saying she used an immersion blender for a doughy consistency. I gave that a shot.
– I put the dough in the cupcake liners with a little scoop and again, I wasn’t sure if it was right because I just had little dough balls. Was I supposed to press them down? Would they settle? I didn’t know, so I pressed them into the pan.
– I left the muffins in the oven for 1 hour after baking and, yup, they were very dark brown when I took them out. They tasted like a burnt quiche somehow. I want to try again but not until I figure out what went SO wrong here.
★★
John says
It’s not necessary to “blend” this into a smooth batter. I think that’s where you went wrong. The texture of the riced cauliflower gives them some lightness when they are baked. Just mix to combine like the recipe says. I used a wooden spoon.
I used a scoop to portion into the tins, also, and then gently pressed them down, just enough to spread out the scoop into the bottom corners of the tin. Gently.
These do get dark brown on the outside, but mine don’t taste burned at all. It’s not a cheddar muffin, but it’s a pretty tastey substitute.
Lorna N says
Niki, it sounds like they just overcooked and burnt. I have an electric oven, and it really retains the heat after turning off. I just found this recipe, it sounds delicious, and will make it as soon as I get some coconut flour. I will just watch them after I leave in the oven. Melissa, just found your site last night looking for a swordfish recipe. Been following a Keto diet 8 wks now, and making your Turbo Soup right now! Will try some of your others also. Thanks!
Lorna N. says
Forgot to rate it. I’m a good cook and can read a recipe to know if it will work.
★★★★★
Joyce N says
Thanks for this recipe. I have made 3 batches now, mostly for breakfast. So I have subbed chopped ham for the jalapeño and made the garlic powder and onion optional. When I was visiting my sister, she made me bake 2 dozen for her freezer! I am new to your blog, but enjoying the explorations.
Debbie Duran says
When it says riced… do I also need to cook the cauliflower?
I LOVE your recipes! Thank-you for all the work and thought you have put into these.
Mellissa Sevigny says
No need to cook the cauliflower Debbie!
Katt OBrien says
I am new to Keto and found this website–it’s been a life saver. All of the recipes are SO GOOD! I made the muffins today and really wanted to eat the entire batch. I only had almond flour and it worked out fine. I did add more chopped raw jalapenos because I love spicy food. Thanks Mellissa for all the work you have put into this blog.
★★★★★
Elisabeth says
Hi Melissa!
What took me so long to try this recipe?
I’m always looking for a “grab and go” breakfast that I can take to work. I also don’t like anything that tastes overly egg-y (I don’t even like scrambled eggs, hard-boiled eggs, egg salad, etc). I LOVED this recipe! It’s going to become a regular “go to” recipe for me – a triple batch to bake on Sundays so they will last me all week! PS… these are great warmed in the microwave with a cream cheese schmear!
CC says
Do you have to use coconut flour, or can you use regular flour?
Thanks!
Lorna says
Hi Melissa,
Thank you so much for all of your fabulous recipes!
When making these muffins, I wondered about the Nutrition Information and I calculated it with My Fitness Pal and it came out to CAL 198, PROTEIN 11.75, FAT 15.5, CARBS 2 net.
I am still waiting for the muffins to cool, however, I feel certain that they will be delicious!
Thanks again!
Gloria says
When I entered into My Fitness pal the calories and carbs were much higher than published. What’s up with that!
Mellissa Sevigny says
MFP is notoriously inaccurate.
Carrie says
Wow! These are incredible! I’m so glad I doubled the recipe. I think we’ll make this a staple in our house from now on. **Tip: purchase the frozen riced cauliflower from Costco (if you have one nearby) and it will save you a big step. It also means you get to eat them faster!
Thank you so much for all your great recipes! Your week 1 is what helped me get in to ketosis.
★★★★★
Liz says
Did you just thaw out the frozen riced cauliflower? I have the same thing, and I was wondering if I could use it forthright recipe…
Vicki says
I used Costco riced cauliflower. I didn’t have mozzarella. I used 1/3 c Parmesan and 1/2 chedddar aged. These muffins are delicious.
Vicki
SW says
These are really delicious. I made some substitutes. I used only cauliflower, buckwheat flour, baking soda, Daiya vegan pepperjack cheese and ground chia seeds(egg replacement). Thanks for the recipe.
★★★★
amber says
How was it with the vegan cheese? I don’t really eat a lot of eat of lot of dairy!
