When you’re on this journey of living a life without grains it can be a little frustrating at times because sometimes you just want a good ol’ “grain-like” carbohydrate with dinner…something with a little more heft to it. So for those days when I need a bit more “filler” at any meal I mix up a batch of my Savory Coconut Flour Muffins.
With the addition of a few dried herbs and some parmesan reggiano cheese in and on the muffin and a big slab of butter hot out of the oven…craving satisfied! Beware though, they are very filling because as you know, coconut flour is very fibrous and there are four eggs in this six muffin recipe. So, in other words don’t just throw back two at a time of these muffins because you’ll for sure start to feel the “belly bloat.”
You can find coconut flour at your local health food store or order it online from many places. I order it from www.vitacost.com or www.tropicaltraditions.com. The possibilites are endless with coconut flour, I even made a German Chocolate cake for my man’s birthday this year and once again, a little slice will do ya.
And, if you have leftovers the next morning just split them in half, spread a little butter on them and set them under the broiler until brown and crispy. Add a little honey and you’ve got that divine combo of the salty sweet, love that!
And, this recipe also makes a great hamburger bun. Spoon the batter onto a parchment paper covered baking sheet into thin, 3 inch in diameter discs and bake for 10-11 minutes. Again, very filling so you want to make the bun halves smaller than normal and serve a big juicy burger on it…with homemade mayo and ketchup, of course!
Please share some of your savory coconut flour muffin recipe ideas!
Savory Coconut Flour Muffins
Yield: 6 muffins
Ingredients:
4 eggs
1/4 cup butter or ghee, melted
1/4 cup water
1/4 teaspoon sea salt
1/3 cup coconut flour
1/4 teaspoon baking soda
1/4 cup parmesan reggiano cheese, plus a little extra to sprinkle on top
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Procedure:
Preheat oven to 400 degrees F and place rack in middle of oven.
In a medium bowl combine the eggs, butter, water and salt and using a hand mixer, combine well. Sift in the coconut flour and baking soda and keep mixing. Then add in the cheese and dried herbs until all ingredients are well incorporated.
In a muffin pan spoon batter evenly into six baking cups. Sprinkle extra cheese on top of each muffin…you decide how much you want. Bake for 13-14 minutes until just golden on top and a toothpick inserted into the middle of a muffin comes out clean. Let cool for a moment and enjoy!
I’m sure my grain-free, baker daughters will want to try making these! Thanks for the recipe!
Let me know how it goes Nancy!
Shane, sounds yummy and I love the idea of making them into a bun! I’m going to whip up a batch tonight to go with our pork chops :) This is a Savory Coconut Flour Muffin that I developed several weeks ago. A little different than yours, but definitely a great muffin to fill up my boys. Hope your readers will give both a try, they are so healthy!!!!
Coconut Flour Muffins: Savory Version
½ Cup Coconut Flour
½ tsp. Celtic Sea Salt
½ tsp. Baking Soda
¼ tsp. Baking Powder
6 eggs
1 tsp. Raw Honey (melted) or Coconut Nectar
1/3 Cup Coconut Oil (melted)
½ Cup Grated (and packed) Parmesan Cheese (plus extra for sprinkling on top)
1 tsp. Organic Onion Powder
½ tsp. Organic Ground Sage
2 tsp. Organic Virgin Olive Oil
2 TBS. Finely Chopped Fresh Rosemary
Freshly Ground Pepper to taste.
Preheat oven to 350 degrees F.
In a small bowl, combine coconut flour, salt, baking soda and baking powder, onion powder, sage, rosemary and pepper.
In a large bowl mix the eggs, honey/coconut nectar, coconut oil and olive oil until well blended.
Mix the dry ingredients into the wet with a hand mixer.
Place batter in a greased muffin tin or use paper liners for your muffin tins.
Bake in preheated oven for 20-25 minutes. Take them out and let them cool 5 minutes before serving.
Laura-Honey, wish I could come over for dinner tonight! You are so generous, thank you so much for sharing your recipe! So no excuses everybody…you have two delish grain-free muffin recipes to try!
Have you tried making these without baking soda and powder, as they are not allowed on GAPS?
Hey Eileen, my friend Laura Waldo wrote that recipe you are inquiring about so please give her a “shout” at http://ourplacelivingglutenfree.blogspot.com she is so experienced with GAPS baking, etc. Let me know how they turn out?
It is always difficult to get knowledgeable people on this subject topic, nevertheless, you seem like you understand exactly what you are talking about! Many thanks
Jacqueline…thank you and I do understand a lot about food…I love researching real food and its effects on the body…fascinating don’t you think?
Book-marked, I enjoy your site! :)
Hey Sara…I am honored, thank you!
Great recipe!! I’ve been having these mufins for breakfast for three weeks straight and I still LOVE them! Thanks for posting.
You are so very welcome…I’ll be posting a blueberry muffin recipe soon! :-)
Chef,
Thanks for posting this excellent recipe. Grain, almond and sugar free was just what I was looking for. I just made a batch and they are awesome!! So simple to make.
So glad you found something you were looking for on my site…enjoy!
okay, so it’s ages since you posted this recipe, but I just found it tonight and made it for the new SCD regime in our house… OMG they were tasty. I added some bacon that I’d crisped up too. Yummy! I’ve never baked with coconut flour before, so i was a little surprised at how runny the mixture was, but i resisted the temptation to add more flour, and they turned out lovely and moist. Can’t wait to try some more of your recipes on your beautiful blog!
What a great idea to add crispy bacon, yum! Glad you resisted the urge to add more coconut flour because it is so fibrous and you would have had some hocky pucks on your hands. Thank you for your kind words and there are lots of good recipes for you to try!
I never know if a recipe refers to the large muffins or the small muffins. Is this recipe for the small muffins?
Thies is for the “regular-sized” muffin pans…hope this helps!
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I think I will make these for dinner, except I’ll substitute 1 cup of cheddar cheese and omit the spices and use crushed fresh garlic instead. Thank you for the recipe!
Sound wonderful and you are welcome!
Please tell what adjustments to make if I do want to use cheese in this recipe. Living dairy free.
Thanks.
Just leave the cheese out and they should be fine…enjoy!
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That sounds like a divine little breakfast option to me!