Savory Muffins Recipe (Gluten-Free, Keto)
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Skip the sweet and try these savory muffins instead! With a low-carb, gluten-free base, these hidden vegetable muffins are quick and easy to make any time you want to meal prep a healthy dairy-free baked good. Serve as a side, with breakfast, or as a snack!
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Keto Vegetable Muffins for Breakfast or Dinner
A blend of eggs, coconut flour, and broccoli may sound unimpressive, but I assure you it is anything but that. This savory keto veggie muffin recipe with blow you away!
Do you have a picky eater or toddler in the house? Maybe your toddler is a picky eater!
I’ve been there! You can read about my journey to help children eat healthy and tips to get kids to eat healthy foods on the blog here. Laying down the groundwork is hard when children are little but so worth it once that foundation sets.
These savory muffins check so many boxes for us moms:
- Gluten-free
- Dairy-free
- Low-carb and keto
- Hidden vegetables
- Easy!
- Super tasty
If that isn’t enough, you can serve these in many ways. For example, I like served warm as breakfast muffins, but my husband eats them as a side dish with dinner, and my daughter chooses them as a healthy after school snack.
When it comes down to it, when are muffins not allowed? You can’t go wrong with this great recipe!
How to Make Broccoli Muffins Recipe
Gather less than ten low-carb ingredients and you’ll be halfway to making healthy savory muffins in just 25 minutes!
After sharing this recipe in a “Day of Eating” video, I originally published it on the blog on March 1, 2016. It’s been a fan favorite ever since!
Ingredients
Eggs – Free-range eggs have the best nutrition and flavor! You’ll get a super score by buying from the farmer’s market.
Bone broth – In addition to hidden vegetables, we also have hidden bone broth!
Broccoli – After steaming and blending in a food processor, the broccoli bits are about the size of rice grains. Since they are so small, they are practically impossible to see in the final baked muffin.
Coconut oil – Coconut oil pairs well with coconut flour, but butter has a better flavor if you don’t need to eat dairy-free! Use whichever option is best for you.
Coconut flour – My favorite flour for low-carb baking is coconut flour. It serves as a based for nut-free recipes, is easy to find, and even organic brands are affordable.
Baking soda – Helpful for creating a rise in gluten-free recipes.
Salt – I love salt! You only need a pinch for enhancing the whole savory flavor.
Recipe Notes: Optional Ingredients and Variations
Once you get the basic recipe, feel free to try these optional add-ins:
- 1 cup shredded sharp cheddar cheese – for the perfect broccoli and cheese muffin!
- ¼ cup pine nuts – giving a nice buttery crunch
- ¼ cup chopped sun-dried tomato – adding a touch of sweetness
- 2 tbsp green onions – mince them finely
- 1 tsp fresh herbs: oregano, thyme, rosemary (or ½ tsp dried herbs) – any Mediterranean herbs are great
- 1 tsp nutritional yeast – this is a fun ingredient!
- ¼ tsp cayenne pepper – if you like spicy food
- A pinch each of salt and pepper
Step-by-Step Directions
Make hidden broccoli muffins in an easy six step process!
- Preheat the oven to 350°F (175°C).
- Whisk eggs in a large bowl. Add broccoli, broth, and oil. Stir well.
- In a smaller separate bowl, combine the dry ingredients: flour, baking soda, and salt. Then, stir the dry ingredients into the wet ingredients.
- Divide evenly into a standard-sized 12-cup greased muffin tin.
- Bake for 15-20 minutes until the tops are golden brown. Check the center by poking a knife in; if it comes out clean, the muffins are done.
- Cool on a wire rack for 5 minutes before removing each muffin cup from the tin and serving.
Store leftovers in an air-tight container for three to five days.
Move leftovers to the freezer for long-term storage, up to 3 months. Thaw in the refrigerator overnight or put frozen muffins in an oven at 350°F (175°C) and warm until they are as hot as you like.
This recipe adapts well to mini-muffin tins too. The mini version makes perfect finger foods for children.
Veggie Muffin FAQ
You might have some questions, particularly if savory muffin recipes are new to you or you’ve never worked with low-carb baking ingredients before. Let me answer some common queries and clarify the process for you.
Since vegetable oil is highly processed, low-quality food, we don’t recommend using it on a keto diet. Vegetable oil is not the same as actual vegetables and doesn’t provide useful nutrition to the recipe. We recommend substituting vegetable oil with equal parts butter, olive oil, or coconut oil in any muffin recipe.
These are very low-carb! The serving size is set for two muffins which has 94 calories, 8g total carb, 4g fiber, 4g net carb, 2g protein, and 6g fat. Each muffin has only 2g net carb!
No! These muffins are not messy which makes them great for taking on-the-go. They are nice travel food and also pack well in lunches since they aren’t greasy or crumbly.
You can find more delicious snack recipes in our Healthy Snack Recipes for Weight Loss collection, also, be sure to check out all of these Easy Low-Carb Vegetable Recipes for more veggie-based side dish ideas.
More Keto Muffin Recipes
Add these keto breakfast recipes to add to your weekly meal prep.
- Keto Pumpkin Muffins
- Carnivore Breakfast Muffins (with 5 keto variations!)