SW says
Delicious!
Michelle says
OMG! These were SO good! I only made half a recipe to try them. (I don’t know why I should have doubted they would be amazing since every other recipe I’ve tried from your site has been amazing) Even my husband was impressed.
tricia beau says
I want to try and make these as an appy – how long do you think I would need to bake them if they were in mini muffin tins? Has anybody tried that?
Sherrie says
Could almond flour be used in these instead of coconut flour?
★★★★★
Gabrielle says
I’m wondering he same thing. Did you try it with Almond?
Lynn Price says
Just pulled these out of the oven, and have taken my first bite. These. Are. A. Religious. Experience. Beyond amazing. It really does eat like a muffin. I didn’t have jalapenos, so I substituted with diced green chilis. Pure culinary fabulosity.
Stacey says
Do these freeze well?
Cami Valenzuela says
My husband would love these. We have company coming this weekend i am thinking yhese would be perfect for them.
Margot C says
I have a bunch of fire roasted jalapenos that i have saved in the freezer. I bet they would be great in this!
★★★★
Kari says
These are delicious and made a double batch this time as they were eaten so fast the last time. I use the jarred pepperoncini (remove seeds and 1 Tbsp only) instead of jalapeño pepper as most of the family doesn’t like such spicy food but this gives it enough of a punch and onion powder instead of flakes. I also threw in some chopped cooked spinach just to get some greens in it. I cooked it for only 20 minutes this time and left it in the oven for 20 minutes and they came out perfect. Last time when I followed the time recommendation they were overcooked….but still delicious.
★★★★★
Marie Mary Ferraro says
I made these today, didn’t have fresh jalapenos so I used pickled. they are amazing. Will def be a staple at our low carb house. I can’t wait to try more of your recipes.
★★★★★
Linda says
Can you use dairy free substitute cheese?
Leah says
Made these and loved them, still had a ton of cauliflower left. So, made a 2nd batch pizza flavored by subbing pepperoncini for the jalapeno and doubling the mozzarella instead of 1/2 cheddar. Also 1tblsp Italian seasoning and 15 pepperoni. Also, yum. What a great base recipe, I cant wait to see what I dream up next. Best part is, they are portable, and packable which makes Keto stickable! I could hug you, for sure.
★★★★★
Donna W. says
Oh my stars Mellissa !!!! These are delicious! Made the chili last night so I am ready to have chili and these delicious muffins TONIGHT! I couldn’t help it and ate one before the hour cooling in the oven. It stuck to the paper liner but I don’t mind peeling/eating it from the paper. In less than a hour I will know if they still stick to the cupcake liner. I added bacon bits, no jalapeno peppers so used pepper jack cheese instead of mozzarella. THANK you for everything. I began LCHF Keto style eating and your sight has been a great encouragement. Donna
★★★★★
Melanie says
Do you ever use a juicer to rice cauliflower? We have one and it does such a nice job of separating the pulp from liquids, but I wonder if it removes too much liquid?
Laura Willwerth says
I made these last night to take to a work luncheon today. The muffins were better than I expected. Everyone tried them and most really liked them. For some the jalapeno was a little too spicy but I thought it was the perfect combo. One co-worker tried it without knowing what it was and stopped after the first bite-“this is great!, What is it?”. Several asked for the recipe-it’s a keeper!
★★★★★
Leslie says
I have been waiting all week to make these. Could not wait to get off work and come home to make them. I had most of the ingredients on hand but wanted fresh jalapeños and an extra hour cooking time in the oven. I just took my first bite and felt like I was eating a green corn tamale. I am in love. we will be eating this with prime rib today. Can’t wait to try more of your recipes!
Kelly says
This was the first recipe I ever pinned around the time this posted. It has taken me this long to try this since I refuse to grate my own cauliflower. Now that stores do it for me I finally made this today. So flipping delicious. So glad I finally made these!!!
★★★★★
Jamie says
I was wondering if these would still turn out if, instead of a ricer, I used a food processor with the grate attachment? Thanks!
Mellissa Sevigny says
Yes Jamie, I think you’ll be fine!
Laura Willwerth says
This is a several months late but I used the method in the video-put cut cauliflower in the blender with water and chop-it was quick and easy.
Kim says
OMGosh. These muffins are absolutely amazing! Great taste and texture and still low carb. Thank you for sharing this and all of your delicious recipes!
