These are adapted from a seafood muffin recipe in a coconut flour cookbook. I eat them for breakfast with a little mustard and/or mayo. They freeze well. I haven't tried them with tuna, but that might be good too.
Salmon Muffins
Ingredients--Makes Twelve Muffins
12 Eggs
8 Tablespoons Coconut oil or Butter, melted
12 Tablespoons Coconut Flour
2 Cans Salmon (approximately 15 oz or 420 g; regular sized cans)
Seasoning of choice (onion powder, Old Bay, seasoned salt, etc.)
Non-stick spray
Instructions
Blend eggs, oil, and seasonings. Add coconut flour a little at a time, mixing until lumps are gone. (I used a mixer). Fold in fish. Spray muffin pans and spoon in mixture, pushing down to get the air out and make them level. Cook at 400 F (205 C) for 15 - 20 minutes.
Nutritional Information
Calories: 338
Protein: 14 g
Carbs: 8 g - 5 g fiber = 3 g
Fat: 5 g
Salmon Muffins
Ingredients--Makes Twelve Muffins
12 Eggs
8 Tablespoons Coconut oil or Butter, melted
12 Tablespoons Coconut Flour
2 Cans Salmon (approximately 15 oz or 420 g; regular sized cans)
Seasoning of choice (onion powder, Old Bay, seasoned salt, etc.)
Non-stick spray
Instructions
Blend eggs, oil, and seasonings. Add coconut flour a little at a time, mixing until lumps are gone. (I used a mixer). Fold in fish. Spray muffin pans and spoon in mixture, pushing down to get the air out and make them level. Cook at 400 F (205 C) for 15 - 20 minutes.
Nutritional Information
Calories: 338
Protein: 14 g
Carbs: 8 g - 5 g fiber = 3 g
Fat: 5 g
