Savory Coconut Flour Muffins (and Recipe!)
When you think of muffins, do you ever think of them being a savory delight?
The smart money’s on no. Typically, we associate muffins with raisins and chocolate chips and bananas…and just loads of sugar.
With pumpkin season right here, we’ve been bombarded with tons of pumpkin recipes — most of which will probably send your blood sugar levels skyrocketing just by looking at the ingredients list.
We’re here with an alternative — a healthy, savory muffin recipe with pumpkin, sans the sugar.
This savory muffin is a great way to get the muffin-high, while avoiding the sugar-high. You can sneak in a few vegetables, and children (or picky adults) probably won’t know the difference since, well, they’re muffins! This is one of our favorite pumpkin recipes.
These savory muffins contain organic coconut flour — an excellent low-carb, high-fiber, gluten-free, grain-free flour.
To Soak the Pumpkin & Sunflower Seeds:
If you plan to use raw sunflower and pumpkin seeds, giving them a good soak first will make your coconut flour muffins extra digestible and nutritious.
- Add 1 cup of water in a glass jar and stir in 1/2 teaspoon of Himalayan salt.
- Add 1/2 cup of mixed seeds.
- Cover the jar with a tea towel or paper towel.
- Allow them to soak for 12 hours.
- Strain and rinse the seeds with fresh water.
- Now they are ready to use in your savory muffins!
Do you have any good savory muffin recipes? Well, we do! And this one’s absolutely delish!
- 1 cup pumpkin puree
- 1 cup shredded zucchini
- 1/2 cup of Wildly Organic’s pumpkin and sunflower seeds or a combination of both to equal 1/2 cup
- 1 teaspoon fresh sage
- 1 teaspoon fresh rosemary
- 2 teaspoons fresh chives
- 1/2 cup Organic Coconut Flour
- 1/2 cup Expeller-Pressed Coconut Oil (or Organic Olive Oil, or ghee, or butter)
- 4 large eggs
- 1/2 teaspoon Himalayan Salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon Organic Garlic Powder
We’ve tried this savory coconut flour recipe using a range of oils, including ghee, butter, coconut oil, and olive oil. Our favorite result has been with ghee and the nuttiness it provides.
If you simply can't bear the thought of an unsweetened muffin, you can add in two tablespoons of honey which, incidentally, pairs really well with coconut oil.
You can reheat and serve these coconut flour muffins with eggs and melted butter, or simply keep them in the fridge and take them on the road as a snack. They freeze quite well too.