This easy gluten-free muffin recipe is made with 6 healthy ingredients and can be whipped up in a jiffy. To make my Chili Cheese Muffins you’ll need almond flour, cheddar cheese, red pepper flakes, eggs, salt, and baking soda. Really, it’s that easy!
If you’ve been here before, you know that my specialty is easy grain-free recipes. I went gluten-free in 1998 when I was diagnosed with celiac disease. Because I still didn’t feel very well on a gluten-free diet, I took things up a notch and eliminated grains entirely in 2001. So, I’ve been writing grain-free recipes for quite some time. And these days, I love writing low-carb, keto recipes like this one.
Over the years, I’ve also worked quite a bit at keeping the ingredient lists in my recipes as short as possible. It’s a personal challenge for me, and a gift to you my readers, to save you all time in the kitchen, so you can get out and play.
On that note, I’m going out for a hike. Enjoy these quick and easy muffins my loves!
Chili Cheese Muffins
1¼ cups blanched almond flour (not almond meal)
½ teaspoon salt
½ teaspoon baking soda
3 large eggs
2 tablespoons red pepper flakes
2 cups firmly packed cheddar cheese (8 ounces)
In a food processor, combined almond flour, salt, and baking soda
Pulse in eggs, until well combined
Briefly pulse in 1 tablespoon red pepper flakes, and cheddar cheese
Scoop a heaping ¼ cup of batter into each paper lined muffin cup
Garnish muffins with remaining 1 tablespoon red pepper flakes
Bake at 350° for 25-30 minutes
Cool 1 hour
If you are in need of low-carb breakfast ideas, try these Chili Cheese muffins with a side of eggs. If you’re grain-free, try these easy paleo breakfast recipes:
This post is part of March Muffin Madness, a round up of muffin recipes put together by my dear fr...