- Savory Salmon Muffins - Gluten Free
Savory Salmon Muffins - Gluten Free
Myra Kornfeld
These muffins pack a tasty, nutrient-dense punch. Serve them warm, with sliced avocado and a salad for lunch, or warmed for a quick breakfast on the go.
Savory Salmon Muffins - Gluten Free
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
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Ingredients
- 1 can Vital Choice Wild Red sockeye salmon (6 to 7.5 ounces)
- 6 eggs, room temperature
- ½ cup melted coconut oil
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup chopped mixed herbs (parsley, dill, tarragon, chives or cilantro)
- ¼ cup walnuts, toasted and chopped small
- Sliced avocado, for serving
Instructions
- Preheat the oven to 350˚ F.
- Whisk together the coconut flour, baking powder, and salt in a medium bowl. In another bowl, whisk together the eggs and coconut oil.
- Whisk the wet ingredients into the dry, stirring until well combined. Stir in the herbs, walnuts and salmon.
- Fill 7 muffin molds to the top. Bake for 25 minutes, just until browned on top.
- To serve, slice down the center, lay a few avocado slices on each half, and sprinkle with salt.
Serves: