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15 Comments

  1. 1 star
    Sadly, we had the same baking soda issue. I followed the recipe exactly and muffins turned out tasting pretty much only like baking soda. They also severely stuck to the muffin liner. I think this recipe needs some tweaking!

  2. If I were to use almond flour instead of coconut, would I have to change the number of eggs or anything else about the recipe? I’ve gleaned that I would probably use 4x the amount of almond flour as coconut, so 2 cups for these. Any other guidance before I experiment??

    1. I can’t speak to any changes like that since it would drastically change the recipe, so it may not turn out. I know that you don’t need as many eggs when using almond flour though. Hope it turns out!

  3. 2 stars
    Tried these but they didn’t turn out. 🙁 Maybe the baking soda amount was wrong, most recipes I use only ask for 1/2 teaspoon of baking soda at most.
    These turned out moist & beautiful, unfortunately though inedible. They tasted like baking soda.
    Next time I’ll try it with 1/2 of the baking soda.

  4. Did I miss the nutritional information on this page? I can’t seem to find it. Need to know total carbs not net carbs.

  5. 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.

  6. 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.