It’s my pleasure to share a recipe for amazing, savory, herby muffins, which you can enjoy any time of year. They can substitute for dinner rolls or other carb-rich dishes. They’re gluten-free and grain-free, too.
Dry Ingredients
3/4 cup sifted coconut flour
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
Wet Ingredients
1/2 cup avocado oil
1/3 cup chicken bone broth
1/2 cup pumpkin purée
5 large eggs, lightly whisked
Instructions
Preheat oven to 325ºF
Whisk dry ingredients together in a large bowl. Set aside. In a separate bowl, combine all wet ingredients and blend on high for 5 minutes with a portable mixer. Add wet ingredients to dry ingredients and mix well to combine. The batter will be light and thick. Line muffin tins with cupcake liners. Scoop batter into muffin tins, filling three-quarters of the way. Bake for 30 – 35 minutes or until toothpick inserted in center of muffin comes out clean.
Special thanks to Lizette and Geoff Marx, professional holistic chefs and nutrition professionals, who
developed the above dish for your culinary pleasure. Lizette and Geoff created the 52 original, delicious modified keto (KetoMod) recipes that are featured in my upcoming book, I Blew My Diet! Now What? (March 4, 2025). You can pre-order the book on Amazon, Barnes & Noble, Books-a-Million, Bookshop. or Target.