- Low-Carb Egg Muffins
- Hidden Liver Meat Muffins
- Zucchini Protein Powder Muffins
Love baking? I highly recommend The Ultimate Guide to Low-Carb Baking for all you need to know about sugar-free, family-friendly sweet and savory baked goods!
Savory Muffins Recipe with Hidden Broccoli
Ingredients
- 6 whole eggs
- ½ cup bone broth coconut/nut milk, or water
- 2 cups broccoli steamed and food processed
- 2 tablespoon coconut oil softened
- ½ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 °F (175°C).
- Whisk eggs in a large bowl. Add broccoli, broth, and oil. Stir well.6 whole eggs, ½ cup bone broth, 2 cups broccoli, 2 tablespoon coconut oil
- In a smaller separate bowl, combine the dry ingredients: flour, baking soda, and salt. Then, stir the dry ingredients into the wet ingredients.½ cup coconut flour, ½ teaspoon baking soda, ½ teaspoon salt
- Divide evenly into a standard-sized 12-cup greased muffin tin.
- Bake for 15-20 minutes until the tops are golden brown. Check the center by poking a knife in; if it comes out clean, the muffins are done.
- Cool on a wire rack for 5 minutes before removing each muffin cup from the tin and serving warm or leave to cool longer.
Video
Notes
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
More Savory Coconut Flour Recipes
- The Best Psyllium Husk Bread Recipe
- Low-Carb Focaccia Bread
- Coconut Flour Bread
- Curry Cabbage Pancakes
- Fennel and Feta Pancakes
I love making a big batch of these to have on hand for lunches during the week. They are so tasty and super convenient for me to throw in my work bag. I love this recipe and make them often.
These are one of my meal prep must-haves as well. Thanks for the great review, Devin.
I didn’t think my kids were going to love these because.. broccoli lol but they now ask for them for snack!
Glad the kids are getting their veggies, lol. Thank you, Margo.
My toddler is a picky eater and doesn’t like vegetables but when I made this recipe, she loved it. I added shredded cheese to hers and for my husband and I, I made a separate batch with thyme, minced green onions, and finely chopped tomatoes. So yummy!
Toddler approved is always a win. Thanks for the review, Leslie.
I have made these twice, once with my old oven and again with my new oven. Neither time did I have bone broth on hand, so I used powdered chicken broth. Everything else was according the recipe.
Both times, they cooked for 10 minutes longer than the recipe calls for. I let them cool for 40 minutes, but both times they came out so soft, it was difficult to keep them intact.
They are tasty, but crumbly.
I suggest rehydrating the chicken broth beforehand. Substituting a liquid with a powder is a big different and will greatly affect the end result.
I’ve made these a few times and they turned out great! So far, we’ve gobbled them up in no time. I’m wondering if I double the recipe, do they freeze well?
Hi Alex, great question – YES! These muffins freeze well 🙂 Enjoy!
My kiddo will love these! Thanks for the recipe.
I’m happy to hear this! These muffins are great for kids 🙂
I made these with the added chicken broth liquid and they are soooo moist and delicious! Especially with a bit of butter (like in Tristan’s photo) and salt on top. Also, remember to oil the muffin tin before you put in the batter, unlike me so mine got stuck to the bottom a bit lol. DELICIOUS!
I also add broth! What a great add-in 🙂 Thanks for stopping by!
These sound divine! My husband is on the road a lot with work so they would be great for him to take as a convenient snack! Going to make tomorrow.
Yes! They are perfect to take out on the go. Lots of room to customize the recipe too, mix and match flavors and add his favorite herbs or onions/garlic/jalapeno peppers/cheese… whatever he likes.
Can you weigh out the broccoli next time you make them? I think that the 2 cups I added was about 2x as much as you put in because these are basically just broccoli
Sure, I’ll do that ?
So looking forward to these. Have you ever found the need to partially dehydrate the broccoli to avoid overly soggy muffins?
Never had to do that, no problems with over-sogginess
So I really wanted to bake something, but I didn’t have any broccoli, so I substituted spinach and they were wonderful! I’ll be taking these with me to work to have with lunch! SO GOOD!!
I never ever have all the ingredients I need on hand for a baking recipe, but this time I did. I just had to try them, and I have to say: Absolutely amazing. I’ve made regular bacon and egg muffins or variations of that, but no longer. These are so SO much better, and will now be a staple in my kitchen.
Also, thank you so much for the wealth of knowledge you share with us all. I’m on day 2 of Keto, and it really truely helps to have so much information on hand.
Hi can you freeze these?
Yes you can!
Hello dear! I just finished the muffin and i love it, thank you guys
Hi guys!!! My boyfriend got me into keto and then wanted me to see your website and he happened to show me this one with THESE muffins!! SOOOOO GOOOD!
Couple questions…. How many muffins did you make to get these macros and is there a website that can calculate net carbs from recipes? Myfitness pal doesnt do net carbs 🙁
Also.. net carbs versus actual carbs on keto?? Ive read both but would enjoy your opinion. Thank you!!!!!!
Hello, this recipe makes 12 muffins. Each with the macros listed above. Net carbs are calculated by subtracting the fiber from the amount of total carbs. I do not know of a app that will do it for you. Our cookbook has complete macros for every single recipe, all the calculating was done by hand! Tristan has a video on the Primal Edge Health youtube channel about carbs, I suggest you check it out for more info.
These things are awesome. Note, that I have made a batch with diced cauliflower too. Just as good.