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Flourless Savory Muffins

These keep very well in the fridge for at least a week and can be reheated in a microwave or toaster oven.





Ingredients - (12 muffins)

  • 1/2 cup almond flour

  • 1/2 cup finely grated Parmesan cheese

  • 1/4 cup flax seed meal

  • 1/4 cup nutritional yeast flakes

  • 1/2 tsp. baking powder

  • 1/4 tsp. salt

  • 6 eggs, beaten

  • 1/2 cup cottage cheese

  • 1/3 cup thinly sliced green onion


 






Preparation



0. preheat oven to 375F/190C.


  1. Spray baking cups or muffin pan with non-stick spray or olive oil. (I’ve only used Baking Cups) for this, but I think it might work okay in well-sprayed metal muffin pans. The muffin cups I used are just over 2 inches across, so if you use a larger size you’ll get fewer muffins and may need to cook them slightly longer.)

  2. In a medium-sized bowl, mix together the almond flour, raw hemp seed, Parmesan cheese, flaxseed meal, nutritional yeast flakes, baking powder, and salt.

  3. In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions.

  4. Mix all ingredients together.

  5. Scoop out the mixture with a small measuring cup and fill the muffin cups until they are nearly full, dividing the mixture evenly between the muffin cups.

  6. Bake for 25-30 minutes, or until the muffins are firm and nicely browned.

  7. These Flourless Egg and Cottage Cheese Savory Breakfast Muffins will keep in the fridge for at least a week and can be reheated in the microwave or in a toaster oven

Here are The Cheapest Amazon links that i use for my ingredients:


Baking Cups - Click here.

Silicone Baking Cups - Click here.

Almond Flour - Click here.

Flaxseed meal - Click here.

Raw Hemp Seed - Click here.



Let us know down in the comments if you made it! Or share it with us on Instagram!




All rights and credit go to KalynsKitchen




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