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
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
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!