Rosemary-Pinenut Muffins {made with COCOA BUTTER}

Rosemary-Pine Nut Muffins {with COCOA BUTTER}

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

Cook Time 20

Total Time 40

Servings 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 1-1/2 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