Grain-Free Muffins Two Ways: Sweet and Savory

We are not a grain-free household by any means, but I maintain a soft spot for the possibility of baked goods sans the glycemic load.

Coconut flour has become all the rage, and though I usually go the opposite direction of fads, this one has something going for it. Coconut meat is excellent for many reasons, not only is it a traditional food packed with fiber, healthy fat and lauric acid; ground into a flour, coconut is a great alternative to grains for those with gluten issues, diabetes, or for those without any restrictions whatsoever.

Baking with coconut flour  takes a bit of getting used to since the proportions cannot be swapped equally with standard flour. But it's worth a go, since like these muffins, you end up with a nutrient packed, grab-and-go, high protein, low-carb snack.

The first recipe for chocolate cinnamon muffins baked nicely, but left me wondering about a savory version as a good breakfast choice on busy mornings.

Since both recipes call for 5 eggs, each muffin has a good dose of protein and healthy fat which serves to adequately satiate without the standard baked-good crash. They are springy and toothsome, giving you the same satisfaction of a standard muffin.

These may be a new stand-by. So far, I really like having them around.

Grain-Free Chocolate Cinnamon Muffins: Makes 8-9 Muffins
*5 fresh eggs
*4 Tablespoons butter, or coconut oil melted and cooled

*1 cup unsweetened applesauce or mashed overripe bananas

*3 Tablespoons raw honey

*1/2 cup coconut flour
*2-3 Tablespoons high quality unsweetened cocoa powder
*1 teaspoon baking soda
*1 Tablespoon ground cinnamon

Whisk eggs, butter applesauce and honey together in a small mixing bowl. Sift together dry ingredients. Blend flour mixture into egg mixture until well incorporated. Allow to sit for 10 minutes for the coconut oil to absorb moisture.  Meanwhile preheat oven to 400 degrees and grease a muffin tin with butter or coconut oil.
Equally divide mixture into muffin tins. Sprinkle with maple sugar if desired. Bake for 15 minutes. Remove from oven. Cool for 5 minutes before gently loosening each muffin with a knife and transferring to a cooling rack.

Grain-Free Cheddar Scallion Muffins: Makes about 8-9 muffins
*5 fresh eggs
*1 cup whole milk plain yogurt
*4 Tablespoons unsalted butter, melted and cooled
*1/2 cup coconut flour
*1/2 teaspoon sea salt
*1 teaspoon baking soda
*2 Tablespoons chopped scallions
*2/3 cup shredded cheddar

Whisk eggs, yogurt and butter together in a small mixing bowl. In another bowl, sift together the coconut flour, sea salt and baking soda. Add to wet mixture until thoroughly incorporated. Mix in the scallions and most of the cheddar, reserving a small portion to sprinkle over muffin batter. Allow to sit for 10 minutes. Meanwhile preheat oven to 400 degrees and grease a muffin tin with butter. Divide mixture evenly into muffin tins. Top with reserved cheddar. Bake for 15 minutes. Remove from oven and allow to cool for 5 minutes before gently loosening each muffin with a knife and transferring to a cooling rack.