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If you’re trying to avoid sweet sugary things in the morning, but still love a good muffin, these savory garlic herb paleo muffins really hit the spot!
They are made with coconut flour, so they are even nut-free as well. These also make a great addition to lunch or dinner if you’re missing out on having bread with your meal.
Savory Garlic Herb Paleo Muffins
Cook time
Total time
Serves: 6-8 muffins
Ingredients
- ½ cup coconut flour (where to buy coconut flour).
- 1 tsp baking soda
- ½-1 tsp sea salt
- ¼ cup coconut oil (where to buy coconut oil)
- ½ cup + 2 tbsp coconut milk (where to buy bpa & additive free coconut milk)
- 4 pastured eggs
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp each of rosemary, thyme, sage
Instructions
- Pre-heat the oven to 350°. Melt the coconut oil and combine with remaining muffin ingredients in a food processor or bowl, mix well.
- Place batter in a muffin tin lined with muffin liners. The muffins will rise a small amount, so you can fill the muffin liner about ¾ full–almost to the top. Bake for about 20-30 minutes or until a toothpick inserted comes out clean and the tops are slightly browned.
Notes
Supplies: Hand blender
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These look amazing! I plan to make them for an upcoming camping trip — super easy breakfast. I’ve made savory grain-free muffins in the past, but they’ve always ended up a little oily. Excited to try this one! Thanks for the recipe.
Possible to substitute the oil for greek yogurt?
So good!! I didn’t realize I only had 3 eggs so I decide to use 3 Tbls of flaxseeds and 1 Tbls of water) – worked out great! I also used herbs de provence for my seasoning.