Grain Free Muffins

This recipe is a grain-free. It is versatile and can be made to be vegetarian if you like. For those of you that may not have a microwave, I included some tips for baking the muffins in the oven.


  • ¼ cup almond flour
  • ¼ cup flaxmeal
  • ¼ tsp baking soda
  • 1 large egg
  • 2 Tbsp heavy whipping cream or coconut milk
  • 2 Tbsp water
  • ¼ cup grated cheddar cheese
  • Pinch salt


  • 2 Large eggs
  • 1 Tbsp ghee or butter for frying
  • 1 Tbsp butter or cream cheese for spreading
  • 2 slices cheddar cheese or other hard type cheese
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Optional: 2 cups greens (lettuce, kale, chard, spinach, watercress, etc. + less than 1 g net carbs per serving))
  • Optional: 4 slices crisped up bacon or Pancetta
  1. Place all the dry ingredients in a small bowl and combine well.
  2. Add the egg, cream, water and mix well using a fork.
  3. Grate the cheese and add it to the mixture. Combine well and place in single serving ramekins.
  4. Microwave on high for 60-90 seconds.

    Tips for cooking in the oven: If you don’t have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C and cook for about 12-15 minutes or until cooked in the centre.

  5. Meanwhile, fry the eggs. Cook the eggs until the egg white is opaque and the yolks still runny. Season with salt and pepper and take off the heat.

  6. Cut the muffins in half and spread some butter on the inside of each of the halves.
  7. Top each with slices of cheese, egg and mustard. Optionally, serve with greens (lettuce, spinach, watercress, chard, etc.) and bacon.
  8. Enjoy immediately! The muffins (without the filling) can be stored in an airtight container for up to 3 days.

If you need to make this recipe nut free use more flaxmeal (same amount) or coconut flour (half the amount).