Savory Coconut Flour Muffins
When you think of muffins, does a savory version cross your mind?
Probably not, right?
We typically associate muffins with bananas and nuts and chocolate chips… and loads of sugar to boot.
Now that it’s also pumpkin season, we’ve been bombarded with endless pumpkin recipes for the last 2 months — most of which will probably send your blood sugar levels skyrocketing by just looking at the ingredient list.
I’ve found an alternative — a healthy, savory muffin recipe WITH pumpkin and WITHOUT the sugar.
This savory muffin is a great way to get the muffin-high without the sugar-high. You can sneak a few vegetables in, and children (or picky adults) probably won’t even know since, well, it’s in a muffin!
These savory muffins are made with WFN’s organic coconut flour — an excellent high-fiber, low-carb, grain-free and gluten-free flour.
The added crunch of the pumpkin and sunflower seeds also provides a boost of nutrition. Boost nutrition even further by soaking the seeds for 12 hours prior to baking. (Here’s why and how to soak nuts and seeds.)
To Soak Pumpkin & Sunflower Seeds
- In a glass jar, stir 1/2 teaspoon of sea salt into 1 cup of water.
- Add 1/2 cup of mixed seeds.
- Cover the jar with a paper towel or tea towel.
- Allow to soak for 12 hours.
- Strain and rinse with fresh water.
- Now they are ready to use in this savory muffin recipe!
Do you have any good savory muffin recipes? Have you ever made coconut flour muffins before?
- 1cup shredded zucchini
- 1cup pumpkin puree
- 1/2cup WFN Pumpkin & Sunflower Seedsa combination of both to equal 1/2 cup.
- 1teaspoon fresh rosemary
- 1teaspoon fresh sage
- 2teaspoons fresh chives
- 1/2cup WFN Coconut Flour
- 1/2cup WFN Expeller-Pressed Coconut Oil(or WFN olive oil, or ghee, or butter)
- 4large eggs
- 1/2teaspoon baking soda
- 1/2teaspoon WFN Himalayan Salt
- 1/4teaspoon WFN Garlic Powder
- I've tried this recipe using a variation of oils, including butter, ghee, olive oil, and coconut oil. My favorite variation has been with the nuttiness the ghee provides.
- If you can't bear the thought of an unsweetened muffin, you can add 2 tablespoons of honey which pairs really well if you're using coconut oil in the recipe.
- These muffins can be reheated and served with melted butter and eggs, or simply stored in the fridge and taken on the road as a snack. They also freeze well.
- Emily Uebergang