Keto Turmeric, Broccoli and Dill Mini Muffins

Did I ever tell you that my colleagues at the office are my guinea pigs? That they get to eat almost all my baking recipes? Yes, they do. They are lucky it seems, because they always say they like it (hummm are they just being kind?)

These little cuties were a favorite of them. The mix of flavors is really good and they are a delight to eat. Just try it.


Turmeric, Broccoli and Dill muffins


5.0 rating based on 1 rating
  • V
  • GF
  • DF
Fragrant and delicious. Two words that perfectly describe these muffins
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:25 mins
  • Serves:16
  • Freezable:Yes

Nutrition per portion

  • 4 medium eggs
  • 1 tbsp chopped dill
  • 100g riced broccoli
  • 1/4 cup olive oil
  • 1 1/2 cup almond flour
  • salt and black pepper to taste
  • 1 tsp turmeric powder
  • 1/2 tsp gluten free baking powder
  • Pre-heat the oven to 180º C
  • Rice the broccoli in a food processor, or chop very finely
  • Chop the dill
  • In a bowl mix the dry ingredients
  • In another bowl mix the eggs with the olive oil
  • Add the liquid to the dry mix and mix well
  • Fold in the broccoli and dill
  • Bake for 20 to 25 minutes until Light golden brown
  • Put into a wire rack to cool down completely
Note: I used a mini muffin pan for this recipe. If using a standard size muffin pan you will get half the servings

Passionate about the ketogenic and lowcarb lifestyle, solo traveler, passionate about helping people achieve their dreams. Amateur photographer, recipe developer, creator of the famous keto perfect bread.


  1. Patricia McLean

    Adding these to my collection! What a great combo of flavours!


    1. heelsandspices

      Thanks dear


  2. Cathy

    what is the nutritional value for these muffins??


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