This savory keto veggie muffin recipe with blow you away. A blend of coconut flour, broccoli and herbs sounds unimpressive but I asure you it’s not!
Oh a whim, I made these muffins up. They happened to be eaten on a day Tristan made a “Day of Eating” video and posted it up on youtube and facebook.
The response was so great!
Looking for a simple snack? Perhaps a new low-carb quick and easy recipe? You have found it!
So many of our readers requested the recipe and thus, a new video was made capturing the recipe being made in action. Watch the video by clicking here.
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Savory Keto Veggie Muffin
In the eyes of my child, these muffins are such a hit they deserve a newly invented word categorizing their superior status.
Aryana says “They are so good. They are owensee“.
Aryana: “Well, a sort of food that is good or yummy, that is what owensee means”.
They are a quick nutritious snack anyone will love! There are many happy bellies out there now enjoying the crunchy, warming, quick and easy to make vegetable muffins!
UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2 cup of liquid like coconut milk, nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and toasted outside. I am a big fan of using broth in recipes and have been adding it in to these broccoli muffins consistently.
What about you? Do you like them better with or without the extra liquid?
Savory Ketogenic Vegetable Muffin RecipePrint Pin Rate
- Preheat oven to 350 degrees.
- Whisk eggs.
- In a small bowl, combine dry ingredients - flour, baking soda and salt.
- Stir broccoli and coconut oil in to the eggs.
- Combine dry ingredients into the broccoli egg mixture.
- Spoon evenly into a muffin tin.
- Bake for 15-20 minutes, until tops are golden brown and knife comes out clean.
- Cool and enjoy!