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
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Units: US | Metric
- 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)
- 1Preheat oven to 400 degrees.
- 2Grease 6 large muffin tins.
- 3Whisk eggs and mix in melted butter and apple cider vinegar if using.
- 4Sift in coconut flour, baking powder or baking soda, sea salt and dried rubbed rosemary if using, blend together.
- 5Fill the 6 muffin tins about 3/4 of the way. The batter will be thick.
- 6Bake for approximately 15-20 minutes. Until the muffins are set and edges begin to become golden brown.
- 7Enjoy with a dab of sweet butter and sea salt on top!
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Nutritional Facts for Savory Coconut Flour Muffins (Gluten Free)
Serving Size: 1 (39 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 94.3
- Calories from Fat 76
- Total Fat 8.5 g
- Saturated Fat 5.1 g
- Cholesterol 115.9 mg
- Sodium 68.4 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.2 g
- Sugars 0.9 g
- Protein 3.5 g
The following items or measurements are not included:
gluten free baking powder