Cheesy Grain-Free Protein Muffins

A great grain-free 'bread' recipe, this muffin is light and eggy and would make a great breakfast muffin or lunch side. Great for those with grain or gluten intolerance.

• Preparation Time: 10 mins
• Cooking Time: 13 mins
• Total Time: 23 mins
• Calories: 80 Calories

Ingredients

• ¼ cup water
• 4 eggs
• ¼ teaspoon baking soda
• ¼ cup butter, melted
• 2 tablespoons chopped fresh thyme
• ¼ teaspoon sea salt
• ¼ cup flax seed meal
• ⅓ cup almond flour

Recipe Instructions

Step 1

Place oven rack in the middle row. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.

Step 2

Combine eggs, butter, water, and sea salt in a bowl. Sift almond flour, flax meal, and baking soda into egg mixture while continually stirring. Add Cheddar cheese and thyme; stir until batter is well combined. Spoon batter into the prepared muffin cups. Sprinkle extra Cheddar cheese over each muffin.

Step 3

Bake in the preheated oven until golden on top, 13 to 14 minutes.