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A wire basket filled with muffins.
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3.67 from 3 votes

Gluten-Free Savory Muffins

These gluten-free savory muffins are a tasty, grain-free breakfast or snack idea.
Prep Time8 mins
Cook Time33 mins
Total Time41 mins
Course: Snack
Cuisine: American
Keyword: cauliflower, gluten-free, muffin recipes
Servings: 12
Calories: 168kcal


  • 2 cups riced cauliflower
  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups cassava flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, whisk the eggs, milk, rosemary, garlic powder, olive oil, salt, and pepper.
  • Add the riced cauliflower and Parmesan cheese and mix thoroughly.
  • Add the cassava flour and baking soda and mix again until combined.
  • Divide the batter evenly into 12 paper lined muffin cups and bake at 350 degrees Fahrenheit for 33 minutes.
  • Makes 12 savory muffins.


  • You can substitute finely chopped broccoli, asparagus, or bell peppers instead of cauliflower in this recipe.
  • Store these muffins in an airtight container in the fridge for up to five days or freeze for longer term storage.


Serving: 1Muffin | Calories: 168kcal | Carbohydrates: 15g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 345mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 1mg