Step 1

Steam the broccoli florets for about 5 minutes. Rinse with cold water and cut into smaller pieces; set aside.

Step 2

Preheat oven to 375° F and line a muffin pan with parchment or silicone liners.

Step 3

In a bowl whisk together coconut flour, optional tapioca starch, baking powder, baking soda, salt and black pepper.

Step 4

In another bowl whisk together eggs with melted butter (or oil) and milk.

Step 5

Add the flour mix to the wet mixture and stir until all lumps are gone. (Alternatively, you can also blend all ingredients in a food processor or blender.)

Step 6

Stir in steamed broccoli florets, ham (optional), cheese and sliced green onion.

Step 7

Divide batter into 12 parchment or silicone lined muffin cavities. Bake for about 15 minutes.

Step 8

Allow muffins to cool in pan for 10 minutes. Serve warm right away or transfer to a wire rack to cool completely. Store in an airtight container.