A rosewater and pistachio flavoured muffin made with coconut flour. Flavours of the Middle East in a moist muffin. Gluten free and low carb.
I love the flavour combination of rose and pistachio and I love a good coconut flour muffin. So I combined them all for a lovely light but flavour-some muffin. Makes a nice taste change too. This is my favourite coconut flour muffin/cake recipe. It’s easy to make and is a light, fluffy cake. Who needs that nasty wheat stuff when you have coconut flour?!!
I only used 1/4 cup of pistachio nuts but you might want to add more if you want a really nutty muffin. Do not go too crazy with the rose water as it has a strong flavour. The aroma of these muffins making was glorious. I love it when food doubles up as an air freshener. You can’t say that about cooking onions, or sadly cauliflower.
- 1/4 Cup (28g) coconut flour
- 3 tablespoons butter, melted unsalted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (30g) erythritol or other sugar substitute
- 2 tablespoons coconut milk
- 1 tablespoon rose water
- 1/4 cup (30g) pistachios chopped
- 3 eggs
Preheat the oven to 200C/400F degrees.
Combine the coconut flour, erythritol, baking powder, pistachio nuts and salt.
In another bowl, whisk the eggs, melted butter, rose water and coconut milk.
Add the dry mixture to the wet and blend well.
Spoon into muffin liners
Bake for 20-23 minutes until firm.
Makes 5-66 Muffins
Nutritional Info per Muffin: 148 Calories, 12g Fat, 5g Protein, 5g Total Carbs, 3g Fibre, 2g Net Carbs
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