Maeve says
I rarely comment on online recipes. But I have to say this one is AMAZING! And super simple. Also dangerous given you won’t be able to stop eating these low-carb gluten-free but definitely not fat-free muffins of happiness!
wendy says
Just made these and they are FANTASTIC and hoping to freeze some for future devouring lol
★★★★★
Gail says
Hi … can’t wait to try these … since you posted some Nutritional Info, is there any way you can determine the fibre in one muffin … thanks and love your site
Debbie says
These are fantastic!! My only change is that because I didn’t have any jalapenos, I used some Trader Joes Dragon Sauce. If you don’t like spicy, then you don’t need to worry about the peppers. I used teflon muffin tins and they stuck, so I will grease them the next time.
Kat says
Oh, goodness. I was skeptical at all the hype, but these are really, really tasty.
A few notes:
1. I used an immersion blender to combine the eggs, butter, cauliflower, and jalapeño. It made the mixture nice and doughy!
2. If you like spice, doubling up on jalapeño would be a fine idea.
3. My husband just ate five of these with dinner. Five. (That’s what they call an endorsement!)
★★★★★
MICHAEL CAPASSO says
I was coming to this comment section after making them last night, to basically give the same advice. Not quite enough kick from this amount of jalapenos to make it even seem worth using them, but thats a taste thing.
My husband dind’t eat 5, but between my GF and i we had about 7 lol
Debbie Luckinbill says
I love these. The second time I made them I used real diced onion and 1/3 cup mozzarella cheese with 3/4 cup pepper jack cheese. I left the jalapeños out. They look just like yours and made an even dozen.
I think I will stick to those ingredents cause I will be making these a lot. They are so good. Thank you for such a good recipe.
mandy cat says
These look perfect to try out in my new (tragically ill named) muffin top pan. I’ve been experimenting with various recipes to get something closer to a low carb version of Sandwich Thins than a muffin.
I call this pan ill named because when you look for recipes that use it, a million exercises for our mid section come back first.
★★★★
Jill says
Made this recipe this afternoon but instead of muffin tins I used a loaf tin, worked well the flavour is awesome, I used onion powder as I didn’t have onion flakes and also semi dried chopped up chilli flakes.
I love this recipe. ?? yummy.
Sarah Shams says
Hey Mellissa, lovely recipe! One question though, if I use paper muffin liners, do I need to grease them? I realize spraying them with non-stick spray is the best option but they’re not readily available here.
Thanks a bunch!
Reshma says
Just made this and they are delicious! What is the best way to store them?
★★★★
Hank says
Hi Mellissa :) Wanted to say *Thanks* for the recipe! I’ve been doing a tater tots one and it’s been great, yours I will try next for sure.
Another thing I wanted to say thanks for is the vid ‘ricing cauliflower’… yes it is life changing! I saw that a few months ago, got a large blender, and have been doing it that way ever since. What a major benefit! Clean up is a snap! It’s just awesome :)
The only thing I do different than the vid is to take some cheese cloth and squeeze the water out of the rice before putting it in the mason jar.
Super that you included the link to that vid, the food processor way of ricing is so messy and clean up is daunting, so I was rarely making it. Not Now! :)
Thanks again, Hank
★★★★★
Ashley says
These were SOOOOOO good! Like holy moly good! I didn’t have any coconut flour so I used carb quick instead and it worked great. I need like a ton more and I will be in heaven!
PS I really tried to give it 5 stars but it really wouldn’t let me?
Mellissa Sevigny says
So glad you liked them Ashley!!!
Vlasta says
Delicious!
★★★★★
CaitlinBrooks says
Great texture, great flavor! I went a little crazy and melted some Kerry Gold on top of the two I ate! So good.
Mellissa Sevigny says
I heartily approve your use of Kerrygold on these – can only imagine! You have to try my latest Sun-Dried Tomato and Asiago Zucchini Bread or Muffin Recipe – I think it’s even better than these believe it or not!!!
Kathy says
Delicious!! I loved them. Already had 3 after dinner. Don’t think they’ll last long.
Thanks for all the great recipes!
MissE says
Oh, also Melissa, I just want to thank you again! Your recipes are incredible and the meal plans are such an amazing tool.
When I started to follow them 3 weeks ago I was at 208 and had been bouncing between 203 and 208 for a month (I started at 237 back in February). Yesterday I hit 199 and this has been the easiest “diet” I’ve ever followed.
