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, making this savory muffin recipe is 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
Ingredients
- 1¼ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 3 large eggs
- 2 tablespoons red pepper flakes
- 2 cups firmly packed grated cheddar cheese (8 ounces)
Instructions
- 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
- Top muffins with remaining 1 tablespoon red pepper flakes
- Bake at 350°F for 25-30 minutes
- Cool 1 hour
- Serve
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:
By the way, if you’re in need of nut-free paleo breakfast recipes, the Chocolate Donuts and Paleo Crepe recipes above do not contain any nuts!
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This post is part of March Muffin Madness, a round up of muffin recipes put together by my dear friend Shirley, from Gluten-Free Easily. Shirley is a pioneer in the gluten-free blogging world, and if you don’t yet know of her, you’re missing out! Shirley is a beekeeper, motorcycle rider, and has also lead support groups for those going gluten-free. Those are just a couple of the amazing things about her! Every year Shirley runs March Muffin Madness and I absolutely love being a part of it, and coming up with my own creative grain-free muffin recipe.
Shirley @ gluten free easily (gfe) says
Thanks so very much for both participating in and sponsoring March Muffin Madness, Elana! This is such a simple, yet terrific recipe–your trademark! I’m actually making these muffins tomorrow to go with a pot of soup for neighbor friends. I know they will love the combo. :-) The nine readers who won your cookbooks in MMM are all thrilled, of course. Thanks again on all, dear!
xoxo,
Shirley
Elana says
Thanks for including me Shirley! xoxox
Barbie says
These are absolutely delicious! Love the texture and the flavor. I used very fresh chili pepper flakes in the full amount listed in the recipe and they were definitely hot… we loved them, but I can see that sometimes I might want use fewer flakes for a milder taste. I think they’d be tasty even without the flakes.
Elana says
Hi Barbie, thanks for your comment and glad to hear that you loved the muffins :-)
Jennifer says
Hi Elana, this looks fantastic, can’t wait to try it. I’ve been using your recipes for a few years now & have loved every single one of them. I found out recently that I have Ankilosing Spondylitis and then yesterday, it was confirmed that I most likely have MS too, so now I look @ your site daily, my family likes your recipes too! Thank you for all of the information you have provided, your site will be extremely helpful for many years to come. God bless you & your precious family!
Elana says
Jennifer, thanks for your sweet comment. God bless you too!
federica says
Super delicious, but I need to cut back on the pepper flakes the next time: they were fiery!
Elana says
Hi Federica, great to hear that these were super delicious, and yes, they are fiery!
Vicki B. says
I think they might be a bit spicy f o r my palate, but might try them with fewer pepper flakes. Excited about the giveaway!
Karen says
What a great recipe! I used rosemary instead of chili and Diaya Italian Blend shreds. Turned out great. Wondering if the batter would hold up as a biscuit. Definitely will make these again. Thanks for the great recipe.
Elana says
Hi Karen, so glad you enjoyed the Chili Cheese Muffins! Here’s my biscuit recipe:
https://elanaspantry.com/paleo-biscuits/
Hope you love it!
Elana
Stephanie says
These look fabulous! Can’t wait to make them with veggie chili…
Valerie says
We will have to try these. My kids also love your pizza muffins!
Jacquie Z says
Want to try these soon.
Lynn Bessant says
These look great and full of flavor which I prefer in my food.