Garlic Cauliflower Mini Muffins

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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1. Chop 4 cups (approx 1/2 head) of cauliflower and steam until soft

2. Place steamed cauliflower in blender (or food processor) and add coconut milk, blend until smooth

3. Set cauliflower puree to the side

4. Pre-heat oven to 400F

5. Pour 3/4 tsp melted coconut oil into 24 mini muffin tins, place the tins onto a baking sheet and into the oven

6. While tins are heating continue making batter

7. Place tapioca flour, coconut flour, baking powder and salts in a large glass bowl and mix with fork

8. Add cauliflower puree and eggs to the flour mixture and beat until smooth with an electric mixture

9. Let the batter sit for 5 minutes to allow the coconut flour to absorb the liquid

10. Remove baking sheet with tins from oven and pour 1 tbsp of batter into each tin

11. Place baking sheet of tins back into the oven and bake for 25 minutes

12. Remove from oven and sprinkle the reserved garlic salt evenly over the muffins (optional), then allow to cool for a few minutes before removing the muffins from the tins

COMMENTS: You’ll notice I preheat oven after I’ve already started mixing the ingredients. By preheating the tin, the muffins tend to be fluffier, but you don’t want the coconut oil to be so hot that the batter deep frys when it’s added to the oil.


  • 4 c cauliflower
  • 1/3 c coconut milk
  • 1/2 c tapioca flour
  • 1/4 c coconut flour
  • 2 tsp baking powder
  • 2 tsp garlic salt (plus 2 tsp reserved)
  • 1 tsp sea salt
  • 5 eggs
  • 1/2 c coconut oil, melted


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Working mom, wife, foodie and blogger. Creating simple, inexpensive, GLUTEN-FREE & (mostly) PALEO recipes in order to create a happier and healthier life.

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Recipe Comments

Comments (2)

  1. posted by scottydoesntknow on May 8, 2013

    Can I sub almond flour for the tapioca flour?

  2. posted by Tara on May 15, 2013

    Holy super salty, Batman! If you’re using garlic POWDER, then I can see using the teaspoon of salt, but if you’re actually using garlic salt, then omit the teaspoon of salt. Other than that…these are super soft and fluffy on the inside and a fun crispy texture on the outside…fresh out of the oven. I used a bigger muffin tin because I only have a 12 mini-muffin tin and that would have taken me all day. I still only used the 3/4 teaspoon coconut oil in the pan so they came out looking a little crumblier than the pic here, but I really don’t think it makes a difference. They didn’t stick to the pan either. ;-)

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