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Low Carb Spinach and Mushroom Omelet Muffins Recipe


  • 1/4 cup butter
  • 8 oz. mushrooms, sliced
  • Salt and pepper
  • 2 cloves garlic, minced
  • 5 oz. fresh spinach
  • 2/3 cup Bob's Red Mill coconut flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 7 large eggs
  • 1/2 cup whipping cream
  • 1 cup grated cheese of choice

Nutritional Info

  • Servings: Makes about 15 muffins
  • Serving Size: 1 low carb muffin
  • Calories: 148
  • Carbs: 5.06 g
  • Fat: 10.60 g
  • Protein: 6.17 g
  • Sodium: 82 mg
  • Sugar: 1 g


Preheat oven to 350F and grease a muffin pan very well (if you do not have a good non-stick muffin pan, use parchment paper liners). This recipe makes about 15 muffins so you may need to work in batches if you only have one muffin pan.

In a large sauté pan, melt butter over medium heat. Once hot and melted, add sliced mushrooms. Let cook 1 minutes without stirring, then add salt and pepper to taste and sauté until golden brown, 5 to 7 minutes.

Add garlic and cook until fragrant, 30 seconds, then add the fresh spinach. Cook until just wilted, about 1 more minute. Set aside.

In a large bowl, whisk together the coconut flour, baking powder, salt, and pepper. Add eggs, whipping cream and grated cheese and whisk until well combined. Stir in mushroom/spinach mixture.

Spoon batter into prepared muffin cups to about 3/4 full. Bake 25 to 30 minutes, or until puffed, set to the touch and light golden brown.

Kindly Submitted by “All Day I Dream About Food”

Low Carb Spinach and Mushroom Omelet Muffins 

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