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.
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 Pumpkin Seeds or Wildly Organic 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 Wildly Organic Coconut Flour
- 1/2 cup Wildly Organic Expeller-Pressed Coconut Oil (or Wildly Organic Olive Oil, or ghee, or butter)
- 4 large eggs
- 1/2 teaspoon Wildly Organic Himalayan Pink Salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon Wildly Organic Garlic Powder
Preheat the oven to 350F.
You can make your own pumpkin puree. Simply steam the pumpkin until it’s well cooked, and use a blender or hand blender to puree it. You needn’t add in any extra water as the pumpkin contains high water content to begin with.
Shred the zucchini into slivers, then remove the excess water by patting them dry with a paper towel.
In a mixing bowl combine the dry ingredients for the muffin filling — coconut flour, sunflower and pumpkin seeds, fresh sage, rosemary, chives, baking soda, garlic powder, and salt.
In a separate bowl, combine the zucchini, pumpkin puree, eggs, and butter or oil.
Slowly mix the wet ingredients into the dry ones until a batter forms.
Line your muffin tins with baking paper or grease them with butter or oil.
Fill each muffin cup until it’s 2/3 full of batter.
Bake them for around 20 minutes or until they’re lightly brown.
Serve when cooled.
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.
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