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Rosemary-Pine Nut Muffins {with COCOA BUTTER}
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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!
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American
Keyword cocoa butter, gluten-free, grain-free, keto, muffins, paleo, pine nut, rosemary
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 muffins
Calories 240kcal
Author Megan
Cost $10

Equipment

  • muffin pan
  • blender
  • oven

Ingredients

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 1-1/2 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.

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