Rosemary-Pine Nut Muffins (Keto & Paleo)

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The flavor profile of Rosemary-Pine Nut Muffins is so special. There’s a lot going on, and all of the flavors go beautifully together: pine nuts, rosemary, vanilla, cocoa butter — so delicious and lovely!

Serve for breakfast, alongside soup for lunch or dinner, with afternoon tea or anytime they sound good. High in good fats, both savory and a little sweet, Rosemary-Pine Nut Muffins are utterly satisfying.

Ingredients in Rosemary-Pine Nut Muffins

• Pine nuts! I recommend Trader Joe’s for sourcing if you have one nearby. They have a good price.
• Cocoa butter. Lovely fat! — This ingredient adds a great texture and flavor nuance to the muffins.
• The flour in this recipe depends on your dietary needs. You can either use cassava flour for Paleo and Gluten-free, OR for Keto, GAPS and Paleo, you can use a combination of coconut flour and flax seed meal. The recipe below gives both options.
• The other ingredients are eggs, honey (or Keto honey), fresh rosemary, vanilla, baking soda and sea salt.

You can almost imagine these flavors together: rosemary, pine nuts, honey, vanilla and cocoa butter! But you have to make the muffins to get the full experience.

Serve these muffins with dinner. They’re savory.

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

And … enjoy making them. 🙂 

How to store Rosemary-Pine Nut Muffins

Store muffins on the counter overnight, covered. For more than one day of storage, refrigerate muffins — up to 3 days.

You can also freeze Rosemary-Pine Nut Muffins for up to 3 months, well sealed. Defrost by leaving in the fridge or on the counter overnight, sealed.

Print Recipe

4.91 from 20 votes

Rosemary-Pinenut Muffins {made with COCOA BUTTER}

The flavor profile of these Rosemary-Pine Nut Muffins is so 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!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Breakfast, Dessert, Side Dish, Snack

Cuisine: American

Keyword: cocoa butter, gluten-free, grain-free, keto, muffins, paleo, pine nut, rosemary

Servings: 10 muffins

Calories: 240kcal

Author: Megan

Cost: $10

Equipment

• muffin pan
• blender
• oven

Ingredients

• 1-½ cups pine nuts soaked and wet* — see method below in Recipe notes
• 4 eggs
• ⅔ cup cassava flour for Paleo; for the KETO and GAPS versions: use ⅓ cup coconut flour + ⅓ cup flax seed meal
• ¼ cup honey for Paleo, OR Keto honey for Keto & Low Carb
• ¼ cup COCOA butter melted and then measured; or tallow
• 2 Tablespoons rosemary fresh
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda sifted
• ½ teaspoon sea salt

Instructions

• Preheat oven to 325 degrees Fahrenheit. Fill muffin tins with liners.
• Combine the following ingredients in a blender: pine nuts, eggs, honey, melted cocoa butter, rosemary and vanilla. Blend until smooth, about 30 seconds.
• Sift dry ingredients into a medium-large sized bowl: cassava flour (or coconut flour and flax for Keto), baking soda and sea salt. Add purée and fold ingredients together until mixed. Don't over-mix.
• Bake muffins for 20 minutes or until toothpick inserted into center comes out clean or with dry crumbs adhering.

Notes

*Place 1-½ cups raw pine nuts and 1 teaspoon sea salt in enough water to cover. Stir to dissolve. Soak for a minimum of 2 hours. Rinse and measure out 1-½ cups; (you'll have a bit leftover from the original seeds measured).

The following nutritional data is for the Keto version of this recipe.

Nutrition

Calories: 240kcal | Carbohydrates: 3g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 65mg | Sodium: 197mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

Looking for more Keto, Paleo and Gluten-free quick breads? See these:

• Morning Glory Muffins
• Zucchini Bread
• Donuts