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.
They taste great with a mix of fresh herbs; any combination of parsley, dill, tarragon, chives, or cilantro is delicious.
6 eggs, room temperature
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 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.
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.Learn more at MyraKornfeld.com.
Savory Salmon Muffins - Gluten Free