These savoury coconut flour buns are moist, delicious and most importantly gluten free. This recipe is identical to my coconut pancake recipe, except for the added herbs and lack of cinnamon + nutmeg. You can easily make cupcakes with the same spices in the pancake recipe. These muffin buns stick badly to the tin, heavily grease the tin with butter, ghee or coconut oil, I prefer not to use liners to avoid waste.
4 Eggs (room temperature, that’s how I store mine if I buy them straight from the farm)
3 Tbsp. Oil (olive oil or melted coconut oil)
1/4 cup Coconut Flour
1/4 cup Milk (coconut milk)
1 Tbsp. Dried Thyme, oregano, basil, rosemary mix
1 Tbsp. Dried Parsley
1/4 tsp. Baking Powder
1/4 tsp. Sea Salt
Pre heat oven to 350F
Remember to heavily grease the muffin tins!
Best to use all the ingredients at room temperature, like the eggs and the milk, try to leave them out of the fridge for a while before preparing the buns.
Whisk all the ingredients together. Pour into greased muffin tins until full to the rim. Bake for 15 minutes.
I often make the buns in the small muffin tins, this recipe makes 24 small or 12 regular muffin tin sized English Muffin style buns.