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Monday, April 9, 2018

Recipe: Grain Free Triple Cheese Muffins

Easy Grain Free Triple Cheese Muffins Recipe - low fat, low carb, gluten free, high protein, clean eating recipe, healthy lunchbox snacks, savory muffin recipes

I'm not following a paleo or grain free diet, but I LOVE experimenting with different flours and recipes.

This savoury muffin recipe came from a recent paleo muffin obsession - only, when I came to making a new batch of muffins, I decided I didn't want sweet muffins. I wanted something savoury.

Sooooo, I did what any sane person would do.

I busted out ALLLLL the cheeses and got to creating something delicious.



Easy Grain Free Triple Cheese Muffins Recipe - low fat, low carb, gluten free, high protein, clean eating recipe, healthy lunchbox snacks, savory muffin recipes

The end result? A light, fluffy, cheesy muffin recipe that is the perfect base for creating whatever your heart desires. Add in some ham or sautéed bacon for extra flavour, load it up with veggies or herbs and garlic or enjoy it as is.

Simply, easy and so delicious!

So let me share the recipe with you! >>

Easy Grain Free Triple Cheese Muffins Recipe - low fat, low carb, gluten free, high protein, clean eating recipe, healthy lunchbox snacks, savory muffin recipes

Grain Free Triple Cheese Muffins
Gluten free, grain free, vegetarian, kid friendly, high protein
Makes 10-12 Muffins


1/2 cup (125g) cream cheese
1/2 cup shredded parmesan cheese
1 cup shredded cheddar cheese (or mozzarella*)
5 large eggs
4 tbsp (30g) coconut flour
2/3 cup (65g) almond meal/almond flour
1 tsp baking powder
Pinch of salt
Optional: add in some chopped ham or sautéed bacon for extra flavour or add fresh herbs (basil, parsley and oregano are our fave) and garlic.
  • Preheat your oven to 200C/390F 
  • Grease a muffin tin and set aside (your want to grease it well so your muffins don't stick - I also add a piece of baking paper to each tin so the bottoms don't stick) 
  • In a mixing bowl, add your cheeses and eggs and mix until combined. 
  • Stir in your coconut flour, almond meal, baking powder and salt, mixing until everything is incorporated. 
  • Bake your muffins for 20-30 minutes or until lightly golden and cooked through. 
  • Allow to cool slightly before removing muffins from their tins. Enjoy warm, room temperature or chilled. 
  • These muffins will keep in the fridge in an airtight container for 2-3 days. We usually take them out of the fridge and reheat them as we prefer them warm!
Notes:
*You could use mozzarella, but I find cheddar cheese/tasty cheese or a mix of half cheddar and half mozzarella has more flavour.


But tell me, 
Are you a fan of paleo/grain free recipes?
And what would you add to these muffins? Or serve them with?
We've been enjoying them on their own as a snack (warmed up!) or as a delicious side with soup!

    
   
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