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Savory Grain Free Herb Muffins

March 13, 2013 By Caitlin Weeks

Savory Grain Free Herb Muffins –

Savory Grain Free Herb Muffins

Do you want some savory grain free herb muffins?  These muffins are great to go along with a dinner or a savory breakfast. I am huge fan of DFB (dinner for breakfast). These are a great way to have a muffin that won’t push you into a blood sugar roller coaster for the whole day. Top with plenty of grass fed butter to help burn fat and reduce inflammation. Eat with your favorite grass fed meat and a side of veggies for a full meal.

Savory Grain Free Herb Muffins

Ingredients:

1/2 cup full fat coconut canned milk

2 Tbsp coconut flour

4  Pastured eggs

1/2 tsp baking soda

2 Tsp of Herbs De Provence

Sea salt to taste

Directions:

Mix everything with a whisk in medium bowl

Put in unbleached muffin cups 2/3 full

Bake on 350 for 20-25 minutes

Makes about 6 muffins

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Filed Under: 21 Day Sugar Detox Approved, Breakfast, Muffins, Side Items Tagged With: Gaps, grain free, Muffins, Paleo, savory, scd

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Comments

  1. Amy says

    March 14, 2013 at 4:55 am

    These look great- but what is Herb De Provence?
    And where do we get them?
    Help 🙂

    • Caitlin Weeks says

      March 14, 2013 at 6:17 am

      it is a common herb blend you should be able to find in any store. It is a mix savory, fennel, basil, thyme, and lavender leaves and other herbs. I also included a link to amazon. Thanks

  2. Sam says

    March 14, 2013 at 7:58 pm

    Yum! This looks awesome & super easy. I just popped some in the oven & can’t wait to try! We ran out of Herbes de Provence so I improvised and am calling them Scarborough Fair Muffins (2 tsp. of parsley, sage, rosemary & thyme).

    • Caitlin Weeks says

      March 17, 2013 at 9:49 am

      That will work! Sounds great!

  3. Rita says

    March 17, 2013 at 11:05 am

    I wish I could pinterest some of these recipes

    • Caitlin Weeks says

      March 17, 2013 at 6:47 pm

      I hope you will!

  4. Delphine says

    March 25, 2013 at 1:53 am

    I just made these but they tasted more like baked omelette! Should I have used canned coconut milk? I used the dairy free breakfast alternative coconut milk!

  5. Caitlin Weeks says

    March 25, 2013 at 9:21 am

    I use full fat coconut in the can see the link above. The box kind does not work because it is almost fat free, plus it has lots of other junk in it like carageenan.

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