Cauliflower Breakfast Muffins
Banana Berry Cauliflower Breakfast Muffins

Ingredients for 10 muffins
- 3 bananas (1 3/4 cup) banana
- 100g (weighed) raw cauliflower florets
- 3 eggs
- 1 1/2 cups super fine almond flour
- 10 tablespoons almond butter
- 1/3 cup coconut sugar
- 1 cup frozen blueberries
- Garnish
- frozen blueberries
Set oven to 350F.
Place all the ingredients in food processor or blender. Blend until smooth.
Lightly spray a muffin pan with olive oil or cooking spray, then evenly divide the batter among the muffin holes.
Garnish if desired, then bake in the oven for 20 – 22 minutes, or until the center is cooked through and a toothpick comes out clean.
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Apple Cinnamon Cauliflower Breakfast Muffins

Ingredients for 10 muffins
- 1 1/2 cups unsweetened applesauce
- 100g (weighed) raw cauliflower florets
- 3 eggs
- 1 1/2 cups super fine almond flour
- 10 tablespoons almond butter
- 1/3 cup coconut sugar
- 2 teaspoons cinnamon
- 2 tablespoons chia seeds
- Garnish
- granola
Set oven to 350F.
Place all the ingredients in food processor or blender. Blend until smooth.
Lightly spray a muffin pan with olive oil or cooking spray, then evenly divide the batter among the muffin holes.
Garnish if desired, then bake in the oven for 20 – 22 minutes, or until the center is cooked through and a toothpick comes out clean.
Sweet Potato Cauliflower Breakfast Muffins
Ingredients for 10 muffins
- 1 small (~325g) sweet potato, baked
- 100g (weighed) raw cauliflower florets
- 3 eggs
- 1 1/2 cups super fine almond flour
- 10 tablespoons almond butter
- 1/3 cup coconut sugar
- 3 tablespoons unsweetened cacao nibs
- Garnish
- unsweetened cacao nibs
Set oven to 350F.
Place all the ingredients in food processor or blender. Blend until smooth.
Lightly spray a muffin pan with olive oil or cooking spray, then evenly divide the batter among the muffin holes.
Garnish if desired, then bake in the oven for 20 – 22 minutes, or until the center is cooked through and a toothpick comes out clean.