Broccoli is the trending veggie everyone is talking about. I was curious about this vegetable until one day, I decided to experiment with it. And there is no looking back. I love the taste of broccoli and I make sure it is incorporated into my diet twice a week. And why not, broccoli is rich in antioxidants, protein, and fiber. Broccoli is also a great option to those on low carb diet like me. So this time around, I want to share my broccoli mini muffins. It’s easy and can be made in minutes with pre-preps. The savory muffins taste delicious and you can pair them with some thick curd or drizzle lemon honey mix.
Savory Broccoli Muffins Recipe
- 100 gms broccoli
- 1 cup almond flour 
- ½ cup coconut flour optional
- ½ tsp red chili powder
- ½ tsp freshly ground pepper
- 4 tsp flaxseeds
- ½ cup water
- 1 tsp salt as per taste
- To make savory broccoli muffins, wash the broccoli head and chop the florets.
- Meanwhile, in a food processor, grind the florets to fine pieces.
- Transfer the fine broccoli to a mixing bowl and add almond flour. Thereafter, add pepper and chili powder to it.
- In another bowl, add flaxmeal and 2 tsp of water and let it sit for 2 mins.
- Mix all the dry ingredients together and then add water.
- Do not add all the water at once, slowly add water until the mixture is just damp. Ensure that you don’t make it runny.
- Let it stand for 8-10 mins so that the flaxmeal absorbs water and becomes sticky.
- Heat the oven to 325 degree F and spray the muffin tray with baking spray.
- Transfer the mixture to the muffin pan and bake it for 15-18 mins.
- Do a toothpick test to check if the muffins are cooked. If not cooked, bake them for 5 more mins.
- Alternatively, you can also use Appe (Paniyaram - a South Indian dish) pan to make these savory muffins.
- Spray the pan with baking spray and transfer the mixture to the pan and cook for 5-8 mins .
- Do a toothpick test to verify if muffins are cooked.
- Now, serve the muffins hot with sauce or chutney or curd, as per your preference.
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