Mellissa Sevigny says
Congrats on being back in “Onederland!” :)
MissE says
These are incredible! I am making them for the 2nd time today and I added in a bag of baby spinach leaves that I needed to use up. So the muffins are green. I pureed the spinach in my vitamix along with the cauliflower rice, egg, and butter. Then I followed the recipe as directed. I will update you with how they are. I’m thinking other than the green color they will taste just the same.
Mellissa Sevigny says
What a great way to get some extra nutrition in there too MissE – let me know how they came out!
Mary Lee says
Thank you. I have been trying this for a weekand a half. This will help me so much.
Lisa says
I love these muffins….easy to make and delicious to eat!
Nina says
Love this recipe!!! I’m making it for the second time now, it works just as well with “daiya” fakey cheese and nutritional yeast instead of real cheese :). I find they turn out better if I keep them on the smaller side.
Jennifer says
I made these this morning except with Swiss cheese instead of cheddar because that’s what I had in my frig and they were soooo good! I didn’t want to stop eating them. Thanks!!
JessGNC says
Stop the presses. My husband, king of the picky eaters ate one of these and said “it’s not horrible.” From him, that is high praise. Then he ate the jalapeno popper soup and went “it’s okay.”
I will be sending you the bill for my heart attack.
In all seriousness, these were great! I hate cauliflower but I am learning that it is like tilapia or tofu…it absorbs the flavors you add to it.
Also, thanks for the tip/link on the ricing. That made a world of difference!
Nee Nee says
I really wanted to like these. My DH and I thought they were bland. We both would have liked more flavor. Still, there are other recipes of yours I plan to try. Thank you for posting them!
Nikki says
Love the recipe! I have also used a whoopie pie / hamburger bun size pan to bake in. It makes them thinner than a muffin would be and I like the crispy texture. Then I split them, and top with seasoned ground beef and a little guacamole, yum!
Linda says
These are fantastic! They came out exactly as you pictured. Easy to make and they do not taste like cauliflower – which is good as I’m not a fan. I happened to have all ingredients already but for those wondering, major (regular) grocery stores such as Kroger also sell coconut flour.
Nattie B says
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.
Chesley says
Can you use regular flour instead of coconut flour?
DENEE' says
Regarding coconut flour, I have found Bob’s Red Mill brand @ Big Lots or online discounted like Vitacost.com & Neutrition.com
Debbie M says
Thank you for that good sourcing tip! I’m just discovering keto, and this seems to be an AWESOME web source of meal planning and recipes! Really appreciate all the participating keto cook comments.
Aurelie Luc says
Is there anyway to substitute for the eggs?
Janet says
Has anyone tried them in the microwave? My oven died and it will be weeks before the parts arrive
Sarah says
Tasty, easy – love this recipe!!
Laura says
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.
Claire says
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!!
Susanne says
Just made these for dinner – OMG. This recipe has now joined the list of my all time favorite low carb recipes. YUMMY!
ConnieS says
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!!!
Stormie says
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 says
Sounds like a great variation Stormie – can’t wait to try it out myself!
Stormie says
I brought some to work to share, and all the ladies loved them!
Cindy Maddux says
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 says
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! :)
Cindy Maddux says
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.
Asia says
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. :)
mz says
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 says
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!
Jessica says
Hi Mellissa, Could you have these Jalapeno & Cheddar Cauliflower Muffins on the first week of a Keto plan?
Mellissa Sevigny says
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 says
Thank you!
Phillip says
This is in the oven now for the first time and starting to smell good. I can’t wait!!!!
Erin says
These were so delicious, thank you for the recipe. My 2 year old loved them:)
Mellissa Sevigny says
Glad they were a hit with the whole family Erin!!!!
Nicole says
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 says
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! :)
Easy Low Carb Recipes says
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 :)
Redeyedtreefr0g says
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!
Lucy says
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!
Tracy says
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 says
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! :)
Deanne says
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??
Alexia says
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!
~Alexia
Kathy says
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.
Kathy says
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.
Jan says
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?
Sandra says
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!
Lindsay Smith says
Melissa,
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 says
These are definitely a game changer for me too Lindsay! So glad you’re enjoying them!!!!
Jen says
i made these tonight and they were delicious. Thanks so much for sharing.
