Savory Coconut Flour Muffins Gluten Free Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
• Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
• Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
• Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
• Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

Steps:

• Preheat oven to 400 degrees.
• Grease 6 large muffin tins.
• Whisk eggs and mix in melted butter and apple cider vinegar if using.
• Sift in coconut flour, baking powder or baking soda, sea salt and dried rubbed rosemary if using, blend together.
• Fill the 6 muffin tins about 3/4 of the way. The batter will be thick.
• Bake for approximately 15-20 minutes. Until the muffins are set and edges begin to become golden brown.
• Enjoy with a dab of sweet butter and sea salt on top!