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!
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.
*Place 1-1/2 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 1-1/2 cups; (you'll have a bit leftover from the original seeds measured).The following nutritional data is for the Keto version of this recipe.