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Savory Salmon Muffins - Gluten Free

Recipe by Myra Kornfeld
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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.
Yield:
Total Time: 35 min
Prep: 10 min
Cook: 25 min
Additional:
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
Preparation
1.  Preheat the oven to 350˚ F.
2.  Whisk together the coconut flour, baking powder, and salt in a medium bowl. In another bowl, whisk together the eggs and coconut oil.
3.  Whisk the wet ingredients into the dry, stirring until well combined. Stir in the herbs, walnuts and salmon.
4.  Fill 7 muffin molds to the top. Bake for 25 minutes, just until browned on top.
5.  To serve, slice down the center, lay a few avocado slices on each half, and sprinkle with salt.
About Myra Kornfeld
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