During my food allergy curing, gut healing exercise, I hankered for baked goods. There’s nothing quite like sinking your chompers into soft, savory goodness and I missed that satisfying sensation. I also sought an alternative gluten-free, nutrient-dense breakfast option. Enter the coconut flour muffin. Combining insight from a few paleo recipe websites, I created a fluffy muffin that fit my tastes. My thanks to healyeatsreal.com for the inspiration.
If you’re down with dairy, enjoy these slathered with grass-fed, 82% butter. Damn tasty. Bonus: they freeze well. Microwave on high for 30-40 seconds after you take one from the freezer.
Savory Garlic and Herb Muffins
Makes about 6-7 muffins
Ingredients
1/2 cup coconut flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup + 2 Tablespoons coconut milk (full fat)
4 eggs, pastured if you can find them
1 teaspoon apple cider vinegar
1 teaspoon fresh garlic, minced (about one clove)
2 Tablespoons green onions, chopped
1/4 cup ham or prosciutto, optional
1 teaspoon each of minced fresh rosemary, sage, thyme or whatever you have (or 1/2 teaspoon each of dried)
1/4 cup coconut oil, melted
Directions
1. Pre-heat oven to 350 degrees.
2. Combine all ingredients in a large bowl except coconut oil and mix well. Melt coconut oil in microwave (30 seconds to 1 minute, depending on your wattage). Add oil to the mixture and stir until completely incorporated.
3. Place batter in lined muffin tins — the batter will be fairly stiff — not pourable. (I use these silicone baking cups).
4. Bake 25- 30 minutes or until a toothpick inserted comes out clean and tops are slightly brown.
5. Enjoy with abandon and feel free to experiment with other ingredients — the recipe is flexible and forgiving.
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