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You are here: Home / Breakfast / Cauliflower Raspberry Muffins with Almond Flour Streusel (Paleo, Low Carb)

Published: May 29, 2021 · Modified: Feb 2, 2023

Cauliflower Raspberry Muffins with Almond Flour Streusel (Paleo, Low Carb)

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Gluten Free
Paleo
Low Carb Option
Grain-Free

Cauliflower Raspberry Muffins with Almond Flour Streusel (Paleo, Low Carb) - cauliflower raspberry muffins

This is one crazy breakfast muffin recipe you should keep in your recipe book. Why you'll love this recipe:

  • it's gluten-free, wheat-free
  • paleo
  • low carb
  • and also dairy-free

It just happens to have cauliflower inside. But no one has to know, or find out 🙂

Cauliflower Raspberry Muffins with Almond Flour Streusel (Paleo, Low Carb) - cauliflower raspberry muffins

Ingredients Used to Make These Delicious Cauliflower Raspberry Streusel Muffins

**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

  • Almond flour – I used blanched almond flour. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve.
  • Tapioca flour (flour but also called tapioca starch) - Arrowroot starch and Potato starch can also be used instead. I can't recommend using cornstarch for this.
  • Cauliflower - I used frozen cauliflower rice. You can also use fresh, chopped. It doesn't really matter since they'll all be blended in the food processor.
  • Eggs – I used regular large eggs. I haven't tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
  • Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
  • Coconut Sugar – You can use any granulated sugar of your choice, but coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work, too. For keto options, you could also use monk fruit sweetener or stevia (but be sure to convert according to package instructions since stevia amounts differ by brand).
  • Olive Oil – I used thisl, but if you don't have olive oil, you can use coconut oil, or avocado oil here if you'd like.

For the Add-Ins, I used:

  • Fresh raspberries - but you can also use frozen
Cauliflower Raspberry Muffins with Almond Flour Streusel (Paleo, Low Carb) - cauliflower raspberry muffins

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Recipe Variations and Optional Add Ins for Cauliflower Raspberry Streusel Muffins

  • Do you like Coffee or mocha? Add either a teaspoon of coffee extract or espresso powder.
  • Add a variety of natural flavoring / extracts to keep this muffin interesting. Add a teaspoon of vanilla extract (I didn't feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as caramel flavoring, hazelnut extract or almond extract.
  • You can also bake this in a cake pan instead of a muffin pan. Just increase the baking time to 40-50 minutes.
what other flavor variations can you think of?

How to Make this Even Healthier

  • Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition.
  • Want to increase fiber? Add a Tablespoon of ground flaxseed
  • You can also reduce the sugar by half (to make this less sweet), or substitute the sugar with a sugar-free substitute.
Cauliflower Raspberry Muffins with Almond Flour Streusel (Paleo, Low Carb) - cauliflower raspberry muffins

What are some ways you can eat these Cauliflower Raspberry Struesel Muffins

  • Plain, since it's still delicious without frosting
  • Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
  • Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
Cauliflower Raspberry Muffins with Almond Flour Streusel (Paleo, Low Carb) - cauliflower raspberry muffins
Cauliflower Raspberry Muffins with Almond Flour Streusel (Paleo, Low Carb) - cauliflower raspberry muffins

How to Store

  • You can store these Cauliflower Raspberry Streusel Muffins covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container, then in the fridge for up to 7 days, or freeze up to 4 months.

Final Tips

  • Be sure to line your pan with muffin paper! The muffin is really tender so the parchment paper helps you to take the muffins out of the pan with minimal mess.
  • Baking time (as well as serving size) will vary based on the size of your muffin pan, as well as the material (silicone vs aluminum vs non-stick) of the pan. Bake until the top of the muffins are cooked through, or until a toothpick comes out clean/dry when poked into the middle.

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Cauliflower Raspberry Muffins with Almond Flour Streusel (Paleo, Low Carb)

Paleo Cauliflower Raspberry Streusel Muffins

Cauliflower Raspberry Muffins with Almond Flour Streusel (Paleo, Low Carb) - cauliflower raspberry muffinsAll Purpose Veggies
4.34 from 3 votes
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 8 servings
Calories 207 kcal

Ingredients
  

Muffin

  • 1 cup almond flour
  • ½ cup tapioca flour
  • ½ cup granulated sugar of choice*
  • ¼ tsp salt
  • 2 large eggs
  • 3 Tbsp light olive oil or melted coconut oil
  • ½ tsp baking soda
  • ⅔ cup cauliflower rice frozen
  • 1 tsp apple cider vinegar
  • 1 tsp cinnamon powder
  • ½ to ⅔ cup raspberries

Streusel Recipe

  • ¼ cup almond flour
  • 1-2 Tbsp light olive oil or melted coconut oil

Instructions
 

  • Line 7-8 cups of a standard muffin tin with paper liners, and preheat the oven to 350F
  • In a food processor or high powered blender, blend all the ingredients except the blueberries together until smooth.
  • Divide the batter into muffin cups. Drop 4-5 blueberries into each muffin cup.
  • Stir the streusel ingredients together in a separate bowl and drop crumbles on top of the muffins right before baking
  • Bake for 20-25 minutes or so until a toothpick inserted into the center comes out clean.
  • Remove from pan, let cool and enjoy! These actually taste better the day after they've been made.

Notes

*You can use any granulated or liquid sweetener of your choice, but honey, maple syrup, coconut sugar, date sugar and maple sugars are the less processed, naturally derived options. For the lower calorie, reduced carb option reflected in the nutrition facts, use sugar-free sweeteners such as monkfruit sweetener or stevia (just be sure to convert according to package instructions). 

Nutrition

Calories: 207kcalCarbohydrates: 13gProtein: 5gFat: 17gSaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 161mgPotassium: 68mgFiber: 3gSugar: 1gVitamin A: 62IUVitamin C: 8mgVitamin D: 1µgCalcium: 48mgIron: 1mgZinc: 1mg***Net Carbs: 10g
Keyword cake, cauliflower
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Reader Interactions

Comments

  1. Simone Cecil says

    August 20, 2022 at 4:52 pm

    I made these and the mixture seemed very dry. Once cooked the muffins were also dry and pasty, unfortunately the kids nor I were happy to eat them 🙁 will try another recipe next time, the chocolate cauliflower hopefully.

    Reply
    • All Purpose Veggies says

      September 10, 2022 at 9:22 pm

      Hi Simone, thanks for taking the time to share your feedback!

      Reply

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