Rosemary-Pine Nut Muffins {with COCOA BUTTER}

Rosemary-Pine Nut Muffins {with COCOA BUTTER}

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The flavor profile of these Rosemary-Pine Nut Muffins is sooo special. There’s a lot going on; and all of the flavors go beautifully together: pine nuts, rosemary, vanilla, cocoa butter~ so yum and lovely!! Pine nuts! I recommend Trader Joe’s for sourcing if you have one nearby. They have the best price. Cocoa butter. Lovely fat!! This ingredient adds a great texture and flavor nuance to the muffins.

Rosemary-Pine Nut Muffins {with COCOA BUTTER}- Paleo & GAPS

Serve these muffins with dinner. They’re savory.

Rosemary-Pine Nut Muffins {with COCOA BUTTER}- Paleo & GAPS

Serve these muffins for breakfast. They’re sweet, yet herbal, with the rich, evergreen, seedy flavor of pine nuts.

Rosemary-Pine Nut Muffins {with COCOA BUTTER}

Enjoy making them…

 

Rosemary-Pinenut Muffins {made with COCOA BUTTER}
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Servings: 10 muffins
Author: Megan
Ingredients
  • 1-1/2 cups pine nuts soaked and wet*- see method below in Recipe notes
  • 4 eggs preferably pasture-raised
  • 2/3 cup cassava flour for the GAPS diet version~ use 1/3 cup coconut flour + 1/3 cup flax seed meal
  • 1/4 cup honey
  • 1/4 cup COCOA butter, melted and then measured; or tallow
  • 2 Tablespoons fresh rosemary
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda, sifted
  • 1/2 teaspoon sea salt
Instructions
  1. Preheat oven to 325 degrees Fahrenheit. Fill muffin tins with liners.
  2. Combine the following ingredients in a blender: pine nuts, eggs, honey, melted cocoa butter, rosemary and vanilla. Blend until smooth, about 30 seconds.
  3. Sift dry ingredients into a medium-large sized bowl: cassava flour, baking soda and sea salt. Add puree and fold ingredients together until mixed. Don't over-mix.
  4. Bake muffins for 20 minutes or until toothpick inserted into center comes out clean or with dry crumbs adhering.
Recipe Notes

*Soak 1-1/2 cups raw pine nuts in water to cover and 1-1/2 tsp. sea salt (stir to dissolve), for a minimum of 2 hours. Then rinse and measure out 1-1/2 cups; (you'll have a bit leftover from the original seeds measured).

Comments 13

  1. These are lovely! So many beautiful components, love all of that cocoa butter and all of the savory goodness.

  2. What a wonderful combination of all the yummy ingredients! Love that it’s with cocoa butter. Yum!

    1. Hi Gail, yes, you can! I haven’t made that substitution, so I can’t be sure on the quantity. But you can try it 1:1 to start and see how they turn out. My instinct is that you may need to pull back a bit on the almond flour because it’s not as moist as the flax: so maybe 1/4 cup almond flour. Best!

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