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!
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 tbsp coconut oil softened
- ½ cup coconut flour
- ½ tsp baking soda
- ½ tsp salt
Instructions
- 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 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 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!