Mellissa Sevigny says
You’re so welcome Jen, glad you liked them!!!
garrett the guacamolean says
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
Mellissa Sevigny says
Thanks for letting me know that you guys enjoyed them!
Amanda says
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 says
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! :)
Stephanie says
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.
Melissa Romano says
Has anyone tried making these as a drop biscuit instead of in a muffin tin?
Alexia says
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.
Natalie Brooks says
Try peanut flour and up the protein! Great!
Leslie says
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.
Samantha says
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 says
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! :)
Pansy says
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..
Michelle says
any additional adjustments needed if I use regular flour?
Mellissa Sevigny says
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!
Buttoni says
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!
Theresa says
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 says
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! :)
Philis says
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.
Philis
Mellissa Sevigny says
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!
Eve says
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!!
Nathalie says
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.
Suzanne says
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 says
You are so welcome Suzanne! I love these too, it’s been far too long since I’ve made a batch for myself!
Kim says
I have a ton of serrano peppers in my garden. I sliced them up and pickled some. Do you know how many it would take to be equal to the jalapeno? even pickled they are extremely hot, but I like hot. :) thank you!
Kelly says
Just made these and they are FANTASTIC. No cauliflower taste whatsoever and so savory. THANK YOU!
Mellissa Sevigny says
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!
waggmore says
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))
Bobbie
Mellissa Sevigny says
Thanks for sharing that tip Bobbie!
Donna says
Instead of greasing the muffin tin, do you think I could use paper cupcake liners?
Mellissa Sevigny says
Yes I think that would work.
Cas Messina says
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!
Anonymous says
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!
Anonymous says
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 says
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!
Alexei says
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 says
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! :)
Unknown says
Big thanks for these! They are absolutely fantastic and stave off every carb craving anyone could ever have! Thank you!
Mellissa Sevigny says
Awesome, so glad you liked them!
bnejedlo14 says
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.
Mellissa Sevigny says
Thanks for the feedback, thrilled that you liked them!
Reeves Photography says
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 says
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!
Cierra David says
I used rice flour and they were amazing! I can’t believe I cooked anything edible! Thank you so much :D
Mellissa Sevigny says
Congrats Cierra! Glad my recipe helped you make something delicious! Good idea on the rice flour, never even thought of that!
Deb (Smoothie Girl Eats Too) says
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 says
So glad you liked these Deb and I love the idea of baking the egg right into it! Genius, totally trying that next time!!!
Rose says
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 says
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!
Eric says
Could you bake these in a pie plate, and then cut into wedges? Any idea how long to bake?
Mellissa Sevigny says
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!
Jennypenny says
You had me at jalapeno & cheddar. Just made ’em, and they turned out great! So yummy!
Mellissa Sevigny says
Awesome Jenny, thanks for the feedback! I’m so glad everybody is liking them as much as I did!
CJ - Food Stories says
This looks amazing & I can’t wait to try them :-)
Mellissa Sevigny says
Hope you like them CJ!
Michelle Lagestee says
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 says
Enjoy Michelle, they don’t taste like cornbread but they are delicious!!
Laurie Callaway says
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 says
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!
Anonymous says
Would almond flour work in these?
Mellissa Sevigny says
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 says
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 says
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!
Charity says
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!
Thanks!
Mellissa Sevigny says
Thanks Charity and welcome to IBIH! Hope you enjoy the recipes and feel free to email me with any questions!
Olithée says
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 says
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!
LordJezo says
What’s it mean to “rice” something?
Mellissa Sevigny says
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.
Melissa Lee says
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 says
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! :)
Anonymous says
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 says
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 says
Can you leave the cauliflower out?
Mellissa Sevigny says
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!!!
Katelyn Steverson says
Try shredded zucchini I love everything with shredded zucchini!! Just remember to squeeze the excess water out through a tea towel helps not have watery muffins. I actually do it after I get all the ingredients together and have great results.
Hannah says
My oven just died…sad face… do you think these would work in the microwave?
Mellissa Sevigny says
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!
Joanne says
This looks so good! I can’t wait to try them. Where do you get coconut flour?
Mellissa Sevigny says
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!
Michele says
I get mine at my local grocery store.
Anonymous says
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 says
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 says
I used soy flour. Worked great! Very delicious!
Mellissa Sevigny says
Thanks Andrea, I appreciate you letting us know that the soy flour worked! Glad you liked them!