Savory Coconut Flour Muffins (Gluten Free)

UmmBinat's Note:

These are tasty little muffins, airy and light textured. To make these more of a sweet muffin, add a dash of vanilla and some raw honey and do not add the rosemary. Modified from a recipe found on http://www.balancedbites.com

• Total Time: 28 mins
• Prep Time: 10 mins
• Cook Time: 18 mins

Ingredients:

Serves: 6

Yield: 6 muffins

• 3 eggs
• 29.58 ml butter, melted
• 59.14 ml coconut milk (I used yogurt mixed with water)
• 59.14 ml plus 2 tbsp coconut flour
• 1.23 ml gluten free baking powder (or 1 tbs organic apple cider vinegar and 1/4 tsp baking soda as mentioned in directions)
• sea salt, to taste
• dried rosemary, to taste (optional, I used)

Directions:

1. Preheat oven to 400 degrees.
2. Grease 6 large muffin tins.
3. Whisk eggs and mix in melted butter and apple cider vinegar if using.
4. Sift in coconut flour, baking powder or baking soda, sea salt and dried rubbed rosemary if using, blend together.
5. Fill the 6 muffin tins about 3/4 of the way. The batter will be thick.
6. Bake for approximately 15-20 minutes. Until the muffins are set and edges begin to become golden brown.
7. Enjoy with a dab of sweet butter and sea salt on top!