Gluten Free/ Low Carb/ Muffins/ Vegetarian

Rosewater and Pistachio Muffin (Coconut Flour)

 A rosewater and pistachio flavoured muffin made with coconut flour. Flavours of the Middle East in a moist muffin. Gluten free and low carb.

rosewater muffin

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.  

 

rosewater muffin

 

rosewater muffin

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Rosewater & Pistachio Muffins
Servings: 6 Muffins
Author: Angela Coleby
Ingredients
  • 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
Instructions
  1. Preheat the oven to 200C/400F degrees.

  2. Combine the coconut flour, erythritol, baking powder, pistachio nuts and salt.

  3. In another bowl, whisk the eggs, melted butter, rose water and coconut milk.

  4. Add the dry mixture to the wet and blend well.

  5. Spoon into muffin liners

  6. Bake for 20-23 minutes until firm.

Recipe Notes

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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4 Comments

  • Reply
    Gwen
    February 22, 2017 at 3:53 pm

    How many eggs? None noted in the ingredients section but it calls them. Thanks!

    • Reply
      Angela Coleby
      February 22, 2017 at 4:00 pm

      It’s 3. I updated the recipe in a new format and the eggs disappeared! Thanks for letting me know about this. Hope you enjoy the recipe!

  • Reply
    Elly
    May 19, 2014 at 7:08 pm

    Tried this recipe this morning. It was very easy and tastes great. I made 5 muffins and baked them at 190 C in a fan forced oven for 20 mins – I think the temp was a little hot. I will also reduce the rosewater next time – just to suit my tastes. I’m trying baking with coconut flour for the first time. Thanks for the time you are taking to create yummy food 🙂

    • Reply
      Divalicious
      May 19, 2014 at 7:21 pm

      Thanks Elly! So glad you enjoyed them! And welcome to the wonderful world of coconut flour baking!

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